CategoryBerries, Dessert

Yields1 Serving

Ice Cream Base
 2 cups Heavy whipping cream, cold
 1 14 oz can sweetened condensed milk
 4 oz Cream cheese, softened
 1 tsp Vanilla extract
 1 pinch Salt
Berry Swirl
 1 cup Blackberries
 1 cup Blueberries
 ¼ cup Sugar (adjust to taste)
 1 tsp Lemon juice
 1 tsp Corn starch (optional for thickening)
Graham Cracker Crumble
 ¾ cup Graham cracker crumbs
 2 tbsp Melted butter
 1 tbsp Brown sugar
 ½ tsp Cinnamon
 1 pinch Salt

Make the Berry Jam Swirl
1

In a small saucepan, combine berries, sugar, and lemon juice. 

Simmer over medium heat for 10-15 minutes until the mixture thickens into jam. Add cornstarch if needed. 

Cool completely before adding to ice cream. 

Make the Crumble
2

Mix graham crumbs, brown sugar, cinnamon, salt, and melted butter. 

Bake at 350F for 8-10 minutes or toast in a pan until golden and crisp. 

Make the Ice Cream Base
3

In a mixing bowl, beat cream cheese until smooth and fluffy. 

Add sweetened condensed milk, vanilla, and salt. Beat until combined and silky. 

In a separate bowl, whip the cold heavy cream to stiff peaks. 

Gently fold the whipped cream into the cream cheese mixture until no streaks remain. 

Assemble
4

Pour 1/3 of the ice cream base into a freezer safe container. 

Dollop in berry swirl and sprinkle crumble over the top. Repeat in layers until all ingredients are used. .

Swirl gently with a butter knife for a marbled effect. 

Freeze
5

Cover and freeze for at least 6 hours or overnight. 

Ingredients

Ice Cream Base
 2 cups Heavy whipping cream, cold
 1 14 oz can sweetened condensed milk
 4 oz Cream cheese, softened
 1 tsp Vanilla extract
 1 pinch Salt
Berry Swirl
 1 cup Blackberries
 1 cup Blueberries
 ¼ cup Sugar (adjust to taste)
 1 tsp Lemon juice
 1 tsp Corn starch (optional for thickening)
Graham Cracker Crumble
 ¾ cup Graham cracker crumbs
 2 tbsp Melted butter
 1 tbsp Brown sugar
 ½ tsp Cinnamon
 1 pinch Salt
Bramble Berry Cheesecake Ice Cream
IngredientsDirections

Bramble Berry Cheesecake Ice Cream

Yields1 ServingCategoryBerries, Dessert

Ingredients

Ice Cream Base
2 cups Heavy whipping cream, cold
1 14 oz can sweetened condensed milk
4 oz Cream cheese, softened
1 tsp Vanilla extract
1 pinch Salt
Berry Swirl
1 cup Blackberries
1 cup Blueberries
¼ cup Sugar (adjust to taste)
1 tsp Lemon juice
1 tsp Corn starch (optional for thickening)
Graham Cracker Crumble
¾ cup Graham cracker crumbs
2 tbsp Melted butter
1 tbsp Brown sugar
½ tsp Cinnamon
1 pinch Salt

Steps

Make the Berry Jam Swirl

In a small saucepan, combine berries, sugar, and lemon juice. 

Simmer over medium heat for 10-15 minutes until the mixture thickens into jam. Add cornstarch if needed. 

Cool completely before adding to ice cream. 

Make the Crumble

Mix graham crumbs, brown sugar, cinnamon, salt, and melted butter. 

Bake at 350F for 8-10 minutes or toast in a pan until golden and crisp. 

Make the Ice Cream Base

In a mixing bowl, beat cream cheese until smooth and fluffy. 

Add sweetened condensed milk, vanilla, and salt. Beat until combined and silky. 

In a separate bowl, whip the cold heavy cream to stiff peaks. 

Gently fold the whipped cream into the cream cheese mixture until no streaks remain. 

Assemble

Pour 1/3 of the ice cream base into a freezer safe container. 

Dollop in berry swirl and sprinkle crumble over the top. Repeat in layers until all ingredients are used. .

Swirl gently with a butter knife for a marbled effect. 

Freeze

Cover and freeze for at least 6 hours or overnight. 

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