Blueberry Cheesecake Ice Cream Pie
With a rich, fruity swirl of blueberries throughout, this fabulous tasting Blueberry Cheesecake Ice Cream Pie is the perfect Summer dessert. Best still, there is no need for an ice cream maker.
Gluten Free · Dairy Free · Vegan
Makes 1 x 22cm round · Serves 12-14
Ingredients
Base
200g Seriously Great Granola
100g rapadura sugar
¼ teaspoon cinnamon
40g coconut oil, melted
Syrup
240g frozen blueberries
40g caster sugar
120mls water
Filling
250g cream cheese*, softened
½ teaspoon finely grated lemon zest
400g vanilla ice cream*, divided and softened slightly
120g fresh blueberries
Blueberry Coulis
240g blueberries (incl pulp from syrup)
40mls lemon juice
60mls maple syrup
1 teaspoon vanilla extract
120mls water
2 teaspoons chia seeds
Method
Line a 22cm springform pan with foil, bringing it up the side.
In a saucepan over high heat mix the frozen blueberries, sugar and water. Bring to the boil for 5 minutes until a syrup has formed. Take off the heat and drain the syrup from the pulp. 40mls / two tablespoons of syrup is needed for the filling. There shouldn’t be much left so if there is, return to the heat to reduce to 40mls. Cool to room temperature. Set aside the blueberry pulp for the Coulis.
Weigh the blueberry pulp and add frozen blueberries to make it 240g.
Place the combined blueberries, lemon juice, maple syrup, vanilla and water in a blender and blitz until smooth. Add the chia seeds and blitz again. Cover and let this set in the fridge while making the base and filling.
Place the Seriously Great Granola, sugar and cinnamon in a food processor and blitz until the mix is crumbly. Add the melted coconut oil and combine. It should have the texture of moist biscuit crumbs. Tip into the prepared springform pan and press down to create a solid even base. Keep in the fridge until the filling is finished.
Place the cream cheese and lemon zest in the bowl of a stand mixer and beat until very soft and smooth. It may be necessary to scrape the mix from the sides a few times until there are no lumps. Divide the ice cream in half and add one half to the cream cheese with 40mls blueberry syrup. Beat until it is a creamy consistency, making sure the bowl and beaters are well scraped during the process because the cream cheese can stick to the bottom of the bowl and when the filling is tipped out it won’t be mixed in. Add the other half of ice cream and beat on low until combined and thick.
Pour the filling onto the base. Carefully add the fresh blueberries so some sink in and others can be seen. Swirl through half a cup of Blueberry Coulis. Cover and place in the freezer until firm.
When ready to serve, remove the side of the tin and cut into portions. Let sit for ten minutes to soften slightly, then drizzle Blueberry Coulis over. Keeps covered in the freezer for a few weeks and the Coulis in the fridge for up to two weeks.
*Use Dairy Free and Vegan options if desired.