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.
Made with less than 10 ingredients, this no-churn recipe is an absolute no-brainer! It’s time to ditch the store-bought carton and whip up this Summer’s go-to treat.
Here’s how we make it happen:
- Blueberries– on their own, blueberries are bursts of fruity, slightly acidic juice. When cooked in sugar and lime juice, blueberries form a tangy syrup that swirls through our ice cream.
- Granulated Sugar– to ensure that the blueberries get their spot in the limelight, I chose to use a minimal amount of sugar. Just enough to sweeten the berries but not enough to give you a toothache.
- Lime Juice– citrus layers in a tart, fresh flavor that makes the berries pop.
- Cream Cheese– not only does smooth, tangy cream cheese help the texture of our ice cream but it also creates an undeniable cheesecake flavor.
- Condensed Milk– when coupled with the cream cheese, we achieve a creamy consistency while adding a pleasant caramel-like sweetness.
- Vanilla Extract– you can’t get a perfect vanilla base without a healthy dose of floral, earthy vanilla extract.
- Heavy Whipping Cream– whipped cream lightens the mixture and creates a softer result.
- Graham Cracker Crumbs– to complete our cheesecake twist, I added buttery graham cracker crumbs. Seriously, you’ll swear you’re eating frozen cheesecake.TIP: Because this homemade ice cream recipe requires such few ingredients, it’s crucial that you use exactly what’s listed in the recipe. Don’t attempt to substitute with low-fat or low-sugar variations. Trust me, the result won’t be as creamy or flavorful.
Tips and Tricks
As far homemade ice cream goes, this recipe is super simple! With few steps and even fewer ingredients, you’re guaranteed a divine scoop full of yummy mix-ins. But, as not to waste precious cream and sugar, let’s be sure to do this right.
Keep these tips in mind when making your masterpiece:
Pick the Right Blueberries
Through the months of April through September, blueberries are in season and at their very best. Summer berries are juicier, sweeter and perfect for warm weather delicacies. When buying, look for firm, dry, smooth-skinned berries with a deep purple-blue to blue-black coloration.
Churn Baby, Churn!
The trick to rich, smooth no-churn ice cream is the pre-churning that is done in the stand mixer. By whipping the cream cheese and condensed milk we mimic the churning technique that occurs with an ice cream maker.
Don’t rush the process! After whipping the cream cheese until light and airy, slowly add in the succeeding ingredients until combined.
Fold in Cream Gently
Don’t add the whipped cream into the mixer! You’ll over whip the cream and make a soupy mess. Instead, use a rubber spatula to very carefully fold in the whipped cream. This will incorporate air and help to soften the end result.
Briefly Thaw Before Eating
Because this recipe doesn’t have a custard base, it freezes up a bit harder than most other ice creams. Instead of scooping straight out of the freezer, allow the ice cream to sit out for at least 10 minutes. I know, I know, easier said than done. But, trust me, you’ll be glad you did!
How to Make Blueberry Cheesecake Ice Cream Without An Ice Cream Maker
This no churn blueberry cheesecake ice cream 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.
Not a fan of blueberries? Want to make this recipe your own? I got you! Take advantage of Summer’s best fresh fruit and create something original. Raspberries, strawberries, blackberries and pitted cherries are all viable options. Adding in chocolate chunks or nuts could also be delightful additions as well.
TIP: Try before you buy! When choosing/buying your fruit, sample the berry to test freshness and taste. We’re looking for plump, aromatic and sweet berries people!
How to Store No-Churn Ice Cream
If you’re someone who enjoys homemade ice cream as much as I do, I’d suggest investing in a high-quality container that can be used year round. This container is a favorite of mine; it’s inexpensive and doesn’t take up much freezer space.
Looking to share your frozen fare? Spread the love with family and friends by using biodegradable containers. Be careful though, folks always come back for more!
TIP: This homemade ice cream will last for months in the freezer. Just be sure to keep the container tightly sealed to prevent freezer burn.
More Grandbaby Cakes Ice Creams
If you haven’t already invested in an ice-cream maker, I would highly recommend it. There’s nothing like luscious, milky ice cream straight out of this bad boy. Either way, do yourself a favor this Summer and churn out a few of my BEST chilled creations:
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.