Blueberry Cheesecake Ice-Cream


Blueberry season is winding down! This to me means two things…get to a u-pick farm FAST for several pounds of the blue gems and finding as many ways to use them up throughout the year as possible!


Throughout the past several years, July has become the month of continuing our family tradition of picking blueberries at a local farm! I get all excited as soon the farms open for the season. I immediately start to think about how many pounds to pick so I have enough to freeze for the rest of the year. Usually, if we pick about 15 pounds or so, they last till about March or April. That’s a lot of picking! And perhaps that’s why my kids never get super excited about getting ready for this day! I guess the summer heat, rivers of sweat pouring down your back and all the patient work to pick the bluest berries could possibly make you a bit less excited! 🙂 But, to their credit, they always go with us, try their best to do their part, and even have a bit of fun!

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So, after couple of hours of sweating buckets in the scorching sun, we managed to pick almost 13 pounds, little shy of what I would have ideally liked! After sorting through, rinsing, drying and freezing most of the berries, I saved just enough to try hand at my first batch of ice cream – blueberry cheesecake ice cream, combining two of my favorite things!

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The original recipe is found on the Eagle Brand website. With couple of minor tweaks, including substituting bit of milk for some of the heavy cream and incorporating crushed graham crackers, the ice cream turned out to be quite something! Although the recipe called for at least 4 hours of freezing, mine didn’t quite freeze to an ice cream consistency at 4 hours. But that didn’t stop me from serving this as soft serve for dessert following dinner. It was delicious! I did have enough to let freeze all the way. Next day, it was perfect! You may need to let the container stay at room temperature for about 5 minutes to make it easy to scoop.

This is the scoop served "soft-serve"

This is the scoop served “soft-serve”

This recipe is super easy to whip up! Literally! So, go ahead and give it a try! You will be happy you did!


Blueberry Cheesecake Ice-Cream

  • Servings: 6-8
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1 cup blueberries
1 tablespoon lemon juice
2 tablespoon sugar
3/4 cup heavy/whipping cream
1/4 cup milk (I used 1%)
Lemon zest from 1/2 lemon
1/2 container sweetened condensed milk
1/2 package reduced-fat cream cheese
1 teaspoon vanilla
1/4 cup crushed graham crackers

1. In a small pan, simmer blueberries, lemon juice and sugar till the berries start to burst. Continue to simmer for about 5 minutes till the sauce thickens a little. Remove from heat and let come to room temperature.
2. In a medium bowl, whip the heavy cream till stiff peaks form. Keep aside while you proceed to the next step.
3. In another medium bowl, using hand held mixer, combine the condensed milk, milk and cream cheese till smooth. Add vanilla and the lemon zest.
4. Slowly incorporate the whipped cream into the condensed milk mixture.
5. Layer one third of the blueberry mixture into a plastic container (with a tight lid). Ladle in 1/2 of the ice-cream base. Sprinkle a tablespoon of crushed graham crackers. Now, gently swirl the two layers. Repeat with the remaining berry mixture, ice-cream base and graham crackers. Cover and freeze till completely set. This will take about 4-5 hours.

Serving tip: Let the ice-cream stay at room temperature for about 5 minutes to make it easy to scoop! Serve with additional blueberries and a sprinkling of crushed graham crackers!

Vanilla froyo with strawberries, chia and pistachio


I have long been a fan of Greek yogurt – at least ever since I tried the pineapple Chobani! With all the craze about froyo’s, I really wanted to mess around with a froyo recipe that would turn out at least acceptable in a home kitchen WITHOUT an ice cream maker. The following recipe is adapted from Pinkberry Frozen Yogurt recipe from

Even though I don’t have an ice cream maker, I felt confident I could churn out a pretty decent bowl of “froyo” based on my reminiscence about how my mom and aunt used to make homemade ice cream back home without an ice cream maker. They would prepare the mix, pout it in a pan, freeze for couple of hours, aerate it using a handheld mixer and repeat a few times till you can mix anymore. So, that’s what I decide to do – although I didn’t have the patience to make this an arduous 6+ hours process, mainly because I wanted to dig into it sooner than later and be able to post the recipe in time for a relatively healthy Valentine’s Day treat. 🙂

Vanilla Froyo with Strawberries, Chia and Pistachio

  • Servings: 4
  • Difficulty: easy
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1 1/2 cups of light or fat-free vanilla flavored Greek yogurt
2 tablespoons honey
1/2 teaspoon vanilla
1/2 cup almond milk
2 tablespoons heavy cream
1/2 cup of sliced strawberries
1 1/2 tablespoons chia seeds, soaked in 3 tablespoons water
1/4 cup of strawberry flavored jello, either scraped up or cut into small cubes
3 tablespoons chopped pistachio

1. Mix ingredients 1 through 4 thoroughly in a bowl. Adjust honey to taste.
2. Pour into a pan or small bowl, cover with plastic and put in the freezer or deep freezer.
3. After about 2 hours, when the liquid starts to freeze, take it out of the freezer and whip again to aerate it. Make sure you don’t whisk/whip too long and make the developing froyo melt before it even freezes!
4. Place the bowl/pan back in the freezer. Repeat step #3 at least once or twice more every 1 1/2 – 2 hours till the yogurt mixture transforms itself into froyo consistency. Remember, if you follow the manual version, your froyo might not set as well as in an ice cream maker.
5. Once the desired consistency is reached, you can top the froyo with your favorite toppings and dig in. In this case, I served each bowl topped with strawberries, softened chia seeds, jello and pistachios.

NOTE: Keep an eye on the treat while in the freezer. If you let it sit there too long, it will freeze hard. You will have to let it thaw out for a while before you can scoop it out again! Lesson learned the hard way on day 2! 😦