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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I recently started making ice cream due to sheltering in place at home in California. More time at home just means more chances to make sweet treats! This blueberry cheesecake ice cream was a BIG hit! I gave some to a good friend. I gave some to my coworker for her birthday. They loved it. I can’t wait to try your other recipes! Would love to see more ice cream ones. <3 Thank you for sharing!
Oh, lawdy- sounds like the most delicious blueberry cheesecake in a perfect form. I will def make this soon!
Yum yum yum! Boyfriend was skeptical about it because he’s not a blueberry fan but he loooved it. When I told him I was going to share with others, he gave me “no way, it’s all mine” look lol
Can frozen berries be used?
Yes they can be!
Looks very good. I have not tried it so honestly cannot rate it but based on the recipe, it looks like a winner.
My family love it!! I think we will be buying less ice cream from the store!! Going to try it with strawberries next!!
This recipe was so easy to make yet so impressive when serving. My friends swore I had bought this from an ice cream shop.
There’s a reason this ice cream has so many positive reviews: it’s delicious! Even when it’s only been in the freezer for a couple hours so it’s not terribly frozen, but you can’t wait to try it! And, for the life of me, I could NOT find graham crackers in my town. I went to three different stores, and the only graham crackers available were $6 a box. Heck no! So I subbed ginger snap crumbs, and it’s still delicious !
Wow, Coby!! I simply MUST try that!! We LOVE ginger snaps!!
Can yiu use cool whip instead of heavy cream?
Yes you can for sure.
Could you please explain how to best whip the cream? It completely curdled on me and I wound up having to throw the entire recipe in the trash.
Was your whipping cream cold? Did you overwhip it which is totally possible. When that happens the butter starts to separate.
“Who’s the genius who created this recipe?” is the first comment that came out after we ate this ice cream. It was so much fun to make, it just really looked beautiful the whole way through and it tastes perfect. The crunch of the cake bits, the sourness of the blueberries, the sweetness of the ice cream… it’s a super easy recipe to make and at the same time so so good.