No-Churn Blueberry-Cheesecake Ice Cream

• cheesecake Bites:
• 2/3 cup graham cracker crumbs from 4 sheets
• 2 tablespoons unsalted butter melted
• 3 tablespoons sugar
• 2 ounces cream cheese at room temperature
• 2 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• sauce Blueberry
• 3 cups fresh blueberries about 1 1/2 pints
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• ice cream
• 2 cups heavy cream
• 6 ounces cream cheese at room temperature
• 2/3 cup sour cream
• 2/3 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest finely
• 1 pinch salt

1. Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
2. Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1? cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
3. Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

bites, graham cracker crumbs, butter, sugar, cream cheese, heavy cream, lemon juice, vanilla, fresh blueberries, sugar, cornstarch, lemon juice, cream, heavy cream, cream cheese, sour cream, sugar, vanilla, salt

Taken from www.yummly.com/recipe/No-Churn-Blueberry-Cheesecake-Ice-Cream-1205046 (may not work)