Pioneer Woman Blackberry Cheesecake Ice Cream

Pioneer Woman blackberry cheesecake ice cream takes 13 hours 30 minutes and fresh blackberries, egg yolks and cream cheese to make a silky swirled frozen dessert. Try this homemade summer ice cream for Fourth of July or birthday parties, since it's make-ahead and totally crowd-pleasing for everyone.

Chill the custard for at least 4 hours before churning, because a cold base freezes smoother in the ice cream maker. Skip it and the ice cream turns out icy and loose instead of thick and creamy.

Whipping the cream cheese with lemon zest and powdered sugar gives you real cheesecake ribbons that stay tangy against the sweet custard. Swirling them in by hand with a butter knife keeps the layers distinct, so every scoop has pink ice cream and white swirls.

Pioneer Woman Blackberry Cheesecake Ice Cream

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

40

minutes

Cooking timeminutes

Calories

360

kcal

A strained blackberry syrup turns the egg custard base deep pink and silky, while a fluffy cream cheese mixture swirls through in tangy ribbons. After a long freeze, it scoops up thick, cold and creamy.

Ingredients

• 4 (6-ounce) containers blackberries
  

• 1 1/4 c. granulated sugar
  

• Grated zest of 1 lemon and juice of 1/2 lemon
  

• 1 3/4 c. half-and-half
  

• 5 large egg yolks
  

• 1 3/4 c. heavy cream
  

• 6 oz. reduced-fat cream cheese
  

• 3/4 c. powdered sugar
  

Directions

• Cook the blackberries: Toss 4 (6-ounce) containers blackberries, 1/4 cup granulated sugar and the juice of 1/2 lemon in a medium saucepan. Let it stand for 10 minutes until the juices pool, then mash and cook over low heat for 20 minutes until very soft.
• Strain the syrup: Pour the berries through a fine-mesh strainer into a medium bowl, pressing with a spoon to force out the liquid. Set the syrup aside to cool and discard the pulp and seeds.
• Heat the half-and-half: Heat 1 3/4 cups half-and-half and the remaining 1 cup granulated sugar in a large saucepan over low heat. Stir occasionally until it's just simmering, then take it off the heat.
• Make the custard: Beat 5 large egg yolks with a mixer on medium-high speed for 3 to 5 minutes until pale yellow and thick. Slowly drizzle in 3/4 cup of the hot half-and-half while whisking constantly, then pour it all back into the saucepan.
• Thicken the custard: Simmer over low heat for about 5 minutes, stirring constantly with a wooden spoon. It's ready when it coats the back of the spoon but isn't as thick as pudding.
• Chill the base: Strain the custard into a large bowl, then stir in 1 3/4 cups heavy cream and the blackberry syrup. Refrigerate for at least 4 hours or overnight.
• Churn the ice cream: Churn the chilled mixture in an ice cream maker according to the manufacturer's directions. While it finishes, beat 6 ounces reduced-fat cream cheese, the grated zest of 1 lemon and 3/4 cup powdered sugar on low for 1 minute. Then beat on medium-high for 1 to 2 minutes until fluffy and very soft.
• Swirl and freeze: Transfer half the ice cream to a freezer-safe baking dish or loaf pan, spoon half the cheesecake mixture on top and swirl gently with a butter knife. Repeat with the rest, then cover and freeze for at least 8 hours until firm enough to scoop.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this ice cream without an ice cream maker?

The recipe is written for an ice cream maker, and that's what gives the smoothest texture. Without one, you can freeze the base in a shallow pan and stir it hard every 30 minutes, though it will be a bit denser.

How long does homemade blackberry cheesecake ice cream keep in the freezer?

Covered tightly, it keeps well for a couple of weeks, and it tastes best in the first week. Pressing plastic wrap onto the surface helps keep ice crystals from forming.

Can I make the custard base ahead of time?

Yes, the base is meant to chill for at least 4 hours or overnight, so making it the day before works well. Then you only have to churn, swirl and freeze.

Can I use full-fat cream cheese instead of reduced-fat?

Full-fat cream cheese will work and make the swirls a little richer. Just beat it until fluffy and very soft so it ribbons through the ice cream instead of clumping.

What's the biggest mistake people make with homemade ice cream?

Churning a base that isn't fully chilled is the most common one, since a warm base won't freeze properly. Cooking the custard too fast and scrambling the yolks is the other, so keep the heat low and stir constantly.