Golden Girl Granola® has 7 fresh and healthy flavors with all natural ingredients, from Chocolate Decadence to Forest Maple to Home Sweet Honey. I chose Bluesberry for this challenge, because it instantly made me think of summer and sweets.
I knew I wanted to make ice cream. I could imagine my kids walking along the beach boardwalk with huge waffle cones piled high with luscious blueberry cheesecake ice cream that was dripping down to their elbows. (Heck, I wanted to be the kid with the drippy ice cream cone.) I needed to recreate those flavors right away.
But come on, do we all have waffle irons and ice cream makers at home? Probably not. I have an ice cream maker, but half the time I forget to chill my ice cream barrel and then I have to wait even longer to eat my ice cream. And I was not going to go out and buy a waffle maker. But I just could not get the idea of those drippy ice cream cones out of my head.
So I thought of how I was going to recreate these flavors AND show off the sweet natural ingredients of Golden Girl Granola’s® Bluesberry Granola. The Bluesberry flavor features sweet maple oats with crunchy almonds, flakes of natural coconut and of course blueberries!
I decided to make oatmeal lace cookies, using the granola, as my “waffle cone” to add the sweet crunch to my ice cream. These cookies can be made into rounds and use as ice cream sandwich bases or pretty cookie garnish.
But if you are feeling hungry and don’t have any patience for making individual cookies, you can spread it out thinly onto the pan and bake it, and then crumble it into a brittle crunch topping. I made them both ways.
For the ice cream, I started with chunks of fresh cheesecake pieces with granola “crust” swirled in. Then those chunks of cheesecake were folded into the cheesecake ice cream, to make it doubly delicious! Finished off with twirls of blueberry pie filling, this Blueberry Double Cheesecake Ice Cream is the peak of rich creamy perfection. And you can definitely pick up on the little bits of granola throughout.
This dessert is a three step process, but it is totally simple and worth the wait. Serve it up to your party guests for a fancy treat or for a fun Sunday dinner delight.
I love the simplicity of this recipe. And you can definitely get the kids to help!
Thank you Golden Girl Granola® for the opportunity to showcase your sweet granola once again!
Last year’s challenge was a main dish entrée, in which I created Chorizo Meatballs with Sweet Mole Sauce. I believe the uniqueness and flavors are what helped me earn Second Place for that recipe! Check it out!
And here’s what you’ve been waiting for…!
No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies
Prep Time: 6 minutes
Cook Time: 45 minutes
Total Time: 6 hours, 45 minutes
Number of servings: 16
Per Serving 585 calories
Fat 40 g
Carbs 54 g
Protein 6 g
A creamy double cheesecake ice cream with no churning required with swirls of blueberry pie and crunchy granola brittle cookies, this dessert will remind you of a summery boardwalk ice cream cone. Most of the time includes chilling and baking. Total hands on time is about 45 minutes. Make this a day in advance for entertaining.
- 8 oz. Neufchatel cream cheese
- 4 Tb unsalted butter
- 1 tsp vanilla bean paste or vanilla
- 1 cup powdered sugar
- 1/3 cup Golden Girl Granola® Bluesberry Granola (see notes)
- 1 1/3 cups unsalted butter
- 1/4 cup corn syrup
- 1 cup lightly packed brown sugar
- 1 Tb milk
- 1 tsp vanilla
- 1 2/3 cups Golden Girl Granola® Bluesberry Granola (see notes)
- 2 Tb flour
- 1/2 tsp salt
- 1/4 cup chopped toasted almonds (optional-see notes)
- 2 cups heavy whipping cream
- 1 - 3.4 oz package cheesecake pudding mix
- 1 - 14 oz. can sweetened condensed milk
- 1 tsp vanilla
- 1 cup blueberry pie filling from a can
For the Cheesecake Bits
For the Granola Lace Cookies
For the Blueberry Double Cheesecake Ice Cream (one recipe cheesecake bits, plus below)
- Make the Cheesecake Bits: Prepare a 2 qt 8x8" baking dish by lining it with foil and spraying with nonstick cooking spray. Set aside.
- In a stand mixer or with a handheld mixer, beat the cream cheese 2 Tb at a time until smooth. Beat in the butter and mix until combined well.
- Beat in the vanilla bean paste or vanilla and mix well. Add the powdered sugar a little at a time and mix until fully incorporated, scraping down the sides of the bowl.
- Finally beat in the granola until it breaks down a little. Spread the mixture into the prepared pan. Cover with plastic wrap and freeze for two hours.
- Prepare the Granola Lace Cookies: Line baking sheets with parchment paper, silicone baking mats, or foil. Place the oven rack at the one-third height in the oven. Preheat oven to 375F.
- In a heavy bottom saucepan, heat the butter over medium heat. Bring it to a slow boil and reduce heat, cooking and stirring until the butter begins to brown, about 3-4 minutes.
- Remove from heat. Stir in the corn syrup and brown sugar and mix well. The butter sugar mixture should resemble a smooth caramel.
- Gently stir in the granola, flour, salt and vanilla. Mix until combined. Then fold in the optional almonds. (If not using almonds, add 2 Tb extra of granola.)
- Spoon the batter onto the prepared cookie sheets ONE TEASPOON at a time, spaced 3" apart. The cookies will spread a lot. Bake for 5 minutes and remove. If cookies are stuck together, they can be separated while warm with the side of a fork. Cool on baking sheets for 5 minutes before transferring mat to a cooling rack. When completely cooled, carefully remove from mats by peeling the cookie off and transfer to a plate, stacking carefully. If cooled completely, they should not stick to each other. Be sure not to overbake, or they will crumble to easily.
- Alternately, you can make a granola brittle. Spoon a thin layer onto prepared baking sheet and bake for 8 minutes. Cool for 10 minutes and then transfer to cooling rack. When completely cooled, break into pieces for a topping.
- Repeat the process for remaining batter, cooling one batch while baking another.
- Make the No Churn Blueberry Double Cheesecake Ice Cream: Remove the Cheesecake Bits from the freezer to thaw slightly.
- In a stand mixer, whip the heavy cream until stiff peaks form.
- While the cream is whipping, combine the sweetened condensed milk, pudding mix and vanilla in a small bowl. Mix thoroughly until pudding mix is mostly dissolved into condensed milk.
- Gently fold the condensed milk mixture into the whipped cream.
- Cut the Cheesecake Bits into 1/2" squares, by lifting the foil out of the pan and cutting straight down with a sharp knife. Gently fold into ice cream mixture. Spread the ice cream mixture into the same 2 qt 8x8" baking pan from the cheesecake bits. You do not need to line the pan.
- Spoon the blueberry pie filling onto the ice cream mixture and fold in gently to create blueberry swirls. Cover tightly and freeze for four hours, or until firm.
- Scoop the ice cream onto granola lace cookie rounds, or scoop into a bowl and crumble granola brittle over the top. Enjoy!
*This post was sponsored by Golden Girl Granola®. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.