Easy Blueberry Cheesecake Ice Cream Recipe
This Blueberry Cheesecake Ice Cream recipe brings together the velvety smoothness of cheesecake and the sweet burst of fresh blueberries. Crunchy bits of graham cracker cookies are the perfect touch!
This churned ice cream is made in the Philadelphia style, which means that it doesn’t use egg yolks. The addition of cream cheese in the ice cream base makes the texture of cheesecake ice cream perfectly creamy, no eggs required.
If you like this sweet and creamy cheesecake dessert, be sure to try our Strawberry Cheesecake Ice Cream Recipe too. Blackberry ice cream is also a reader favorite.
Why You’re Going to Love this Blueberry Cheesecake Ice Cream Recipe
- A Creamy Cheesecake Ice Cream Base provides the perfect mix of sweetness and tanginess, with a rich mouthfeel.
- Fresh Blueberries in every delightful bite are a treat for the senses. Just like homemade blueberry ice cream, this blueberry cheesecake ice cream is bursting with sweet blueberry flavor!
- An Easy Ice Cream Recipe. With just a few simple ingredients you’ll be making homemade blueberry cheesecake ice cream that tastes like it came from the best gourmet ice cream parlor. Step-by-step instructions with photos are included for you, as well as tips for making this ice cream recipe with or without an ice cream maker.
Ingredients in Homemade Blueberry Cheesecake Ice Cream
- Blueberries – Sweet, fresh blueberries are the star of this recipe. We’ll cook them down slightly to release all of their wonderful flavor and make a blueberry compote to swirl into the cheesecake ice cream.
- Granulated Sugar – This adds sweetness to the ice cream, to balance the tanginess of the cream cheese.
- Lemon Zest – This is optional, but a touch of lemon zest really brightens the flavor of the berries.
- Cornstarch – To thicken the blueberry mixture.
- Cream Cheese – Cream cheese adds richness and tanginess to the ice cream base. Make sure it’s fully softened so you don’t end up with lumps of cream cheese in your ice cream.
- Heavy Cream and Whole Milk – Heavy cream and whole milk is the perfect combination to create a rich and creamy ice cream– it’s really important to use both so you don’t end up with ice crystals in your ice cream.
- Vanilla Extract – Pure vanilla extract enhances the overall flavor of the ice cream.
- Kosher Salt – Salt helps balance out all of the sweetness in the ice cream.
- Graham Crackers – Graham crackers add a bit of crunch and help give us the crust flavor and texture that we all love on a cheesecake. Use gluten-free grahams if needed!
For the complete list of ingredients and instructions on how to make blueberry cheesecake ice cream, please see the recipe below.
How to Store Blueberry Cheesecake Ice Cream
Store this homemade Blueberry Cheesecake Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top. It will stay fresh for up to one month. Before serving, allow your homemade ice cream to soften at room temperature for about 5 minutes. This will make it easier to scoop.
Can I Make Ice Cream with Frozen Blueberries?
Yes, you can use frozen blueberries instead of fresh ones in this recipe. Let the berries thaw and then drain away any excess liquid before cooking the blueberry sauce.
No Churn Blueberry Cheesecake Ice Cream Directions
Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients. Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Blueberry Cheesecake Ice Cream Add-Ins
Add other yummy mix-ins to your homemade ice cream! Try white chocolate chips, cinnamon grahams instead of regular graham crackers, or replace some of the blueberries with strawberries or cherries.
More Homemade Ice Cream Recipes
- Chunky Monkey Ice Cream
- Banana Pudding Ice Cream
- Apple Pie Ice Cream
- Mississippi Mud Ice Cream
- Grape Ice Cream
- Honey Lavender Ice Cream
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Blueberry Cheesecake Ice Cream
This Blueberry Cheesecake Ice Cream recipe brings together the velvety smoothness of cheesecake and the sweet burst of fresh blueberries.
Ingredients
- 1 pint fresh blueberries (about 2 cups)
- 1 cup granulated sugar, divided
- 2 teaspoons fresh lemon zest, optional but delicious!
- 1 teaspoon cornstarch + 1 tablespoon water, whisked together to create a slurry
- 8 ounces cream cheese, softened
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- ½ tsp kosher salt
- 1 cup chopped graham crackers
Instructions
- Chill your ice cream maker bowl according to the manufacturer’s instructions.
- Combine the blueberries, ¼ cup of the granulated sugar, and lemon zest in a medium saucepan. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for 10 minutes, or until the berries have burst.
- Add the cornstarch slurry and cook for an additional 1-2 minutes, or until thickened slightly. Remove from the heat, transfer to an airtight container, and cool completely before using.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer), beat the cream cheese and granulated sugar until light and fluffy– about 1 minute.
- With the mixer on low speed, very slowly drizzle in the heavy cream, whole milk, vanilla extract, and salt. Beat until completely smooth– we don’t want any lumps of cream cheese in our ice cream. Transfer the ice cream base to the fridge and chill for at least 30 minutes, or up to overnight.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions– in my Kitchenaid Ice Cream Attachment this took about 18 minutes.
- Spoon ⅓ of the ice cream base into a shallow container or a loaf pan. Drizzle ⅓ of the blueberry sauce over the ice cream. Sprinkle ⅓ of the graham crackers over the sauce. Repeat two more times with remaining ice cream, blueberry sauce, and graham crackers. Swirl the ice cream with a butter knife to evenly distribute the sauce and cookies.
- Wrap the pan tightly with plastic wrap and freeze for at least 4 hours, or until set. Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy.
Notes
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 79mgSodium: 197mgCarbohydrates: 35gFiber: 1gSugar: 29gProtein: 4g
