If you love ice cream, you are in for a treat! I played around with my recipe for my Super Creamy Blueberry Cheesecake Ice Cream to create one that had even more antioxidant-boosting benefits! If you feel like the taste of matcha is too subtle, feel free to add in more to suit your taste buds!
And, as always, I highly encourage adding a textural element like nuts, chocolate chips, or even crushed graham crackers!
Ingredients
-12 oz cream cheese (room temperature)
-120 grams sour cream
-1/2 cup sugar/granulate sugar substitute
-1/2 tsp salt
-1 tbsp matcha
-1 cup almond milk (or heavy cream)
-1/4 cup blueberry puree
Steps
- Place 12 oz of room temperature cream cheese (1 and a half blocks) in a stand mixer and beat until light and fluffy.
- Add in the sour cream, matcha, sugar, and salt, and mix together until well-combined.
- While the beater is running on the lowest speed, pour in the almond milk, incorporating it a little at a time. If you would like, you can also use heavy cream, but it will come out very rich!
- Turn up the speed a little and mix until no chunks remain. Make sure to scrape off the bottom with a spatula if needed.
- Place the stand mixer in the refrigerator (or pour into a glass bowl and place that in your refrigerator if you’re low on space!) and let sit for 1-2 hours to chill.
- Pour into the ice cream maker and churn according to the ice cream maker’s instructions. The batter will be very thick, so it won’t take long to set. When it looks like it’s only about 2 minutes away from being done, stream in the blueberry puree so you get those nice ribbons.
- Store in a freezer-safe container for up to a week. It may need to defrost on the counter for 10-15 minutes before consuming. Personally, I prefer this day-of, straight from the ice cream maker. It’s a hit at parties and outdoor barbeques!
Enjoy!
The No Nose Kitchen 
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