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I adore my ice cream maker so much y’all. It is the second most used appliance in my house behind my stand mixer during the summer. I can’t get enough of it. Seriously I recently made this Cookies and Cream Ice Cream and lost my mind! Today’s ice cream makers have truly come much farther than the ones of my big mama’s generation. No need to hand churn or add ice and salt at all. These babies do all the work.
However, I know so many people without an ice cream maker that I thought it was about time I shared a no churn recipe so you could enjoy some summer deliciousness as well. This recipe has so much amazing flavor that I am sure you will love. I used seasonal blueberries that are just perfect this time of year. I take them and boil them with some granulated sugar and lime juice to really break them down and release an amazing flavor and gorgeous color that is wonderful when swirled through this incredible Blueberry Ice Cream.
What does Blueberry Cheesecake Ice Cream taste like?
The cheesecake flavor is undeniable. With smooth cream cheese adding delicious tangy flavor, I coupled it with sweetened condensed milk (which is awesome in no churn ice cream) and lightened it with a whipped cream that gets folded into the mixture towards the end. It helps to add that creamy and soft texture. To complete our cheesecake twist, of course I added graham cracker crumbs. You will think you are eating frozen cheesecake. It is so delicious.
After trying this recipe, I am now a fan of no churn style ice creams.
Tip: Because this doesn’t have a custard base, it does freeze up super hard so make sure you take it out and let it soften a bit if it gets too hard. It will make it easier to scoop. I hope you enjoy this as much as I have.
How to Make Homemade Blueberry Ice Cream at Home
Here are some tips for making the best blueberry ice cream recipe right in your own home.
The first most important ingredient in this ice cream is the blueberries. You will find that blueberries are mostly in season all year round, which means blueberry ice cream during winter sounds pretty good! However the harvest for blueberries is during the spring starting around April and ending at the beginning of fall in September. Having incredible blueberries will make your ice cream flavor stand out with deliciousness and flavor.
For the blueberry mixture, I selected not to add too much sugar because I wanted to make sure I used quality blueberries so that flavor really shines through, and it does! Because the base of the recipe is also a cheesecake mixture, the tangy flavor of the cream cheese marries well with the tart yet sweet flavor of the blueberries. Make sure you select wonderful blueberries to make your ice cream shine!
How to Make Ice Cream Without An Ice Cream Maker – How to Make No Churn Ice Cream
This recipe is quite simple in that you don’t have to check on it and stir it occasionally while it freezes. It basically babysits itself which makes it even more convenient to make for your schedule.
The trick is in the pre-churning that you do in this recipe. By mixing the cream cheese in a stand mixer or with a hand mixer, you are mimicking the churning technique you would create by using an ice cream maker. You are doing the work ahead of time.
The additional folding of whipped cream into the ice cream mixture also lightens it and makes it smoother when it freezes. The texture is really lovely for not using a machine to create it. Once your initial work is done, you add it to the freezer for firming. That is all you need.
For storing your ice cream, I really love using these containers. You can use them all year and they don’t take up much space in your fridge. I also love giving ice cream away to family and friends so these work perfectly.
No Churn Blueberry Cheesecake Ice Cream
For the Blueberries:
- 2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 3 tablespoons lime juice
For the Ice Cream:
- 8 ounces cream cheese, room temperature 1 block
- 14 ounces sweetened condensed milk 1 can
- 1 tablespoon pure vanilla extract
- 2 cups heavy whipping cream whipped to stiff peaks
- ¾ cup graham cracker crumbs
For the Blueberries:
- Add blueberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
- Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little.
- Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.
For the Ice Cream:
- Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
- Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold blueberries into batter only folding 3-4 times just until the blueberries have distinctly swirled through batter (don’t over fold the blueberries because you will turn the entire ice cream mixture blue).
- To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5-7 hours then serve.