serves 9
difficulty Moderate
  • 8x8 inch square baking pan
  • stand mixer
author Cheri
write-up Write Up
forked from No-Churn Vanilla Ice Cream
200 g   200 g spreadable cream cheese (about 3/4 cup)  
  1. in a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth.
  2. slowly add condensed milk, creaming between each addition to avoid lumps.
  3. stir in vanilla extract and heavy cream.
  4. switch to the whisk attachment. beat on medium-high speed until stiff peaks form when beaters are lifted.
  5. spread half into an 8×8 inch, square baking dish.
  6. dollop with half of blueberry syrup. top with remaining cream mixture, spreading evenly. dollop with remaining blueberry syrup.
  7. using a knife, swirl the syrup into the cream mixture.
  8. cover with foil and freeze for 6 hours or until firm.
14 oz   14 oz sweetened condensed milk  
  2 tsp 2 tsp vanilla extract  
  2 cup 2 cup heavy (whipping) cream (cold)  
  3/4 cup 3/4 cup blueberry syrup