No Churn Blueberry Cheesecake Ice Cream

Add the blueberries, sugar and lemon juice to a saucepan and bring to a boil. Reduce the heat to medium and cook for a few minutes until the berries are soft enough to crush and the sauce begins to thicken. Allow to cool and then refrigerate for at least 1 hour.

Add the cream cheese and condensed milk to a large bowl and, using a stand or hand mixer, blend until smooth. Add the extract, salt and heavy cream and continue beating for about 5 minutes or until soft peaks form. Fold in the cheesecake pieces, if using.

Pour half the mixture into a freezer safe container with a tight fitting lid (I used one that holds 50 ounces and it was just right). Add the blueberry spread and top with the remaining ice cream base. Using a butter knife, gently swirl the mixture.

Cover and freeze for at least 6 hours. Allow to soften slightly before serving.