These blueberry cheesecake no-churn ice cream sandwiches are the perfect summer treat. Creamy and smooth no-churn ice cream with a burst of blueberry flavor sandwiched between two graham cracker crusts, these treats are sure to be a hit at any gathering or as a special dessert for a hot day.
Ingredients
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 8 oz cream cheese, softened
- 1 cup fresh or frozen blueberries
- 1/2 cup sugar
- 1 tsp vanilla extract
- Graham crackers
Directions
- In a blender, blend the blueberries and sugar until smooth. Set aside.
- In a large bowl, beat the heavy cream until stiff peaks form.
- In another bowl, beat the cream cheese until smooth.
- Fold in the sweetened condensed milk, vanilla extract, and blueberry mixture into the whipped cream until well mixed.
- Pour the mixture into a freezer-safe container and freeze for at least 4 hours or overnight.
- To assemble the sandwiches, scoop the ice cream onto a graham cracker crust and top with another graham cracker. Repeat for all sandwiches.
- Wrap each sandwich individually in plastic wrap and freeze until ready to serve.
- Enjoy these delicious blueberry cheesecake ice cream sandwiches!
