Y’all I love me an old fashioned custard ice cream like nobody’s business but sometimes we just ain’t got time to chill the bowl, babysit the custard and churn right? That’s why I absolutely love this blueberry cheesecake ice cream recipe which is no churn. I get that base super smooth and rich by adding in some cream cheese but then I fold in a delish thickened blueberry syrup. It’s not only super addictive but absolutely gorgeous.
This post may contain affiliate links. Read our disclosure policy.
Recipe Tutorial
How to Make Blueberry Cheesecake Ice Cream
- For the blueberries, add those, 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.
Blueberry Cheesecake Ice Cream Recipe
Sensational No-Churn Blueberry Cheesecake Ice Cream: A delicious treat to enjoy this summer without an ice cream maker!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 16 servings
Ingredients
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
Instructions
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.
Video
Notes
How to Store
Grab a good biodegradable container. You can store in the freezer for about 2 months before it starts not tasting as great and gettin freezer burn.Nutrition
Calories: 269kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 114mg | Potassium: 158mg | Sugar: 19g | Vitamin A: 705IU | Vitamin C: 3.5mg | Calcium: 108mg | Iron: 0.3mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Pick the Right Blueberries: When buying, look for firm, dry, smooth-skinned berries with a deep purple-blue to blue-black coloration.
- Churn Right: Don’t rush the whipping process! After whipping the cream cheese until light and airy, slowly add in the other ingredients until combined so you add some air to the mix.
- Fold 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.
- Briefly Thaw Before Serving it Up: 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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
More Ice Cream Recipes
- Strawberry Ice Cream
- Homemade Vanilla Ice Cream
- Cookie Butter Ice Cream
- Coffee Ice Cream
- Corn Ice Cream
- Cookies and Cream Ice Cream
pinterest 
facebook 
twitter 
email
Summer perfection! Only thing we changed was more layers of graham cracker just cuz of personal preference. Super easy and would recommend to anyone!
I made this recipe yesterday and it’s almost gone! We use to live in New Orleans and LOVED the Creole Cream Cheese ice cream we could find in stores. This is SUCH a perfect replacement and tastes exactly like it. So easy, few ingredients and delicious! Thank you!!!
Would this work with frozen blueberries??
Yes indeed!
What type of freezer container do you recommend for optimal storage (not that it’ll last long) and can peaches work with this recipe?
These are great and I buy a ton of them: https://www.amazon.com/Ice-Cream-Containers-Set-Storage/dp/B085GD73Q5/ref=sr_1_7?dchild=1&keywords=ice+cream+container&qid=1591811337&sr=8-7
Also you can definitely experiment with other fruit but I have mostly used just berries since they are an easy swap.
This sounds amazing. If you don’t mind using an ice cream maker to churn it, do you think the texture will turn out even better? Or it’s not needed at all?
Thank you
Not really needed honestly. The texture is really wonderful on its own but totally up to you. You might love it so much that you try it both ways!
This looks amazing! Can’t wait for the blueberries to come in!!
Could you make this with strawberries?
Absolutely you can. Most berries work well with this.
i’ve been on a no-churn ice-cream kick lately and this is next! thanks for this wonderful-looking recipe. i think my family will LOVE it.
God blessed the broken road that lead me straight to this recipe! 😛 but seriously. I’m here because a white food blogger promoted and I don’t know if I would have found you otherwise but I’m so glad I did. This is delicious and pretty easy! I used strawberries instead but did everything else the same. My husband keeps saying it’s better then bluebell. Lol I’m excited to try more of your recipes!
This blueberry cheesecake no churn ice cream is an absolute DREAM. I couldn’t resist taste testing (for quality control purposes, of course) as I was layering it for freezing. That was a mistake, because it was SO GOOD…. I couldn’t wait for it to freeze properly. My husband and son were just as bad. About the best we could do was let it alone for a few hours. We thoroughly enjoyed our not-quite-frozen-but-very-cold-soupy-no churn-blueberry-cheesecake-ice cream. Next time I will cleverly hide it behind some frozen chicken!