NO-CHURN BLUEBERRY CHEESECAKE ICE CREAM

No-Churn Blueberry Cheesecake Ice Cream image

Cool off this summer with this fruity No-Churn Blueberry Cheesecake Ice Cream. Have the kids help with prep by letting them break up the graham crackers! Our No-Churn Blueberry Cheese Cake Ice Cream is both tasty and easy to make.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 5h50m

Yield 8 servings, about 2/3 cup each

Number Of Ingredients 8

Ingredients

1 cup blueberries
1 Tbsp. water
1 cup sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1 Tbsp. vanilla
4 graham crackers, broken into small pieces

Steps:

Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
Process remaining sugar with all remaining ingredients except graham cracker pieces in food processor until well blended; spoon into 1-1/2-qt. freezer-proof container. Gently stir in graham cracker pieces. Top with spoonfuls of the blueberry mixture; swirl gently with spatula.
Freeze 5 hours or until firm.

Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.738 g, Sugar 0 g, Protein 4 g