A recipe for creamy, indulgent roasted blueberry cheesecake ice cream both churn and no-churn. Plus, a bonus recipe for graham cracker waffle cones because, why not?
This recipe is a desire to find that piece of myself lost to childhood. It’s a search for the blueberry cheesecake ice cream I remember eating from the canteen at camp. Overly indulgent and still refreshing, the creaminess offset by pungent blueberries. Once we had the ice cream in progress, the graham cracker waffle cones seemed like the obvious way to enjoy it. Bringing together the old and the new into something altogether different yet similar.