Churn Blueberry Cheesecake Ice Cream is a cheesecake lovers dream come true. Blueberry compote rippled throughout with pieces of buttery gluten free Graham cracker in every bite. Not to mention, it's gluten free, nut free and egg free!
In a small bowl, heat butter in microwave in 20 second increments until melted.
Pour crushed Graham’s into melted butter and mix using a spatula. Once combined, pop this in the fridge.
In a large bowl of an electric mixer or using a hand held mixer, beat the cream cheese until smooth and creamy. Add in the sweetened condensed milk, the light brown sugar, the vanilla and salt. Beat until all combined.
In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, add in the cream cheese mixture and beat until stiff peaks form.
Pour ⅓ of the mixture into the bottom of a 9 X 5 loaf pan. Pour 2-3 tablespoons of compote on top and then a layer ⅓ of the Graham crumbs. Take a butter knife to make swirls. Repeat this 3 step process 3 times.
Wrap the pan in plastic wrap and then foil and freeze overnight.
NOTE: To make the compote use my blueberry jam recipe. Only difference is don’t mash the blueberries. Cook on medium high for 10 min then low for an additional 5 min. Stirring frequently. Then cool. Enjoy!