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.
This homemade ice cream recipe is egg-free, nut-free, and easily made gluten-free.
Blueberry Cheesecake Ice Cream is a creamy and luscious delight!
No matter if you’re enjoying it on a hot summer day or as a comforting cool treat on a cozy evening, this homemade ice cream recipe is sure to be a hit.
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!
How to Make The Best Blueberry Cheesecake Ice Cream from Scratch
Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid.
- Make the Cream Cheese Ice Cream Base: In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer), add the cream cheese and granulated sugar
- Beat until light and fluffy.
- With the mixer on low speed, slowly drizzle in the heavy cream, whole milk, vanilla, and salt. Beat until completely smooth – we don’t want any lumps of cream cheese in our ice cream! Cover the bowl and chill the cheesecake mixture in the fridge for at least 30 minutes, and up to overnight.
- Make the Blueberry Sauce: 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. Then 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, set aside, and cool completely before using.
- Churn the cheesecake mixture in the bowl of your ice cream machine according to your manufacturer’s instructions, until it is thick, and the consistency of soft-serve.
- Spoon a third of the ice cream into a shallow container or a loaf pan.
- Drizzle a third of the blueberry sauce over the ice cream, then sprinkle a third of the crushed graham crackers.
- Repeat this layering 2 more times until you’ve used all of the ingredients. Then swirl the ice cream with a knife to evenly distribute the sauce and cookies. Wrap the pan with plastic wrap and freeze for at least 4 hours, or until set.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, 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.
Tips for Making This Blueberry Cheesecake Ice Cream Recipe
Use quality ingredients – When making homemade blueberry ice cream, you’ll want to make sure you are using high-quality ingredients (Fresh berries, milk, cream, high-quality vanilla, etc.) for the best outcome.
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes. It’s also very important to chill the ice cream base before churning it.
Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture. I also highly suggest using regular full-fat cream cheese, as low-fat or Neufatchel cheese can also turn icy in homemade ice cream.
Don’t go crazy with the add-ins – If you’re adding additional ingredients, pick just one or two and make sure they are chopped into pieces no larger than a blueberry or pea. Since this recipe already includes graham crackers and blueberry sauce, you’ll want to be careful that you don’t add too many mix-ins.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, but it also helps with the texture. Sugar is essential for the creamy texture of ice cream.
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
Our Favorite Ice Cream Making Tools:
- Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
- Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
- Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.
LET’S GET SOCIAL, you can follow us on Pinterest or leave a comment below if you have any questions.
Did you make this Homemade Blueberry Cheesecake Ice Cream Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.
- 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
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
Amount Per Serving: Calories: 389Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 79mgSodium: 197mgCarbohydrates: 35gFiber: 1gSugar: 29gProtein: 4g