This Blueberry Swirl Cheesecake Ice cream is made without an ice cream maker!
This no churn ice cream is a dream come true. I’m not a person who has tons of kitchen appliances because they clutter up my kitchen space which is rather small as it is.
So I need to improvise (which I happen to love). What I did here was mix the base ingredients in a bowl then fill it in to a plastic ziplock bag and put it in the freezer for about 4 hours, laying it out flat.
Then once it was really frozen, I banged it on the kitchen counter, removed the ziplock bag and put it in the food processor fitted with blades and processed it for a few minutes. You end up with the most incredible smooth ice cream, then I added the blueberry swirl and the condensed milk, and voila…Blueberry Swirl Cheesecake Ice cream.
Honestly, no one can tell it’s a no churn ice cream. And in case that wasn’t enough I made it refined sugar free! I’m seriously addicted to this stuff now. I’m thinking of having it for breakfast, maybe sprinkle over some granola? Can I get away with that?
The refined sugar free option is yours to choose, because the coconut condensed milk is refined sugar free but the regular one isn’t. I used the coconut condensed cream here, but it is up to you.
Refined sugar free √
Gluten free √
Lacto vegetarian √
- 2 C. Greek Yoghurt
- 1 C. Cream cheese
- 1 tsp. vanilla
- 6 tbsp. Xylitol
- 1/4 C. (coconut) condensed cream
- 1 tbsp. milk or cream
- 3/4 frozen blueberries
- 3 tbsp. agave syrup
- Put the greek yoghurt, the cream cheese, vanilla and xylitol in a bowl and mix until smooth.
- Place in a large ziplock bag and put it flat in the freezer.
- Freeze for at least four hours or overnight.
- Take the bag out of the freezer and bang it on the counter so it breaks into pieces.
- Pour the contents in to the food processor fitted with the knife blades.
- Blend until smooth for about four minutes.
- Add a tablespoon cream or milk to get it going.
- Mean while blend the frozen blueberries with the agave syrup. Add a tablespoon of water if necessary to get it going.
- Transfer the ice cream to a tin, alternating with spoonfuls of blueberry and drizzles of condensed milk.
- Put it in the freezer for at least 6 hours or overnight.
- As soon as it sets cover with cling film.
- To serve, take it out of the freezer and let it sit for about 10 minutes before scooping it out in to bowls or cones.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
Not quite what you’re looking for? How about TWO Ingredient Coconut Ice Cream