Blueberry Cheesecake Ice Cream Recipe

Introduction

This Blueberry Cheesecake Ice Cream is a creamy, dreamy treat that combines the richness of cheesecake with the fresh burst of blueberries. It’s a no-churn recipe that’s perfect for summer cravings or any time you want a homemade frozen dessert without the fuss.

Ingredients

• 2 cups heavy whipping cream
• 1 tablespoon vanilla bean paste
• 1 (14oz) can sweetened condensed milk
• 1 (8oz) brick-style cream cheese, softened to room temperature
• 1 1/2 cups fresh blueberries
• 3 tablespoons granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon cornstarch plus 1 tablespoon water (slurry)
• 2-3 sleeves of graham crackers, crushed

Instructions

1. Step 1: In a stand mixer fitted with the whisk attachment or using a handheld electric mixer, whisk heavy cream and vanilla bean paste together until stiff peaks form, about 6-8 minutes. The cream should be thick and whipped.
2. Step 2: In a separate large bowl, add softened cream cheese. Using a rubber spatula, mix until any lumps disappear. Add in the sweetened condensed milk and stir until smooth and combined.
3. Step 3: Gently fold the whipped cream into the cream cheese mixture until fully combined, maintaining the airy texture.
4. Step 4: Transfer the mixture into a loaf pan and place it in the freezer to firm up slightly.
5. Step 5: In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and the cornstarch slurry. Bring to a light boil over medium heat, about 5 minutes, allowing some berries to burst while others stay whole. Remove from heat and cool the sauce in the fridge.
6. Step 6: Spoon blueberry sauce over the semi-firm ice cream. Use a knife to gently swirl the sauce throughout without over-mixing, aiming for visible swirls and dollops. Sprinkle crushed graham crackers on top if desired.
7. Step 7: Cover the ice cream with plastic wrap and return to the freezer overnight, 8-10 hours, until fully set.
8. Step 8: Let the ice cream soften for a few minutes before scooping. Serve in waffle bowls, sugar cones, or on its own for a refreshing dessert.

Tips & Variations

• For extra texture, gently fold in some fresh blueberries into the ice cream base before freezing.
• Swap graham crackers for crushed digestive biscuits or add a swirl of raspberry sauce for a different berry flavor.
• Make sure cream cheese is fully softened to avoid lumps in the ice cream mixture.
• If you don’t have vanilla bean paste, vanilla extract works as a substitute.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. To soften before serving, let it sit at room temperature for 5-10 minutes. Avoid refreezing melted ice cream to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes! This recipe is designed as a no-churn ice cream, so you don’t need an ice cream maker. Whipping the cream and folding it into the cream cheese mixture creates a creamy texture without churning.

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used, but fresh berries offer a better texture and flavor in the sauce. If using frozen, thaw and drain excess liquid before cooking to prevent the sauce from becoming too watery.

Blueberry Cheesecake Ice Cream Recipe

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★★★★★

4.5 from 85 reviews

• Author: Aiden
• Total Time: 10 hours 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Blueberry Cheesecake Ice Cream is a creamy, dreamy frozen dessert combining the lusciousness of cream cheese and sweetened condensed milk with fresh blueberry swirls and a hint of lemon. Whipped heavy cream gives it a light and fluffy texture, while the homemade blueberry sauce and crushed graham crackers add delightful bursts of flavor and crunch. Perfect for summer treats or any time you crave a rich and fruity ice cream.

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Ingredients

Scale 1x2x3x

Ice Cream Base

• 2 cups heavy whipping cream
• 1 tablespoon vanilla bean paste
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) brick-style cream cheese, softened to room temperature

Blueberry Sauce

• 1 1/2 cups fresh blueberries
• 3 tablespoons granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon cornstarch plus 1 tablespoon water (as slurry)

Toppings

• 2–3 sleeves of graham crackers, crushed (optional)

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Instructions

1. Whip the Cream: In a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, whisk the heavy cream and vanilla bean paste together until stiff peaks form, about 6 to 8 minutes. The heavy cream should be thick and fluffy.
2. Prepare Cream Cheese Mixture: In a separate large bowl, add the softened cream cheese. Use a rubber spatula to mix until smooth and free of lumps. Add the sweetened condensed milk and stir thoroughly until combined.
3. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula, mixing just until combined to maintain the airy texture.
4. Freeze Ice Cream Base: Transfer the combined mixture into a loaf pan and place it into the freezer to set until semi-firm, approximately 1 to 2 hours.
5. Make Blueberry Sauce: In a small saucepan, combine the fresh blueberries, sugar, lemon juice, lemon zest, and cornstarch slurry. Heat the mixture over medium heat until it comes to a gentle boil, about 5 minutes. Some blueberries will burst while others hold shape. Turn off the heat and pour the sauce into a small jar. Let it cool in the refrigerator.
6. Swirl Blueberry Sauce: Remove the semi-firm ice cream base from the freezer. Spoon dollops of the cooled blueberry sauce over the top. Using a knife, gently swirl the sauce into the ice cream creating rough swirls; avoid over-mixing to keep pretty blue streaks.
7. Add Toppings and Freeze Overnight: Sprinkle crushed graham crackers over the top if desired. Cover the pan tightly with plastic wrap and return it to the freezer. Freeze overnight or for 8 to 10 hours until firm.
8. Serve: Before serving, let the ice cream thaw for a few minutes to soften slightly. Serve in waffle bowls, sugar cones, or as desired.

Notes

• Be careful not to over-swirl the blueberry sauce into the ice cream to maintain the visual appeal with beautiful blue swirls.
• If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
• Softening the cream cheese to room temperature is key to avoiding lumps in the mixture.
• You can substitute fresh blueberries with frozen if fresh are unavailable; thaw before cooking the sauce.
• For a firmer ice cream faster, spread the mixture thinner in the loaf pan.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: American

Keywords: Blueberry cheesecake ice cream, homemade ice cream, no churn ice cream, blueberry sauce, summer desserts, creamy ice cream, graham cracker topping