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With the tremendous heat we’ve had in the DC area I knew we needed something cool for dessert at our July 4th barbecue. You know what I love about homemade ice cream? Everybody loves it and it’s so easy to make. I’ve seen various cream cheese ice cream recipes this year and thought it sounded great. But when I saw a cheesecake ice cream recipe in the Cuisinart Ice Cream Maker cookbook, I new it was time to mess around with, and tweak, frozen perfection.
Blackberries are a perfect compliment to cheesecake so I was inspired to make a homemade sauce. This is a basic sauce also very easy to make, adapted from a recipe on the Food Network by Bobby Flay.
You know what? This was a hit! Blackberry sauce is terrific on homemade Cheesecake Ice Cream. Now if I could just figure out how to get every last drop out of this tiny glass! No my head won’t fit inside. How do I know? I’m not telling …
Cheesecake Ice Cream with Blackberry Sauce
Prep Time: 35 mins
Cook Time: 15 mins
Yield: 4 servings
Course: Dessert
Cold ice cream that tastes like cheesecake. And a yummy blackberry sauce for topping.
Ingredients
For the Ice Cream:
- 12 ounces cream cheese room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- ¼ cup mascarpone room temperature
- 1 cup whole milk room temperature
- 2 teaspoons good quality pure vanilla extract
- ¼ cup plain Greek Yogurt or sour cream
For the Sauce:
- 4 cups blackberries cleaned
- ¼ cup sugar
- pinch salt
- 2 tablespoons framboise raspberry liqueur
- 1 tablespoon fresh squeezed lemon juice
Instructions
For the Ice Cream:
- Place the cream cheese in a stand mixer fitted with the paddle attachment. Mix the cream cheese on medium speed until creamy and smooth. While the mixer is running, gradually add the sugar and salt. Blend until incorporated. Add the mascarpone and mix until combined. Slowly add the milk and vanilla. Remove the paddle attachment and gently fold in the Greek yogurt with a spatula. Cover and refrigerate overnight.
- Process according to your ice cream maker directions. Transfer to a freezer safe container and freeze for several hours before serving.
For the Sauce:
- Place the blackberries, sugar and salt in a medium saucepan. Cook until the berries are very soft and the sugar is dissolved. Pour the blackberry mixture into a blender and process until smooth. Pour the mixture through a fine strainer over a bowl. Add the framboise and lemon juice. Refrigerate until ready to serve.
Recipe Notes
- Recipe for ice cream adapted from a Cuisinart recipe.
- Ice cream makes about 5 cups.
- Recipe for the sauce adapted from a recipe by Bobby Flay.
Nutrition
Calories: 737kcal | Carbohydrates: 87g | Protein: 12g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 108mg | Sodium: 596mg | Potassium: 465mg | Fiber: 8g | Sugar: 79g | Vitamin A: 1747IU | Vitamin C: 32mg | Calcium: 234mg | Iron: 1mg
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There you have it! Another super-simple, impressive dessert that will have you asking yourself why you’d serve store bought ice cream ever again!
We had a super busy weekend but got some things accomplished. We also braved the heat and went kayaking and fishing at 6:00 a.m. I was getting pretty close to “done” by the time we got off the water though. Such fun to be outside and exercise while spending time with my husband, son and future daughter-in-law. The engaged couple started a wedding blog to communicate information to all the out-of-town guests. They are so cute! Check it out here Callie & Patrick
Below is my grandson Isaac enjoying the Johnny Jump-Up – he is such a sweet, good natured boy! He only gets upset if you take the bottle out of his mouth. Hehe
Look at the rolls on those legs! I think he’s going to have to be a big, tall boy to fit into all that extra skin! You know he was smiling at his Gram (me)! My heart is so full.
Thanks so much for stopping by! Happy Monday.
Tricia
Big Dude says
All I can say about your dessert is WOW, I like everything about it.
Catherine | Party platters says
And that's the reason why i love to eat home-made treats, compared to those commercial ones, home-made is all about quality and this ice cream looks fabulous. BTW, you've got a cute little boy there.
Blond Duck says
I love ice cream! I've never had cheesecake flavor.
Amy (Savory Moments) says
This ice cream looks so creamy and wonderful. I love the cheese in it – I bet it is fabulous!
Anna and Liz Recipes says
Tricia you always seem to amaze me! Your grandson is adorable!!<br />Have a great summer, all the best, Anna
Gerry @Foodness Gracious says
Congrats Grams 🙂 I'd be smiling too if cheesecake ice cream was close by lol!
Angie's Recipes says
Tricia, your grandson is really really sweet! The ice cream with blueberry sauce looks scrumpy!
The Slow Roasted Italian says
What a gorgeous little boy! Oh, the ice cream ain't bad either. : ) <br /><br />I keep putting off making ice cream. I love that yours has no cooking! My favorite is a custard base and requires turning on the stove.
Chatty Crone says
Your grandson is adorable! So sweet and cute – and your cheesecake ice cream with blackberry sauce. Yummy! sandie
love2dine says
I’m seriously drooling over here!
Shelia and Mister Bean says
Hey Trish!<br />The ice cream and sauce look scrumptious! I am an ice cream addict! You can be sure I'll try this recipe and and sauce too. <br /><br />Your little grandson is adorable. Isn't it fun to be a grandma? My grandkids are in middle school now; it's unbelieveable how quickly time has passed. <br /><br />I enjoy your blog! Thanks so much for dropping by my blog and leaving a