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A table with two bowls of ice cream. An Ankarsrum Assistent stands to the side, with fresh blueberries scattered across the table.

Blueberry Cheesecake Ice Cream

The perfect dessert for anyone who loves both ice cream and cheesecake. Creamy vanilla ice cream swirled with blueberry jam and finished with crunchy cardamom biscuit crumbs.

24 h

Ice cream

Tools

ice cream makerballoon whisks

Ingredients

  • 4 egg yolks
    150 g granulated sugar
    250 ml milk
    150 ml double cream
    1 vanilla pod
    ½ dl blueberry jam
    100 g biscuits
    ½ tsp ground cardamom
    25 g butter

Follow these steps

  1. Before use: Place the Ankarsrum Freezer Bowl in the freezer at -18°C for 20–24 hours.
  2. Attach the Whisk Bowl with the Balloon Whisks to your Ankarsrum Assistent.
  3. Whisk the egg yolks and sugar until light and fluffy. Split the vanilla pod and scrape out the seeds.
  4. Add the vanilla seeds, milk and cream to the mixture and whisk until well combined. Cover and chill in the refrigerator for 30 minutes.
  5. Preheat the oven to 200°C.
  6. Crush the biscuits into crumbs and mix with the ground cardamom and butter, cut into small pieces.
  7. Spread the mixture onto a baking tray and bake for about 5 minutes, or until golden and crisp. Leave to cool.
  8. Attach the Ice Cream Maker to your Ankarsrum Assistent. Pour the chilled ice cream mixture into the freezer bowl and churn for 20–25 minutes, or until it reaches your preferred consistency.
  9. Transfer the ice cream to a freezer-safe container. Swirl through the blueberry jam and layer with the toasted cardamom biscuit crumbs. Finish with a few extra biscuit crumbs on top.
  10. Freeze overnight before serving and enjoy!

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