Blueberry Cardamom Cheesecake Ice Cream {National Ice Cream Month}

 [Welcome to Frozen Friday! In honor of National Ice Cream Month, I am sharing a new ice cream recipe each Friday morning. In case you missed them, be sure to check out the previous recipes, s’mores and mimosa!]
 
Is it just me, or is July flying by? I feel like May was only a few weeks ago and here it is with August right around the corner. Insane. At least until I take the weather into account. Montana has been met with somewhat of a heatwave this week, and I’m super grateful we don’t get much humidity along with it.
 

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

With hot weather comes extra cravings for cold treats, so hopefully you’re ready for a new flavor. The world is full of cheesecake ice creams, usually strawberry, and today we’ll had one more to the mix. I chose blueberry due to the abundance in my freezer, but you could definitely substitute blackberry, strawberry, raspberry, or whatever your favorite is.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

The ice cream itself is a mild cheesecake flavor made more interesting with the addition of cardamom. Although I actually really love the flavor of cardamom, it rarely occurs to me to use it outside of my Christmas krumkake-making sessions with my family. It’s a wonderful spice with a bit more intrigue than cinnamon, and is ready to up the ante in your baking adventures. A few years ago I discovered cardamom cream cheese frosting, and I’ve been a fan ever since.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

This is a pleasantly spiced and cream cheesy ice cream to add to your repertoire, and is excellent on its own. The blueberry sauce swirl not only adds wonderful flavor, but a gorgeous color as well. You can stir it in as much or as little as you like, depending on whether you prefer it streaky or entirely purple.

Although cheesecake ice cream often contains a Graham cracker crust component, I opted not to add one. Personally it adds a level of sweetness I am not looking for, and it alters the texture as well. If you’re missing it, however, you can certainly crumble your favorite Graham cracker crust into the ice cream, or use it as a topping.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

I’ve included recipes for both cardamom cheesecake ice cream and a blueberry sauce below. If you’re in a bind, you can substitute canned blueberry pie filling, but I promise this sauce is quite simple to make, just remember to allow for chilling time. You likely will not have any leftover sauce, so make an extra batch (with extra cornstarch! see note) if that saddens you. Not a fan of cardamom? Substitute cinnamon or nutmeg, or leave it out entirely. If you’re looking to pump up the cream cheese flavor, you can try adding extra cream cheese to the base, or you can add a tablespoon or two of dry Cheesecake-flavored instant pudding mix.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

This is a lovely recipe for these hot summer days, and I hope you enjoy it as much as I have!

Cardamom Cheesecake Ice Cream 

Makes ~6 cups

Ingredients

3/4 cup sugar
8 oz cream cheese, softened

2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute

1 tsp vanilla
1-2 tsp ground cardamom1

1-2 Tbsp dry Cheesecake-flavored instant pudding mix (optional)2

Directions

  1. Warm cream cheese in the microwave until easily stirred (if it isn’t already), about 30 seconds.
  2. Add all ingredients to a blender, and blend until mixture is smooth.
  3. (If you don’t have a blender, use a hand mixer. Alternatively, mix cream cheese and sugar first, then slowly whisk in liquids until completely combined and smooth. Whisk in vanilla and cardamom.)
  4. Cover bowl (or keep it lidded in the blender container) and store in the refrigerator until completely chilled, or overnight.
  5. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight. Or, follow Blueberry Cheesecake Ice Cream recipe below.
  6. Top with crushed Graham crackers or Graham cracker crust for extra flair and crunch.

Notes

1 I used 1.5 tsp, but I think I’ll use 2 next time because I like a pretty strong flavor. If you don’t like cardamom, you can leave it out or substitute cinnamon or nutmeg, adjusting quantities to your preference.

I did not add this, but if you want it super cream cheese tasting, this is the easiest way to pump up the flavor.

Blueberry Sauce3

Borrowed from My Baking Addiction
Makes about 2 cups

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup sugar
2 Tbsp lemon juice

1 Tbsp cornstarch
1 Tbsp cold water

1/2 tsp vanilla

Directions

  1. Combine blueberries, 1/2 cup water, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring often, until mixture comes to a low boil.
  2. Mix cornstarch and 1 Tbsp cold water until completely combined. Slowly stream into the blueberries, stirring constantly but gently, and simmer until mixture thickens, about 5 minutes.
  3. Remove from the heat and stir in vanilla and zest, mashing blueberries a little.
  4. Serve on your favorite French toast, pancakes, waffles, ice cream, or mix in to Blueberry Cheesecake Ice Cream (below).
  5. Store leftovers in the fridge and reheat slightly as necessary.

