No-Churn Blueberry Cheesecake Ice Cream

No-Churn Blueberry Cheesecake Ice Cream

Fixings

 1 cup blueberries

1 Tbsp. water

1 cup sugar, separated

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, mellowed

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup whipping cream

1 Tbsp. vanilla 4 graham wafers, broken into little pieces

Guidance

Bring blueberries, water and 2/3 cup sugar to bubble in little pot; stew on medium-low hotness 8 min. or then again until thickened, blending every so often. Refrigerate 30 min. or then again until totally cooled.Ultra-satisfying-chicken-noodle-soup.

Process remaining sugar with all excess fixings aside from graham saltine pieces in food processor until all around mixed; spoon into 1-1/2-qt. cooler resistant holder. Delicately mix in graham saltine pieces. Top with spoonfuls of the blueberry combination; whirl tenderly with spatula.

Freeze 5 hours or until firm. Cool. Appreciate it !Macaroni-grill-spaghetti-ragu-alla.

No-Churn Blueberry Cheesecake Ice Cream VIDEO