Honey Sweetened Blueberry Cheesecake Icecream…with Probiotics

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Ever have one of those moments where you get an idea stuck in your head and you just can’t stop thinking about it? This recipe is the result of one of those moments for me. You see, I got this idea stuck in my head that I wanted to make ice cream using sour cream. My husband thought that sounded weird, but I couldn’t shake it. Then a quick Google search showed I wasn’t the only one who has had this idea, and all the reviews said it ended up tasting like cheesecake.  Ideas started percolating in my head.  Then my husband asked for cheesecake ice cream for his birthday.  Sure, honey! Image may be NSFW.
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A note about the kefir cheese. Kefir cheese is basically milk kefir that is left to ferment longer. The whey separates from the milk solids and you are left with a cheese very similar in texture and consistency to cream cheese. I used kefir cheese in this recipe because I didn’t have any cream cheese. The result was delicious and it adds lots of healthy probiotics to the ice cream. If you don’t make your own milk kefir, though, go ahead and use cream cheese, it is still delicious.

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This recipe is a real-food modified version of different aspects of this recipe and this recipe.  It was so yummy my husband kept making comments like “I can’t believe how good it is!” I hope you give it a try and come back and let me know how you like it.  It is creamy, a little tart and a little sweet, and the blueberry swirl is heavenly! With no refined sugar, this recipe is one we will be making every blueberry season!

Honey Sweetened Blueberry Cheesecake Ice cream… with Probiotics

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Serves	Makes 1.5 quarts
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes

Ingredients

• 1 cup sour cream
• 1 cup Cream
• 3/4 cups kefir cheese (If you don't have kefir cheese, you can use cream cheese but you will lose some of the probiotic element of this recipe.))
• 1/2 cup raw honey
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla
• 1/8 teaspoon unrefined sea salt
• 1/4 cup raw honey
• 1 tablespoon arrowroot starch (This is a thickener, if you don't have arrowroot, you can use GMO-free cornstarch.)
• 1/4 filtered water
• 1 cup blueberries (fresh or frozen)
• 1 tablespoon lemon juice

Directions

Step 1

Chill the bowl and whisk to your electric or hand mixer for about 30 minutes before starting the recipe.

Step 2

Using the chilled bowl and whisk, Beat 1/2 cup of honey with the kefir cheese until smooth and well combined. If using cream cheese you want to make sure it is well softened first.

Step 3

Add sour cream, cream, salt, lemon juice and vanilla. Continue to beat until everything is well incorporated.

Step 4

Pour into your ice cream maker per your ice cream maker instructions and turn it on. Let it run for twenty to twenty-five minutes. (*Note a lot of recipes that use sour cream call for a period of chilling before pouring into the ice cream maker. I did not find it necessary but you may want to do it.)

Step 5

While the ice cream is churning, Put 1/4 cup honey and the arrowroot starch in a small saucepan over medium low heat. Stir until combined.

Step 6

Add in the water and blueberries and bring to a boil. Reduce heat and let simmer for a couple minutes.

Step 7

Remove from heat. Use a potato masher to mash up the blueberries in the sauce.

Step 8

Pass the sauce through a fine mesh strainer to strain out the berry skins. Let it cool down in the refrigerator until the ice cream is done churning.

Step 9

Once the ice cream is done churning, pour it into your ice cream container and add the sauce on top. Give it several stirs.You want the ice cream to have blueberry swirls so don't stir it too much.

Step 10

Cover and place in the freezer for several hours or until frozen to ice cream consistency. Enjoy!

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This blog was entered at Cast Party Wednesday.

The post Honey Sweetened Blueberry Cheesecake Icecream…with Probiotics appeared first on Simple Life Abundant Life.