Blueberry Cheesecake No Churn Ice Cream
1 1/2 cups blueberries, fresh or frozen
1/4 cup sugar
1 tsp Clabber Girl cornstarch
6 oz. cream cheese, room temperature
1/2 cup brown sugar
2 tsp vanilla extract
2 cups whipping cream
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries become juicy, about 5 minutes. Then add the cornstarch to the saucepan and continue cooking for another minute while stirring continuously. Remove saucepan from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.
Add the cream cheese and brown sugar to a large mixing bowl and mix and press together with a wooden spoon until smooth and well blended. Add 1/2 cup whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.
Now is time to mix the cream and the berries for the ice cream to form. In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then use a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.