Blueberry Cheesecake Ice Cream Recipe

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.

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!

4.57 from 69 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

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

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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.

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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