blueberry cheesecake ice cream (gluten-free)

We’ve been blueberry picking almost weekly. The farm we visit sits right at the base of Mount Si and you can see the peak over the blueberry bushes while you pick. It’s pretty fantastic. I come home with a 5-lb box of them that sits on the counter and we eat them by the handful or throw them in smoothies until they’re gone. During a recent heat wave I was craving blueberry cheesecake but just couldn’t bring myself to turn the oven on, so blueberry cheesecake ice cream happened. It was (obviously) an excellent decision.

I made homemade (gluten-free!) graham crackers that are so, so good, but feel free to buy some if you’re pinched for time. It’s truly the only remotely time consuming part of this recipe. A quick blueberry jam, blender base for the ice cream (no eggs!) and a crumble of graham crackers is all you need. I made it and immediately left town for a night and had to come up will all kinds of threats to keep my husband away from it until I could shoot it, then it was gone in a day. Such a perfect way to end blueberry season!

I’ve recently fallen in love with garbanzo bean flour, it’s in the flour blend for this recipe and I use to make gf tortillas that are insane, I’ll have to share the recipe with you sometime. They’re softer, much more like flour tortillas than corn, and they’ve made my gf life complete 🙂 I hope you love this recipe as much as we do.

Graham cracker recipe adapted from Genius Kitchen

Cheesecake ice cream adapted from David Lebovitz’s brilliant recipe.

5.0 from 1 reviews

blueberry cheesecake ice cream (gluten-free)

 

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Prep time

1 hour

Cook time

30 mins

Total time

1 hour 30 mins

 

Serves: 5 cups

Ingredients

graham crackers

• ⅔ cup (60 grams) garbanzo bean flour
• ¼ cup (30 grams) sweet rice flour
• ⅔ cup (81 grams) tapioca starch
• ⅔ cup (73 grams) cornstarch
• ½ cup (100 grams) brown sugar
• 13/4 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• 7 tablespoons cold butter
• 3 tablespoons water
• 3 tablespoons honey
• 1 teaspoon vanilla
• Coarse sugar, for sprinkling

blueberry jam

• 1 cup fresh or frozen blueberries
• ½ cup (100 grams) sugar
• 1 tablespoon lemon juice
• 2 inch section of lemon peel, removed with a sharp knife or vegetable peeler to avoid the pith
• 
  cheesecake ice cream base
• 8 oz cream cheese
• zest of 1 lemon
• 1 cup sour cream
• ¼ cup heavy whipping cream
• ¼ cup whole milk
• ⅔ cup (133 grams) sugar
• pinch of salt
• ½ teaspoon vanilla extract

Instructions

make the graham crackers

1. Prepare a large baking sheet with a layer of parchment.
2. Combine the dry ingredients and whisk well. Cut in the butter using two knives or your fingers until only small pea-sized bits remain. Combine the water, honey, and vanilla, then stir the mixture into the dry ingredients, stirring to combine.
3. Preheat the oven to 325 degrees Fahrenheit.
4. Roll the dough ⅛ inch thick, measure and score if desired (because I was making these for crumbs I didn't bother with the scoring). Transfer the rolled dough to the baking sheet, then prick all over with a fork.
5. Sprinkle with coarse sugar and bake for 20 minutes. If the crackers still feel soft in the middle, turn the oven off and place the crackers back in the oven, cracking the door slightly (I prop mine open with a wooden spoon).

make the jam

1. Combine the blueberries, sugar, lemon juice, and lemon peel in a heavy saucepan set over medium heat. Stir until the sugar has dissolved, gently mashing the berries. Cook, stirring occasionally, until thickened (about 30 minutes). Transfer to a jar and cool in the fridge.

make the the ice cream base and assemble

1. Cut the cream cheese into pieces, then combine all of the ingredients in a blender or food processor. Blend on high until combined, then chill in the fridge. Process according to your ice cream maker manufacturer's instructions.
2. Choose your storage container and alternate adding spoonfuls of ice cream base, jam, and sprinkling a handful of graham cracker crumbs. Run a knife through the ice cream to swirl the jam, then sprinkle graham cracker crumbs on top and chill. You'll likely have graham crackers leftover. Enjoy!

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