A few months ago I got an intense craving for cheesecake. I don’t know why – it’s not as if I have ever been a big cheesecake fan. I knew I could make the cheesecake itself sugar & gluten-free without a hitch but the crust eluded me. Quite honestly, I wasn’t in the mood to make 5 or 10 different versions of graham crackers so that I could make the perfect cheesecake crust. It’s on my list of to-do’s. I just haven’t gotten to it yet.
My compromise…this blueberry cheesecake ice cream. 3 versions later, I got it just right. The process of messing up ice cream is so much more fun than pulling a heavy, deflated cake or hard, gritty cookies out of the oven. I’ve said it before – there’s never a bad batch of homemade ice cream even if there’s room for improvement.
My husband was watching Willy Wonka and the Chocolate Factory this weekend while I was working in the kitchen. Do you remember the scene where Wonka sends chocolate bars through his WonkaVision? If I could, I would send you this blueberry cheesecake ice cream over the internet because it’s just that good.
Make sure to check out other gluten-free recipes at The W.H.O.L.E. Gang’s Friday Foodie Fix.