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Creamy Roasted Blueberry Cheesecake Ice Cream Sandwiches

creamy roasted blueberry cheesecake ice cream sandwiches - featured image
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Velvety roasted blueberries nestled in creamy cheesecake ice cream, sandwiched between soft, lightly spiced cookies for a perfect summer treat.

Ingredients

Scale
  • 2 cups fresh blueberries (about 300g), ripe and firm
  • 2 tablespoons granulated sugar (for roasting blueberries)
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1 cup heavy cream (240ml)
  • 1/2 cup whole milk (120ml)
  • 3/4 cup granulated sugar (150g) for ice cream base
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (for ice cream base)
  • 1 1/2 cups all-purpose flour (190g), spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt (for cookies)
  • 1/2 cup unsalted butter (115g), softened
  • 3/4 cup granulated sugar (150g) for cookies
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (for cookies)

Instructions

  1. Preheat oven to 375°F (190°C). Toss blueberries with sugar, lemon zest, and lemon juice until evenly coated. Spread on parchment-lined baking sheet in a single layer. Roast for 20 minutes, stirring halfway through, until shiny and syrupy. Cool completely.
  2. In a large bowl, beat softened cream cheese with sugar and salt until smooth, about 3 minutes. Slowly add milk and vanilla extract, mixing until combined.
  3. Whip heavy cream in a separate bowl until soft peaks form. Gently fold whipped cream into cream cheese mixture. Chill for 30 minutes in fridge.
  4. Pour chilled base into ice cream maker and churn for 20-25 minutes. During last 5 minutes, fold in cooled roasted blueberries, keeping some whole.
  5. Transfer churned ice cream to freezer-safe container. Cover and freeze at least 4 hours or overnight.
  6. Preheat oven to 350°F (175°C). In a medium bowl, whisk flour, baking powder, cinnamon, and salt.
  7. In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in egg and vanilla extract.
  8. Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
  9. Scoop dough into tablespoon-sized balls, place 2 inches apart on parchment-lined baking sheet. Flatten slightly.
  10. Bake 10-12 minutes until edges are golden and centers set but soft. Cool completely on wire rack.
  11. Once ice cream is firm, scoop about 2 oz (60g) onto bottom side of half the cookies. Top with remaining cookies, pressing gently to spread ice cream to edges.
  12. Wrap sandwiches individually in parchment or plastic wrap. Freeze for 30 minutes to set shape.

Notes

If ice cream is too hard, let sit at room temperature for 5 minutes before scooping. Do not overbake cookies to keep them soft but sturdy. Roasting blueberries intensifies flavor and softens skins. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut-based cream cheese and coconut milk.

Nutrition

Keywords: blueberry, cheesecake, ice cream sandwich, roasted blueberries, dessert, summer treat, creamy, soft cookies

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