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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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