Try our creamy cheesecake ice cream custard two ways for a delicious treat anytime! Creamy cheesecake ice cream with s’mores mix-ins for a soft-serve, chocolate lover and blueberry cheesecake ice cream for when you’re craving something creamy and fruity!!
You guys, I’m almost 37 weeks preggo… like literally 36 weeks and 6 days, which also means oh-my-goodness-this-can-happen-any-minute. My kids actually think it’s a fun game and come up to me at random times of the day saying, “mommy, your water could break right now… or right now. Or right now!” And yes, they actually think it’s funny to freak me out about the whole thing. I don’t know that I’m fully ready, and I’m sure it’s because there are already three of them to take care of, and so preparation for the newest member of our family is a little slower-going than with the first ones. That’s the thing about life, we can totally handle it, we can go with the flow, enjoy our loved ones and while, yes, there is a little preparation needed, she’s going to fit right in with the crazy rhythm of our home.
Okay, so with ALL of that said (sorry about the pregnancy rant, but there was sort-of a point to it), I’ve been craving sweets like crazy this past month! Not sure what that is all about, but hey, I figure I’ve got a little bit more time to enjoy it, so I think I will. 😉
I might need your help and support after she’s born though to kick this habit! While we’ve been whipping up some fun-filled recipes, I also know that better food matters because our kids really do matter, so I’ve been trying to stick to simple, recognizable ingredients in everything we make. Do I always hit the gold standard? Nope, not at all. But we’re having a great time trying and creating delicious treats with better, less-processed, uncomplicated ingredients.
This week? We made creamy cheesecake ice cream (that tastes more like a custard) two different ways! First was our cheesecake ice cream with s’mores mix-ins, ohhhh myy gaaaah, so good! And second is a sweet and creamy blueberry cheesecake ice cream. Again, SO good… and it’s blueberry season in Florida right now, so the blueberries are fresh and plentiful!
Are you ready for the rundown? It’s pretty simple really! First, we’ll start with the cheesecake ice cream base. We have a Kitchen Aid mixer with an ice cream attachment and love using it, but even if you didn’t, you can just mix the simple ingredients, pour into a pan and freeze. We’ve noticed that ice cream right from the mixer, and especially when adding mix-ins, is more like a Blizzard type consistency. While ice cream that sets in the freezer (which is what we did with our blueberry cheesecake ice cream after mixing together) gives you that hard ice cream that is perfect for a cone!
For the cheesecake ice cream, we used heavy whipping cream, Horizon Organic whole milk, raw sugar (can use any kind of sweetener you prefer like coconut sugar, etc), 1 tsp vanilla and 1 package instant cheesecake pudding mix. Of course, I didn’t have to do much of the work, as my kids already divided up each of the ingredients amongst themselves to insure they all had something to pour into the mix!
Okay, I just realized that I lied, my littlest spilled some of the milk on his hands and decided it was more fun to lick it all off than to keep pouring. 😉
Once the ice cream ingredients were all mixed together, we poured the mixture into our ice cream maker and let it run while we chopped and prepped the s’mores mix-ins! For this, I just chopped up a chocolate bar while the kids crumbled some Horizon Organic chocolate snack grahams. Which is what my husband picked up when I sent him to the grocery store, a perk of being SO pregnant! You could also use honey grahams, because they would totally taste great if you wanted to add a little crunch to the blueberry cheesecake ice cream as well. Two birds, one stone. Or in this case, two bowls of ice cream, one box of grahams. Okay, we also added some ribbons of marshmallow fluff (a healthy recipe for that here!) to complete the s’mores trifecta. 
I had previously made the blueberry sauce for the ice cream that morning, so once the ice cream was mixed and chilled (about 15 minutes) we were ready for our creamy cheesecake ice cream custard two ways!
After dividing the ice cream into two separate bowls, it was time for the mix-ins! I let the boys fold in the chopped chocolate, chocolate grahams and ribbons of marshmallow into the bowl for the s’mores cheesecake ice cream.
While we noshed on the s’mores cheesecake ice cream, I also mixed in the sweet blueberry sauce to create the blueberry cheesecake ice cream. This one we let set in the freezer overnight to create more of a hard ice cream consistency.
- 2 c. heavy whipping cream
- 1 c. Horizon Organic whole milk
- 1/2 c. raw sugar (or other sweetener)
- 1 tsp vanilla
- 1 (3.4 oz) package instant cheesecake pudding mix
- 1 pint blueberries
- 1/4 c. raw sugar (or other sweetener of choice)
- 1/4 c. water + 1 tbsp water
- 1 tsp cornstarch
- Juice of half a lemon (or about 1tbsp lemon juice)
- 1/2 c. chopped chocolate
- 1/2 c. crushed graham crackers or Horizon Organic chocolate grahams
- 1/4 c. marshmallow fluff
- In a large mixing bowl combine milk, heavy cream, sugar, vanilla and pudding mix until well combined.
- Pour into ice cream maker and prepare according to the directions or pour into a bread pan and let harden in the freezer.
- If using an ice cream maker, in the last few minutes, mix in either the s'mores mix-ins or the blueberry sauce.
- Store in the freezer.
- Place blueberries, water, sugar, and lemon juice in small pan. Cook it, stirring occasionally, over medium heat. Let it come to a boil.
- In the mean time, mix cornstarch with 1 tablespoon water in a small bowl.
- Slowly stir in the cornstarch into the pan. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
- Take it off the heat and let cool.
- Store it in an airtight jar in the fridge until ready to use.
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This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
