It’s National Blueberry Cheesecake Day, and here’s a twist: Blueberry Cheesecake ice cream pops made with goat cheese, a.k.a. chèvre.
Bright berries, a hint of lemon and vanilla, creamy goat cheese, and a crumble of graham crackers make these ice cream pops a tasty treat for young and old alike. You can swap the blueberries for any berry you like.
This recipe was sent to us by Vermont Creamery, created by Alanna Taylor-Tobin, a pastry chef, food photographer, videographer, and award-winning cookbook author.
For many more delicious recipes, check out her blog, The Bojon Gourmet.
> The history of cheesecake.
You’ll need ice pop molds for the recipe. Note that we said ice pop, not Popsicle. Popsicle® is a trademark for a specific type of ice pop.
Popsicle® is a trademarked name owned by Unilever’s Good Humor Division (here’s the history of the Popsicle and the Creamsicle®).
Everything else should be called by the generic term, “ice pop” (with no dairy component) or “ice cream pop” (with dairy).
1. COMBINE the blueberries, lemon zest, lemon juice, sugar, and water in a medium saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the juices are reduced by half and bubbling thickly, 5-10 more minutes. Let cool to room temperature, then purée smooth. You should have about 1 scant cup.
2. COMBINE the goat cheese, cream cheese, milk, vanilla, lemon zest, juice, and sugar in the pitcher of a blender, and purée smooth.
3. DIVIDE the blueberry purée among 10 (3-ounce) ice pop molds. Gently pour the cheesecake layer over the blueberry layer, leaving a scant half-inch of space at the top. Use a chopstick to swirl the layers together slightly.
4. CRUMBLE the graham crackers on top of the cheesecake layer and press the crumbles into the mixture so they stay put when frozen. Place the ice pop sticks in the molds and freeze until solid, for several hours or overnight.
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