No Churn Blueberry Cheesecake Ice Cream

• 2 cups Blueberries
• 3 Tablespoons Sugar
• 2 Tablespoons Lemon Juice
• 8 ounces, weight Cream Cheese
• 14 ounces, fluid Sweetened, Condensed Milk
• 1 teaspoon Cheesecake Extract (vanilla Extract Is Fine, Too)
• 1 pinch Salt
• 2 cups Heavy Cream
• 2 slices Baked Cheesecake, Roughly Chopped Into 1/2-inch Pieces (optional)

1. Add the blueberries, sugar and lemon juice to a saucepan and bring to a boil. Reduce the heat to medium and cook for a few minutes until the berries are soft enough to crush and the sauce begins to thicken. Allow to cool and then refrigerate for at least 1 hour.
2. Add the cream cheese and condensed milk to a large bowl and, using a stand or hand mixer, blend until smooth. Add the extract, salt and heavy cream and continue beating for about 5 minutes or until soft peaks form. Fold in the cheesecake pieces, if using.
3. Pour half the mixture into a freezer safe container with a tight fitting lid (I used one that holds 50 ounces and it was just right). Add the blueberry spread and top with the remaining ice cream base. Using a butter knife, gently swirl the mixture.
4. Cover and freeze for at least 6 hours. Allow to soften slightly before serving.

blueberries, sugar, lemon juice, weight cream cheese, milk, is, salt, heavy cream

Taken from tastykitchen.com/recipes/desserts/no-churn-blueberry-cheesecake-ice-cream/ (may not work)