No-Churn Blueberry Cheesecake Crumble Frozen Treat
First, we enjoyed some peanut butter lovers frozen treat.
Now we need some blueberry cheesecake crumble to round out our summer cravings.
This recipe is so easy to make and you don’t even need an ice cream maker.
Perfect, right?
Have you picked fresh blueberries before?
It’s something Sarah and Kelsey from Light My Heart (Crystal Shores Book One) love to do together. As they picked each blueberry Kelsey got very excited about making pancakes for her daddy, Eddie.
They picked so many; I wonder if they’ll make anything else with all their delicious blueberries.
If you're looking for a treat to make for you or your family, you will love this recipe.
BONUS: It’s full of blueberry LOVE, so you’re in for a treat.
Confession: I didn’t pick my blueberries.
I guess that means you can make this anytime of the year.
Wait, if you’re not a fan of some of the ingredients, you can change them out and make this recipe fit your palette. One rule though, this frozen treat should ALWAYS make you happy.
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No-Churn Blueberry Cheesecake Crumble Frozen Treat
Recipe by Terra Kelly
Prep: 20-25 minutes
Freeze: 3 hours or overnight
Makes: 4-6 servings
Ingredients:
2 cups heavy whipping cream
8 oz cream cheese, softened
½ cup erythritol (or favorite sugar)
¼ tsp xanthan gum (or cornstarch)
¼ tsp salt
2 cup fresh blueberries
½ cup chopped pecans (or favorite nut)
¼ cup toasted unsweetened coconut
½ tsp cinnamon
1/8 tsp nutmeg
Directions
For the toasted coconut: Preheat oven to 350 degrees Fahrenheit. Add Silpat or parchment paper to sheet pan and spread out coconut. Toast for 3-4 minutes or until golden brown. Let it completely cool.
In a medium bowl, add heavy whipping cream with a hand mixer and whip until soft peaks form (about 2-3 minutes).
In another medium bowl, add cream cheese, sugar, xanthan gum, and salt. Mix ingredients with a hand mixer until cream cheese is smooth. Add prepared whipped cream into the bowl and mix until ingredients are well incorporated (about 1-2 minutes, don’t over mix).
In cream cheese and whipped cream mixture, add blueberries, chopped pecans, toasted coconut, cinnamon, and nutmeg. Stir together ingredients, add to a freezer safe dish and place in the freezer. Stir ingredients while in the freezer about every 15 minutes for the first hour. Let it freeze for about 3 hours or overnight.
Note: The recipe is called frozen treat because it does not use an ice cream maker to churn the ingredients together. Once it’s completely frozen, it will be harder to scoop out. Pull the frozen treat out at least thirty minutes to one hour before you want to enjoy the dessert.
Author Note: I thought about mashing the blueberries after mixing everything together. Optional: you could first mash the blueberries with a potato masher and then add them to the whipped cream and cream cheese mixture.
