Blueberry Cheesecake Ice Cream

June and summer. The duplex is warm by seven in the morning and the ceiling fan goes all day. Tyler fixed the ceiling fan in the bedroom last weekend, which involved a two-hour project that he documented by narrating every step while I lay in bed pretending to read. He is the narrator of his own repairs. I find this completely endearing.

Gloria Destiny had her first school year end. She completed first grade and brought home a report card with excellent marks and a drawing she made for her teacher and a second drawing she made for Gloria. She also made one for me. It was a drawing of the two of us in the kitchen. She drew me taller than I am and drew herself with accurate precision and drew the cast iron on the stove, which she labeled castiron without the space. I put it on the refrigerator. It took the center spot.

I made okra for the first time this season. You cannot do it until the okra is real, which it is now. Sliced and fried in a little cornmeal and salt, or stewed with tomatoes if you have time. I did both this week. The fried okra on Tuesday. The stewed version Sunday at Gloria. Destiny ate the fried version and said it was disgusting and then ate four more pieces and asked for seconds. That is a complete trajectory from encounter to devotion in one sitting. I recognize that journey.

After two rounds of okra this week — the fried version on Tuesday, the stewed version Sunday — and a duplex that has been warm since early morning every single day, I wanted something that required no burner, no cast iron, no heat at all. I made this blueberry cheesecake ice cream on Monday before the week got going, which means it was waiting in the freezer the whole time, patient as anything. Gloria Destiny has not had it yet, but I already know exactly how that first bite is going to go.

Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 4 hours 20 minutes (includes freezing) | Servings: 8

Ingredients

2 cups fresh or frozen blueberries
3 tablespoons granulated sugar, divided
1 tablespoon fresh lemon juice
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream, cold
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/2 cup crushed graham crackers

Instructions

Make the blueberry swirl. Combine blueberries, 1 tablespoon of the sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and the mixture thickens slightly, about 8 minutes. Remove from heat and let cool completely. You can press it through a strainer for a smoother swirl or leave it with texture — either way works.
Beat the cream cheese base. In a large bowl, beat the softened cream cheese with the remaining 2 tablespoons sugar until completely smooth and fluffy, about 2 minutes. Scrape down the sides and add the sweetened condensed milk, vanilla, and salt. Beat again until well combined and creamy.
Whip the cream. In a separate cold bowl, whip the heavy cream to stiff peaks. This takes about 3 to 4 minutes with a hand mixer on high. Do not overwhip.
Fold together. Gently fold the whipped cream into the cream cheese mixture in three additions, keeping as much air as possible. The mixture should be light and billowy.
Layer and swirl. Pour half the ice cream base into a 9x5 loaf pan or freezer-safe container. Spoon half the blueberry mixture over the top and sprinkle with half the crushed graham crackers. Add the remaining ice cream base, then the remaining blueberry mixture and graham crackers. Drag a butter knife through in a few wide figure-eights to create a swirl. Do not overmix.
Freeze. Cover the pan tightly with plastic wrap pressed directly onto the surface of the ice cream, then cover with a lid or foil. Freeze for at least 4 hours, or overnight. Let sit at room temperature for 5 minutes before scooping.

Nutrition (per serving)

Blueberry Cheesecake Ice Cream — Something Cold After All That Summer Heat