Name: Blueberry Cheesecake Ice Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 10 h 30 min
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 1 tablespoon vanilla bean paste; 1 (14oz) can sweetened condensed milk; 1 (8oz) brick-style cream cheese, softened to room temperature; 1 1/2 cups fresh blueberries; 3 tablespoons granulated sugar; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon cornstarch; 1 tablespoon water; 2-3 sleeves of graham crackers, crushed

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Introduction

Blueberry Cheesecake Ice Cream is a creamy, refreshing treat that combines the tangy richness of cheesecake with the natural sweetness of fresh blueberries. This no-churn recipe is perfect for warm days and easy to make at home without an ice cream machine.

A rectangular white tray with black splatter pattern holds a mixed dessert with two main layers: a creamy off-white layer mostly melted and a swirl of deep purple blueberry layer on the side covered partially with a crumbly golden brown topping. Four scoops of the creamy purple-streaked ice cream sit on top, with a shiny silver scoop resting inside the tray, partially filled. Nearby, a small white bowl filled with fresh blueberries and a white round bowl holding two scoops of the dessert with the bowl turned upside down next to it are placed on a white marbled surface scattered with some loose blueberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy whipping cream
1 tablespoon vanilla bean paste
1 (14oz) can sweetened condensed milk
1 (8oz) brick-style cream cheese, softened to room temperature
1 1/2 cups fresh blueberries
3 tablespoons granulated sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon cornstarch
1 tablespoon water (for slurry)
2-3 sleeves of graham crackers, crushed

Instructions

Step 1: In a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, whisk the heavy cream and vanilla bean paste together until stiff peaks form, about 6-8 minutes. The cream should be thick and well whipped.
Step 2: In a separate large bowl, use a rubber spatula to mix the softened cream cheese until smooth and lump-free. Add in the sweetened condensed milk and stir until fully combined.
Step 3: Gently fold the whipped cream into the cream cheese mixture until well incorporated without deflating the whipped cream.
Step 4: Transfer this mixture into a loaf pan and place it in the freezer to set until semi-firm.
Step 5: In a small saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and the cornstarch-water slurry. Bring to a light boil over medium heat, cooking for about 5 minutes. Some blueberries will burst while others stay whole. Remove from heat and let the sauce cool in the fridge.
Step 6: Spoon the cooled blueberry sauce evenly over the semi-firm ice cream. Use a knife to gently swirl the sauce throughout the ice cream, creating rough swirls and dollops without over-mixing. Sprinkle crushed graham crackers on top if desired.
Step 7: Cover the ice cream with clear wrap and freeze overnight, 8-10 hours, until fully set.
Step 8: Let the ice cream sit at room temperature for a few minutes before scooping and serving. Enjoy with waffle bowls, sugar cones, or on its own.

Tips & Variations

Use fresh, ripe blueberries for the best flavor in your sauce. Frozen blueberries can be used but may make the sauce more watery.
For a richer cheesecake flavor, try adding a teaspoon of cream cheese extract or a touch of lemon curd into the ice cream base.
Swap vanilla bean paste with pure vanilla extract if needed; use about 2 teaspoons.
Mix in chopped toasted almonds or walnuts with the graham cracker crumbs for extra texture.

Storage

Store the blueberry cheesecake ice cream in an airtight container in the freezer for up to 1 week. To serve, allow it to soften at room temperature for 5-10 minutes for easier scooping. Avoid refreezing once thawed to maintain the best texture.

How to Serve

The image shows a close-up of a black and white speckled rectangular dish filled with a layered dessert. The bottom layer is a deep purple berry mix with a chunky texture. Above it, there is a creamy white ice cream melted and mixed with the berries. On top, golden brown crumbled pieces are scattered unevenly, adding a crunchy texture. Two scoops of ice cream scoop are placed on the dessert, both swirled with purple berry syrup. A silver ice cream scooper with some dessert stuck to it hovers over the dish. In the corner, there is a small white bowl with fresh blueberries on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes! This recipe is designed as a no-churn ice cream, so all mixing and freezing can be done without any special equipment.

How do I prevent ice crystals in no-churn ice cream?

Using whipped heavy cream and sweetened condensed milk creates a smooth texture, but ensuring the ice cream is well covered and stored airtight helps prevent ice crystals. Letting it thaw slightly before scooping also improves mouthfeel.