Notes

This is the same recipe I use for topping waffles and Overnight French Toast, but with less cornstarch for a thinner sauce, which keeps it smoother when frozen in the ice cream. If you want to make it as a topping, use 2 Tbsp cornstarch and 2 Tbsp cold water.

Blueberry Cheesecake Ice Cream

Ingredients

1 recipe cheesecake ice cream, chilled but not churned (or *just* churned)
1 recipe of thin blueberry sauce, chilled

Directions

  1. If you haven’t churned the ice cream already, place a freezer-safe bowl in the freezer.
  2. Freeze ice cream according to your ice cream maker’s directions.
  3. Remove bowl from freezer, and drizzle some blueberry sauce on the bottom.
  4. Gently spread about one cup of ice cream into the bowl, and top with another drizzle of blueberry sauce. Avoid stirring if you don’t want your ice cream to be completely blue/purple. Repeat with remaining ice cream and sauce. If desired, gently swirl with a table knife.
  5. Return bowl to freezer for about 3 hours, or until ice cream is firm.
  6. Serve solo or topped with extra sauce and crushed Graham crackers (or crust.)

Cardamom Carrot Cupcakes

Hello all you fine people, hope your October is going splendidly. I have finished two of three half marathons for the month (in Victoria, BC and Chattanooga, TN) and am currently spending the week in Iowa for work before heading to Oregon for my final race. Quite the trip seeing several friends and doing all the races, but I’m sure I’ll be glad to be home next week.

Cardamom Carrot Cupcakes {{Baking Bytes}}

In any case, I’ve gone back to my usual sugary treats and have a lovely cupcake recipe for you today. During the month of September I gave up foods with added sugar (which was awful and I’ll probably never do that again) and so the first weekend of October I went a little crazy with the baking and made pumpkin bread, these cupcakes, and a surprise bonus post for next week. (Spoiler: it involves pumpkin.) I used new mini loaf pans for the pumpkin bread and they worked fantastically. (These pans, if you’re curious.)

Cardamom Carrot Cupcakes {{Baking Bytes}}

I’d been wanting to make these cupcakes for awhile now, but carrot always feels like fall to me so I put it off all summer long. Although the original recipe is not spiced, I used spices from another Cupcake Project recipe I’d made several years ago. I’d enjoyed the latter recipe greatly but with the multitude of flavors going on it was just a bit overwhelming for me. When she posted her “spring” version earlier this year, it seemed much more my speed.

Cardamom Carrot Cupcakes {{Baking Bytes}}

A light carrot and honey flavor enhanced with a few fall spices makes for a wonderful and somewhat unique flavor. The texture of the cupcake is fantastic and they rose perfectly for me which is always a nice surprise. Also, I tried out these cupcake liners I bought at Costco earlier this year and they are AMAZING. They unwrap from the cupcake with absolutely zero sticking which I was extremely excited about. Cannot recommend them enough.

Cardamom Carrot Cupcakes {{Baking Bytes}}

In any case, if you’re looking for a fall treat that is maybe a little different from the norm, these are the cupcakes for you. I decided to pair them with the frosting from the original recipe because it is incredible and a totally different flavor from the usual maple and cinnamon of the season.

Cardamom Carrot Cupcakes {{Baking Bytes}}

I hope you enjoy the concoction or use the recipes to create your own. And also check back next week for a fun Halloween idea.

Cardamom Carrot Cupcakes

Adapted from Cupcake Project
Makes about 18 cupcakes

Ingredients

1 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp cardamom
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

1/2 cup honey
1/2 cup unsalted butter, room temp

2 eggs

1/4 cup lemon juice

1 cup finely chopped carrots
1/4 cup finely chopped crystallized ginger

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line 18 cupcake wells with paper liners and set aside.
  2. In a medium bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  3. Mix in honey and butter (yes, by hand) until completely combined.
  4. Stir in eggs one at a time, then add lemon juice.
  5. Fold in carrots and crystallized ginger.
  6. Fill each cupcake well with about 1/4 cup of batter, and bake 20 minutes. Tops should spring back when pressed gently.
  7. Let cool completely, then frost as desired.

Cardamom Cream Cheese Frosting

Borrowed from Cupcake Project
Frosts 14-20 cupcakes

Ingredients

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature

3 cups powdered sugar
2 tsp cardamom
1 tsp vanilla

Directions

  1. Using an electric mixer, beat cream cheese and butter until light and fluffy. This will take a couple of minutes.
  2. Gently stir in powdered sugar one cup at a time, adding more or less if you prefer a stiffer or looser frosting, respectively.
  3. Beat in cardamom and vanilla until completely combined and mixture is fluffy again, about 30 seconds.
  4. Spread or pipe onto cooled cupcakes and enjoy.