This Homemade Blueberry Cheesecake Ice Cream is so easy, and it’s even no-churn friendly!
Homemade ice cream used to be such a long, tedious process for me. First, you must slave over a hot stove making custard. Then you have to wait hours for said custard to cool completely so you can churn without fear of the dreaded ice crystals. Next you need to crush some ice, layer it in the ice cream maker with salt, and you’re FINALLY ready to churn. Whew. Too much work!
Then I received my ice cream maker for Christmas, and it opened up a whole new world. I discovered that you can get exceptionally good ice cream without making a custard base. No endless waiting required – simply mix the ingredients together and pour it into the machine!
But about this recipe.
There’s actually no need for a fancy machine to make this ice cream. Simply whip everything together and pour into a pan to freeze! Easy peasy. Of course I used my machine, because I love it so.
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