I'd like to think that sharing this ice cream with the world right now makes me a pretty selfless person, because really, is there any other reason why I would taunt myself with what's without a doubt one of the best ice creams I've ever made or eaten WHILE I'm trying to do this whole be-healthy, no-sweets thing? It's either selflessness or self-torture, who knows which.
In any case, I can't even begin to explain how freakin' awesome this ice cream is (a fact that I know because regardless of healthy diets, a food blogger is required to taste-test her own recipes, after all). And I know I say every single time I make ice cream that I've found my new favorite, but ohhhhmygoodness it's hard to admit that there could possibly be any as good as this one. It's literally cheesecake-turned-ice cream, which is just further proof that my days of saying I don't like cheesecake are OVER.
Think rich, tangy cheesecake flavor in a creamy ice cream base, studded with loads of sweet, crunchy graham cracker crumbles, and swirled with a sweet-tart homemade blackberry sauce that adds a stunning pink color and big summer flavor vibes. ← And that is of course why this ice cream had to be shared before the weekend; I don't think you can get much more American than a cheesecake-inspired dessert, or find anything much more perfect for a hot July 4th than cold ice cream swirled with juicy summer berries. My plans for Saturday? Make an exception to certain healthy-diet standards and eat a bowl of this ice cream. It's a holiday and that means it's okay to splurge a little. ;)
P.S. Also very patriotic and July-4th-appropriate: this blueberry-peach cobbler. There's even little pie crust stars on top!
Blackberry-Swirled Cheesecake Ice Cream
A luscious cheesecake ice cream loaded with crunchy bits of graham cracker crumble and swirled with homemade blackberry sauce.
- Yield: approx. 1 quart
Cheesecake Ice Cream
- 8 ½ ounces (1 cup) sour cream
- 8 ¼ ounces (1 cup) heavy cream
- 8 ounces cream cheese
- 5 ounces (⅔ cup, packed) brown sugar
- 4 ¼ ounces (½ cup) buttermilk
- 2 tablespoons freshly-squeezed lemon juice
- pinch of salt
- 10 ounces (2 cups) blackberries*
- 1 ¾ ounces (¼ cup) granulated sugar
- 1 tablespoon cold water
- 1 tablespoon freshly-squeezed lemon juice
- 1 ½ teaspoons cornstarch
- 1 tablespoon creme de cassis
Graham Cracker Crumble
- 3 ounces (1 cup) coarsely crushed graham crackers**
- 2 ⅛ ounces (½ cup, spoon and level) whole wheat pastry flour***
- 1 ⅞ ounces (¼ cup, packed) brown sugar
- heavy pinch of salt
- 2 ounces (4 tablespoons) unsalted butter, melted
Cheesecake Ice Cream
- Combine all ingredients in a blender and blend until smooth. Transfer to an airtight container and chill in refrigerator for several hours, preferably overnight.
- Just before churning, whisk mixture to smooth out again. Churn in an ice cream maker according to manufacturer's instructions, slowly adding in graham cracker crumbles once thickened, about 3-5 minutes before churning is finished. Use a spoon if needed to help mix crumbles in completely.
- Layer ice cream with blackberry sauce in a freezer-safe container and swirl briefly with a knife or offset spatula. Cover container with a lid, or wrap tightly in plastic wrap and place in a freezer-safe, zip-top bag. Freeze for at least a few hours before serving.
- Toss blackberries and sugar together in a medium saucepan set over medium heat. Bring to a simmer, crushing blackberries into smaller bits as they soften.
- Meanwhile, whisk together water, lemon juice, and corn starch to form a slurry.
- Remove berries from heat and, while stirring, slowly add slurry. Return to medium-high heat, stirring occasionally, and bring to a boil. Reduce heat to a simmer and simmer for 1 minute.
- Remove from heat and stir in creme de cassis. Transfer to an airtight container and refrigerate for several hours, or overnight. Stir to loosen and smooth out before adding to ice cream.
Graham Cracker Crumble
- In a bowl, whisk together the crushed graham cracker, pastry flour, brown sugar, and salt. Add the melted butter and mix in until the mixture is crumbly and all of the dry ingredients are coated in butter.
- Heat a large skillet over medium-high heat. Transfer crumble mixture to skillet in a flat layer and cook for about 5-7 minutes, until golden-brown, watching closely and stirring frequently to prevent burning. Remove from heat and transfer to a tray or sheet of parchment to cool completely before adding to ice cream. (Note that crumble with get crunchy as it cools.)
*You should be able to easily switch up the blackberries for strawberries, raspberries, or blueberries for a different twist.
**I used a mortar and pestle to crush my graham crackers. You want to end up with a mixture of fine crumbs and coarse bits.
***If you don't have whole wheat pastry flour, white pastry flour or all-purpose flour would also work.
Cheesecake Ice Cream adapted from my Cherry Chocolate Chip Ice Cream
Blackberry Swirl adapted from The Perfect Scoop