Enjoy a scoop (or two!) of this homemade blueberry cheesecake ice cream and savor the perfect blend of sweet, fruity, and creamy in every delightful bite!
When the weather heats up, there’s nothing quite like a scoop of homemade ice cream. And this blueberry cheesecake ice cream is especially delicious, as it combines the best of two beloved flavors: the creamy richness of cheesecake and the sweet, tangy burst of blueberries. I started with one of my favorite ice creams – cheesecake ice cream – and gave it the berry treatment. With swirls of homemade blueberry compote along with graham cracker pieces, every bite is a delicious indulgence!
Why You’ll Love This Blueberry Cheesecake Ice Cream Recipe
- Bursting with flavor. This ice cream is packed with swirls of juicy blueberries, adding a fresh, fruity burst in every bite.
- Creamy and dreamy. The velvety, rich texture is irresistibly smooth!
- No ice cream maker needed. This no-churn ice cream recipe is easy to whip up and doesn’t require any special equipment.
- Visually stunning. The beautiful swirls of blueberry compote make this ice cream not only delicious but also a feast for the eyes.
What You’ll Need
See the recipe card below for the full recipe, including ingredient quantities and detailed instructions.
- Blueberries – Choose good quality blueberries. I tend to prefer fresh blueberries, but frozen blueberries will also work. Just keep in mind that your blueberry compote will likely be thinner due to the higher moisture content of frozen berries.
- Granulated sugar
- Cornstarch
- Water
- Sweetened condensed milk – Don’t confuse this with evaporated milk, which is unsweetened.
- Cream cheese – Use full-fat cream cheese that comes in bricks. Let it come to room temperature so it will mix more smoothly.
- Vanilla extract
- Heavy cream – Look for heavy cream or heavy whipping cream, and be sure it’s very cold before whipping it.
- Graham crackers – Break these into pieces for mixing into the ice cream. If you’d like to add some on top, you can go with pieces or graham cracker crumbs.
How to Make Blueberry Cheesecake Ice Cream
- Make the blueberry sauce. Combine the blueberries, sugar, cornstarch, and water in a saucepan. Bring to a simmer over medium heat until the berries burst and the mixture thickens. Refrigerate.
- Begin mixing the ice cream. Beat the condensed milk, cream cheese, and milk until thoroughly combined.
- Whip the cream. Use an electric mixer with a whisk attachment to whip the cream to stiff peaks.
- Finish mixing. Fold about a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream. Stir in the cookie pieces, reserving some for the top if you like.
- Assemble. Spread a third of the ice cream mixture in the bottom of a loaf pan, and then top with a third of the blueberries, swirling together gently. Repeat two more times and top with more cookie pieces if you reserved some.
- Freeze. Cover and freeze the ice cream 4 to 6 hours before serving.
Tips for Success
- Temperature matters. Make sure your cream cheese is at room temperature so it will mix smoothly. And your heavy cream needs to be cold so it will whip more easily.
- Don’t over-mix. Start by folding in a quarter of the whipped cream into the cream cheese mixture. This will loosen the mixture so that you can more easily fold in the remaining whipped cream. Finish mixing by folding gently so as not to deflate the whipped cream.
- Swirl gently. Only swirl the blueberry mixture into the ice cream just enough to distribute it. Too much swirling will just mix the two components instead of creating swirls.
Variations
- Other berries. Substitute another favorite berry or a mixture of berries in place of the blueberries. Adjust the cooking time and amount of water as needed to accommodate for differences between various berries.
- Cookie options. I love the addition of graham crackers to lean into the cheesecake flavor, but you can use vanilla wafers, Biscoff, Golden Oreos, crispy lemon cookies, or another favorite. Or omit them entirely if you prefer.
- Citrus twist. Use a squeeze of lemon juice or lime juice plus a bit of zest in place of the vanilla extract for a kick of citrus flavor.
- Go nuts. Mix in some chopped toasted nuts, like almonds or pecans, for added crunch and a nutty flavor.
How to Store
Keep your blueberry cheesecake ice cream in the freezer. While a metal pan is ideal for freezing your no-churn ice cream, I recommend transferring it to an airtight, freezer-safe container for storage. Let your ice cream sit at room temperature for a few minutes before serving for easier scooping. It should keep in the freezer up to 2 weeks.
More Ice Cream Recipes
Blueberry Cheesecake Ice Cream
This no-churn blueberry cheesecake ice cream is swirled with homemade blueberry compote and graham cracker pieces, making every bite a perfect blend of cheesecake and fresh berries.
Ingredients
- 1 & 1/2 cups (255g) blueberries
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- Juice of 1 medium lemon (adjust for taste)
- 1/4 cup (59ml) water
- 14 ounces (397g) sweetened condensed milk
- 8 ounces (226g) cream cheese, at room temperature
- 1 & 1/2 teaspoons vanilla extract
- 2 cups (473ml) heavy cream
- approximately 1/2 cup graham cracker pieces
Instructions
- Combine the blueberries, sugar, cornstarch, lemon juice, and water in a saucepan. Bring to a simmer over medium to medium-hight heat. Cook for 5 to 7 minutes, stirring constantly, until the berries burst and the mixture has thickened.
- Transfer to a heatproof container and refrigerate until the mixture is no longer hot. (1-2 hours)
- Place a 9” x 5” loaf pan or other similarly sized container in the freezer.
- Beat together the condensed milk, cream cheese, and vanilla until thoroughly combined and smooth.
- Using an electric mixer with a whisk attachment, whip the cream to stiff peaks.
- Fold about a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream. Stir in the cookie crumbs, reserving some for topping if you like.
- Spread a third of the ice cream mixture in the cold pan. Top with a third of the blueberry mixture, and gently swirl into the ice cream using a thin knife. Repeat the layers twice. If you reserved any cookie pieces, sprinkle them on top of the ice cream.
- Cover and freeze at least 4 to 6 hours before serving.
Notes
Store in an airtight container in the freezer up to 2 weeks.
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One Comment on “Blueberry Cheesecake Ice Cream”
So I’m dying to find out if you can give me an answer to this, as I have scoured the Internet to no avail. I have this amazing favorite blueberry cheesecake ice cream that’s homemade that I get locally. I have been unable to replicate the graham crackers swirl; in the homemade ice cream I buy, it is pockets of buttery sandy swirl of graham cracker, it’s so hard to explain. Would this work, and how do I get the buttery flavor in there? I’ve tried doing this using coconut oil, butter, but nothing has worked. Also, the recipes I have used call for using butter and brown sugar and vanilla, but I’ve ended up crunchy. I am dying for those smooth pockets of grainy Sandy, graham cracker buttery deliciousness. Please help, you would be a lifesaver!