Blueberry Cheesecake Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Graham Cracker Topping: Sprinkle crushed graham crackers over the top as desired for added texture and flavor.
- 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.
- 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
