Blueberry Cheesecake Ice Cream Sundae


  • 2 cups sugar, divided use
  • 6 ounces cream cheese, softened
  • 1½ teaspoon vanilla extract, divided use
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
  • 2 cups whole milk
  • 2½ cups heavy cream, divided use
  • 2 cups blueberries
  • ½ cup sugar
  • ½ teaspoon balsamic vinegar
  • ¼ cup powdered sugar
  • Zest of 1 lime
  • ½ teaspoon vanilla extract
  • graham cracker crumble, recipe follows
  • blueberries for garnishing


Beat 1½ cups sugar with cream cheese until smooth and add 1 teaspoon vanilla, lemon juice and salt. Slowly whisk in milk and 1½ cups heavy cream and beat until smooth. Chill and freeze according to the ice cream maker’s instructions.

Combine blueberries, ½ cup remaining sugar and balsamic vinegar in a saucepan and cook over medium heat until thick, about 15 to 20 minutes to make compote; set aside. 

Whisk together remaining 1 cup heavy cream, powdered sugar, lime zest and remaining ½ teaspoon vanilla until soft peaks form. 

To assemble, place 3 scoops of cheesecake ice cream in the bottom of a small bowl or tall glass. Alternate with thin layers of graham crumble and blueberry compote. Finish with the lime whip cream and a few blueberries.

To make graham cracker crumble, combine 2 cups graham cracker crumbs with ½ cup sugar, 1 teaspoon salt and ¼ cup melted butter. Slack onto sheet pan in a 325 F oven for 10 minutes. Cool.

Recipe by Chef Beth Kellerhals 
Playa Provisions, Playa Del Ray, California