Blueberry Ice Cream Cheesecake

Decadent cheesecake, creamy Blueberry Cheesecake ice cream, topped with a blueberry reduction sprinkled in icing sugar — could it get any better? This ice cream cake is sure to blow your family and friends away!

Equipment:

  • 9-inch spring form baking pan
  • Parchment paper

Note: Use any cheesecake recipe you prefer for the top layer.

Ice Cream Cake Tips:

  • Whenever possible it is best to form the layers of ice cream and ingredients the night before, to ensure your cake looks its best!
  • If you’re in a rush, you can always pick up dry ice in a cooler to freeze your ice cream in minutes instead of hours.
  • A pastry torch helps get the ice cream out of any pan/mold, but if you don’t have one, use a hairdryer.

Most of the ingredients and equipment for this recipe can be found in Bulk Barn stores across Canada. The ice cream used can be found here.

100% Canadian Milk logo

Ingredients

  • 2L Chapmans Blueberry Cheesecake Ice Cream
  • 1 cup dried wild blueberries
  • ¼ cup fresh blueberries
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup ground Graham cookies
  • ½ cup butter, melted
  • ¼ cup icing sugar

Preparation Instructions

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1
Pick any cheesecake. Bake it in a 9-inch pan to match the size of the ice cream layer. Set your cheesecake aside. Using interesting shapes of silicone cake molds can add allure to your cake.
2
Take your 9-inch springform pan and place a round piece of the parchment paper at the bottom.
3
Pull out your 2L of Blueberry cheesecake ice cream and scoop it into the springform cake pan.
Chapman's Recipe_ Blueberry Ice Cream Cheesecake Step 3_
4
Using a piece of parchment paper, press down on the ice cream ensuring ice cream is distributed evenly.
Chapman's Recipe Blueberry Ice Cream Cheesecake_ Step 4_Create cake base with parchment paper
5
Place the springform pan with the ice cream back into the freezer.
Chapman's Blueberry Ice Cream Cheesecake Step 5_creating the base
6
Using a small pot, add ¼ cup of water, dried blueberries, brown sugar and vanilla extract, stir and place on low heat for 10-15 min.
Chapman's Blueberry Ice Cream Cheesecake Step 6_water, dried blueberries, brown sugar and vanilla extract.
7
Pour the graham cracker crumbs into a bowl, and add one stick (115ml) of melted, unsalted butter and mix together.
Chapman's Blueberry Ice Cream Cheesecake Step 7_Cookie crumb being mixed in a bowl
8
Take the ice cream out of the freezer. Spoon the graham cracker mixture evenly on top of ice cream. Put the pan back into the freezer.
Chapman's Blueberry Ice Cream Cheesecake Step 8_place Graham cracker mixture evenly on ice cream mixture.
9
Check the pot with the blueberry reduction, ensuring that the blueberries are soft.
Chapman's Blueberry Ice Cream Cheesecake Step 9_Reduction created
10
Take the pan out of the freezer. Gently use a blowtorch on the sides of the springform pan to heat it up. Carefully remove the ice cream from the springform pan.
Chapman's Blueberry Ice Cream Cheesecake Step 10
11
Place a piece of parchment paper on top of the cake. Flip it upside down to remove the bottom of the pan. You can also use the blowtorch gently to help separate the pan from the ice cream.
12
Place onto a serving platter, and carefully place cheesecake on top.
13
Strain the blueberry reduction, pouring the juice over the cheesecake evenly.
Chapman's Recipe_Blueberry Ice Cream Cheesecake step 11_Strain the blueberry reduction, pouring the juice over the cheesecake evenly.
14
Spoon on the imbibed blueberries.
15
Using a sifter, top with icing sugar, and top with fresh blueberries.
Blueberry cheesecake made with Chapman's Ice Cream