Blueberry Cheesecake Ice Cream Recipe

Introduction

This Blueberry Cheesecake Ice Cream is a delightful no-churn treat that combines creamy cheesecake flavor with bursts of fresh blueberry sauce. It’s an easy way to enjoy a rich, homemade dessert without an ice cream machine.

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 plus 1 tablespoon water (slurry)
• 2-3 sleeves of graham crackers, crushed

Instructions

1. Step 1: In a stand mixer with the whisk attachment, or using a handheld mixer, whisk heavy cream and vanilla bean paste until stiff peaks form, about 6-8 minutes. The whipped cream should be thick and hold its shape.
2. Step 2: In a large bowl, mix softened cream cheese with a rubber spatula until smooth and lump-free. Stir in the sweetened condensed milk until fully combined.
3. Step 3: Gently fold the whipped cream into the cream cheese mixture until just combined, taking care to keep it light and airy.
4. Step 4: Pour the mixture into a loaf pan and place it in the freezer until it becomes semi-firm.
5. Step 5: In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and the cornstarch slurry. Cook over medium heat until it comes to a light boil, about 5 minutes. Some berries will burst while others stay intact. Remove from heat and refrigerate the sauce to cool.
6. Step 6: Spoon the cooled blueberry sauce over the semi-firm ice cream. Using a knife, gently swirl the sauce throughout the ice cream to create rough, uneven swirls. Sprinkle crushed graham crackers on top if desired.
7. Step 7: Cover the ice cream with plastic wrap and freeze overnight for 8-10 hours.
8. Step 8: Before serving, let the ice cream thaw for a few minutes to soften slightly. Enjoy it in waffle bowls, sugar cones, or by itself.

Tips & Variations

• For extra texture, fold in some chopped graham crackers before freezing.
• Use frozen blueberries if fresh are not available, but thaw and drain excess liquid first.
• Swap vanilla bean paste for vanilla extract if needed, though the paste adds extra flavor.
• Add a pinch of cinnamon to the blueberry sauce for a warm twist.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. Let it soften at room temperature for 5-10 minutes before scooping to make serving easier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes! This recipe is designed as a no-churn ice cream, so it doesn’t require any special equipment beyond a mixer and freezer.

How do I soften the cream cheese quickly?

Leave the cream cheese at room temperature for about 30-60 minutes before using. You can also microwave it in short 10-second bursts, being careful not to melt it.