In case you haven’t heard, it’s blueberry season! Located in Chilliwack, in the farm lands of Rosedale, you’ll find Klaassen Farms, an 87-acre blueberry farm run by a local family. With five delicious varieties, they offer U-pick, self-guided farm tours, muffins, ice cream and frozen blueberries at their farm store. Want to learn more about the family? Check out our blog about Klaassen Farms and their staff!

Ever thought of making ice cream at home? This recipe from @selfmademama_ uses farm fresh Chilliwack blueberries that make this ice cream to die for. Klaassen Farms has recipes available on their blog and this one is a must try.

Blueberry Cheesecake Ice Cream (No-Churn)

Ingredients

• 2 Cups of fresh Chilliwack blueberries

• 3 tablespoons granulated sugar

• 8 ounces cream cheese, room temperature 1 block

• 14 ounces sweetened condensed milk 1 can

• 1 tablespoon pure vanilla extract

• 2 cups heavy whipping cream whipped to stiff peaks

• 1 premade graham cracker crust, broken into rough crumbs

Directions For The Blueberries:

1. Add blueberries, and sugar to a pot and bring to a boil over medium high heat. 

2. Continue to boil for additional 5 – 7 minutes until juices have released, berries have softened and sauce has thickened a little.

3. Remove berries from heat and allow them to cool then place in refrigerator for 1 hour (or until completely cooled).

Directions For The Ice Cream:

1. Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.

2. Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.

3. Turn off mixer and fold whipped cream into cream cheese mixture using a spatula

4. Once whipped cream is folded in, carefully fold blueberries into batter only folding 3 – 4 times just until the blueberries have distinctly swirled through batter (don’t over fold the blueberries because you will turn the entire ice cream mixture blue)

5. To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5 – 7 hours then serve.

Don’t forget to tag @thefraservalley or hashtag #thefraservalley to show us how you enjoyed the Blueberry Cheesecake Ice Cream (No-Churn) recipe and any other recipes using local ingredients!