Blueberry Cheesecake Ice Cream Recipe

Introduction

This Blueberry Cheesecake Ice Cream is a creamy and refreshing treat that combines the tangy flavor of cheesecake with bursts of fresh blueberry sauce. No ice cream maker is needed, making it an easy and delightful dessert to enjoy at home.

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 electric mixer, whisk the heavy cream and vanilla bean paste together until stiff peaks form, about 6-8 minutes. The cream should be thick and whipped.
2. Step 2: In a separate large bowl, mix the softened cream cheese with a rubber spatula until smooth and lump-free. Add the sweetened condensed milk and stir until well combined.
3. Step 3: Gently fold the whipped cream into the cream cheese mixture, mixing carefully until fully incorporated.
4. Step 4: Transfer this mixture into a loaf pan and place it in the freezer to firm up partially.
5. Step 5: In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and the cornstarch slurry. Bring the mixture to a light boil over medium heat, cooking about 5 minutes until some blueberries burst and the sauce thickens. Remove from heat and cool in the refrigerator.
6. Step 6: Spoon the cooled blueberry sauce over the semi-firm ice cream. Using a knife, gently swirl the sauce through the ice cream creating rough swirls and dollops. Avoid over-swelling to keep the mixture visually appealing. Sprinkle crushed graham crackers on top if desired.
7. Step 7: Cover the pan tightly with plastic wrap and return it to the freezer overnight (8-10 hours) to fully firm.
8. Step 8: Before serving, let the ice cream thaw for a few minutes. Enjoy it on its own or with waffle bowls and sugar cones.

Tips & Variations

• Use fresh, ripe blueberries for the best flavor in the sauce. Frozen can work but may add extra moisture.
• For a nutty twist, add chopped toasted almonds or pecans to the graham cracker topping.
• If you prefer a sweeter ice cream, increase the sugar in the blueberry sauce by 1-2 tablespoons.
• Vanilla bean paste can be substituted with pure vanilla extract.

Storage

Store the ice cream in an airtight container or tightly covered pan in the freezer for up to two weeks. Allow it to soften at room temperature for a few minutes before scooping to make serving easier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need an ice cream maker for this recipe?

No, this recipe is designed to be made without an ice cream maker. The whipped cream provides the creamy texture, and freezing in a loaf pan gives it a firm consistency.

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries can be used if fresh are unavailable, but they may release more liquid and make the sauce slightly thinner. Cook until the sauce thickens to your liking.

Blueberry Cheesecake Ice Cream Recipe

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4.8 from 91 reviews

This Blueberry Cheesecake Ice Cream is a creamy, no-churn frozen dessert combining the lusciousness of cheesecake with the fresh, tangy burst of homemade blueberry sauce. Infused with vanilla bean paste and swirled with a sweet blueberry compote, it’s layered with crunchy graham cracker crumbs for delightful texture. Perfect for a refreshing homemade treat without the need for an ice cream maker.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 10 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (for slurry)

Topping

• 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, about 6-8 minutes, ensuring the cream is thick and whipped to hold its shape.
2. Prepare Cream Cheese Mixture: In a separate large bowl, soften the cream cheese by mixing it with a rubber spatula until smooth and lump-free. Add the sweetened condensed milk and stir until fully combined, creating a smooth, creamy base.
3. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese and condensed milk mixture until thoroughly combined, careful not to deflate the whipped texture.
4. Freeze Base: Transfer the ice cream mixture into a loaf pan and place it in the freezer to firm up to a semi-solid consistency.
5. Make Blueberry Sauce: In a small saucepan, combine fresh blueberries, granulated sugar, lemon juice, lemon zest, and the cornstarch-water slurry. Bring to a light boil over medium heat, simmering for about 5 minutes until some blueberries burst and the sauce thickens. Remove from heat and cool the sauce in the refrigerator.
6. Swirl Blueberry Sauce: Spoon dollops of the cooled blueberry sauce over the semi-frozen ice cream. Using a knife, gently swirl the sauce to create rough blue patterns throughout, avoiding overmixing to maintain distinct swirls.
7. Add Graham Cracker Topping: Sprinkle crushed graham crackers over the top as desired for added texture and flavor.
8. Final Freeze: Cover the ice cream with plastic wrap and return it to the freezer overnight, at least 8-10 hours, allowing it to set completely.
9. Serve: Remove the ice cream from the freezer and let it thaw for a few minutes before scooping. Enjoy it on its own or serve with waffle bowls or sugar cones.

Notes

• Use room temperature cream cheese for easier mixing and a smoother texture.
• Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
• The cornstarch slurry is important to thicken the blueberry sauce and prevent it from being too runny.
• Be careful not to over-swirl the blueberry sauce into the ice cream to keep pretty marbled patterns.
• Crushed graham crackers add a nice crunch but can be omitted if you prefer a smoother ice cream.
• This recipe requires freezing time overnight, so plan ahead.
• No ice cream maker is needed, making this recipe simple and accessible.

Keywords: blueberry cheesecake ice cream, no churn ice cream, homemade ice cream, blueberry swirl, creamy dessert