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.
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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!
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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
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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.
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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
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This is tremendous and easy. Made it when my in-laws came in town (I NEVER try new recipes on company but this one looked really hard to be bad) and they loved it. Making it again for a seafood boil this weekend!
I should clarify – making this as the dessert at a seafood boil 🙂
Do you by any chance know how long it stays good in the freezer after it is made? Can I leave it a couple weeks? This was so good I want to make it again, but I live alone and frankly this was a lot of delicious ice cream.
JK I missed the part of the recipe that says it lasts for months. Awesome!
Delicious! My kids ate it all in a couple of days!
This ice cream was amazing! I knew from the first bite I snuck before freezing it would be a winner. Personally, I didn’t cook down the blueberries enough so some of them were a little solid and frozen in the ice cream but that was definitely more of a personal failure. I would also recommend making sure you layer the Grahams more than I did which was 3 total layers. And definitely heed the advice to let it thaw a little before – so worth it!
this ice cream is so bomb!!! i made it for the fourth and everyone could not stop raving about it. i made a whole complex cream and berries cake too but honestly that
got ignored in favor of this ice cream. not mad about it though, it’s so good & so easy to make! it really tastes like blueberry cheesecake in the freakiest & most delightful way. plz make this
I meant to say creamiest not freakiest but honestly it was freaky how good this is
Is there a way this can be made in a non dairy version?
Yes there are non dairy cream cheeses and also whipped toppings out there that would help you make this dairy free!
I’m so excited to make this!! If I use strawberries, do I need to cut them in small pieces first? Thank you for the recipe!
Have made this 3 times. Family favorite. Best ice cream ever!!
I could have sworn I reviewed/commented but I don’t see it, so feel free to remove if this is a mistake 🙂
This was SO GOOD. I followed the recipe quite closely; I added more graham cracker crumbs because I love them and vanilla bean because I happened to have it. Would eat this every day if I could!
Shared with some loved ones who all raved about it as well.
Thank you!
Hi ! I was wondering if you can add butter to the graham cracker crumbs (like they do in a cheesecake crust)? Will the butter ruin the texture?
You surely can!