blueberry cheesecake ice cream (gluten-free)
Prep time: 
Cook time: 
Total time: 
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!
Recipe by oh honey bakes at https://ohhoneybakes.com/blueberry-cheesecake-ice-cream-gluten-free/