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Blueberry Cheesecake Ice Cream Recipe

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★★★★★

4.8 from 138 reviews

This Blueberry Cheesecake Ice Cream recipe combines creamy whipped heavy cream, rich cream cheese, and sweetened condensed milk to create a smooth ice cream base, swirled with a tangy homemade blueberry sauce and finished with crunchy graham cracker crumbs. Perfect for a refreshing and indulgent dessert that captures the flavors of a classic cheesecake in frozen form.

Ingredients

Scale

Ice Cream Base

  • 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

Blueberry Sauce

  • 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

Garnish

  • 2–3 sleeves of graham crackers, crushed

Instructions

  1. Whip the Cream: In a stand mixer fitted with the whisk attachment or using a handheld electric mixer, whisk together the heavy whipping cream and vanilla bean paste until stiff peaks form, approximately 6-8 minutes. The cream should be thick and hold its shape.
  2. Prepare Cream Cheese Mixture: In a separate large bowl, mix the softened cream cheese with a rubber spatula until smooth and free of lumps. Add the sweetened condensed milk and stir well until fully combined into a smooth mixture.
  3. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese and condensed milk mixture until combined, ensuring to keep the mixture light and airy.
  4. Freeze the Ice Cream Base: Pour the combined ice cream mixture into a loaf pan and place it in the freezer to firm up until semi-solid, about 2 hours.
  5. Make the Blueberry Sauce: In a small saucepan over medium heat, combine the fresh blueberries, granulated sugar, lemon juice, lemon zest, and the cornstarch slurry made by mixing 1/2 teaspoon cornstarch with 1 tablespoon water. Bring to a light boil and cook for about 5 minutes until some berries burst and the sauce thickens. Remove from heat and transfer the sauce to a small jar to cool in the refrigerator.
  6. Incorporate Blueberry Sauce: Once the ice cream base is semi-frozen, spoon dollops of the cooled blueberry sauce over the surface. Use a knife to gently swirl the sauce throughout the ice cream to create beautiful marbled swirls without fully mixing it in.
  7. Add Graham Crackers: Sprinkle crushed graham crackers evenly over the top of the swirled ice cream for added texture and flavor.
  8. Final Freeze: Cover the ice cream pan tightly with clear wrap and place it back into the freezer. Let it freeze overnight for 8-10 hours to fully set.
  9. Serve: Remove the ice cream from the freezer and allow to thaw for a few minutes before serving. Enjoy with waffle bowls, sugar cones, or on its own.

Notes

  • Make sure the cream cheese is fully softened before mixing to avoid lumps.
  • Do not over-swirl the blueberry sauce into the ice cream to keep lovely blue marbled patterns.
  • Use fresh or frozen blueberries; adjust cooking time accordingly for frozen.
  • For stronger lemon flavor, add additional zest or a splash of lemon extract.
  • The graham crackers add a delightful crunchy contrast to the creamy ice cream.

Keywords: blueberry cheesecake ice cream, no-churn ice cream, homemade ice cream, blueberry sauce, graham cracker ice cream, summer dessert

Find it online: https://nataliereeve.com/blueberry-cheesecake-ice-cream-recipe/