This Blueberry Cheesecake Ice Cream recipe with juicy blueberries and creamy cheesecake makes a delicious ice cream dessert! A family favorite, this includes churn and no-churn ice cream instructions. 

Homemade ice cream is such a favorite sweet treat! So cool and refreshing, rich and creamy ice cream is always a hit for a treat or dessert! This delicious Blueberry Cheesecake Ice Cream is a fruity, creamy frozen treat loaded with sweet juicy blueberries and the slight tartness of cheesecake to make a decadent homemade frozen treat!

Scoops of Blueberry Cheesecake Ice Cream with blueberries swirled on top, in a white bowl. // addapinch.com

This delicious Blueberry Cheesecake Ice Cream has always been one of my favorites! While my classic custard-style Old Fashioned Vanilla Ice Cream is an all-time family favorite that goes with so many other desserts like pies and peach cobbler, this one is a definite treat for blueberry or cheesecake fans too!

This ice cream always brings back special memories for me. Luckily it’s so easy to make I can reminisce often! I’ve included instructions on how to make it in your ice cream maker as well as how to make it no-churn!

Scoops of Blueberry Cheesecake Ice Cream showing blueberry sauce on top, in a white bowl on white marble counter // addapinch.com

My love for this type of ice cream began in my childhood. When I was a young girl, Daddy co-owned a small convenience store in our hometown. One of the highlights of his store was the hand-dip ice cream counter. And my favorite was the blueberry cheesecake ice cream.

I loved it so much that I decided a while back to create my own Blueberry Cheesecake Ice Cream recipe. And I really enjoy mine more than the ice cream store variety.

How to Make Blueberry Cheesecake Ice Cream

To make this ice cream recipe, you’ll need these ingredients:

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Ice Cream

This rich, creamy ice cream contains heavy cream, whole milk, granulated sugar, cream cheese, vanilla extract, and salt.

For the Blueberry Sauce

This sweet, juicy blueberry sauce contains fresh blueberries, water, sugar, cornstarch, lemon juice, and salt.

Plastic mixing jar full with ice cream mixture // addapinch.com

Step-by-Step Instructions

Combine the ice cream ingredients.

To make, start by adding all of the ingredients for the ice cream base to the container of a blender or food processor. Then I pulse until the mixture is well-combined, thickened, and creamy. This only takes about 60 seconds or so.

Choose Churn Method or No-Churn Method.

With the ice cream base combined, you now proceed with your chosen method – Churn or No-Churn.

If you choose Churn Method, add it to your ice cream maker and make the ice cream according to your ice cream maker instructions.

For the No-Churn Method, add the mixture to a freezer-safe container and freeze.

Note – the ice cream churn makes the ice cream have a bit more volume than the no-churn method, but I love that an ice cream churn isn’t required to make great ice cream!

Fresh ripe blueberries in white enamel bowl with blue rim, set on marble counter // addapinch.com

Make the Blueberry Sauce.

Meanwhile, begin making your blueberry sauce portion of the ice cream. I like to start with bright, fresh blueberries.

Blue spatula stirring pot of blueberry sauce// addapinch.com

Once more than half of the blueberries have burst and the blueberry sauce is thick, remove it from the heat, transfer it to a bowl, and refrigerate to set.

White oblong tub of ice cream beside white and metal ice cream scoop, set on marble counter // addapinch.com

Place Ice Cream in Freezer Container.

Transfer your ice cream from the ice cream maker (churn) to a freezer-safe container. If you did no-churn, your ice cream mixture is already in the container.

Spooning blueberry sauce into tub of ice cream, beside bowl of blueberry sauce // addapinch.com

Add blueberry sauce to the ice cream.

Then add dollops of your blueberry sauce to your ice cream.

White tub of blueberry cheesecake ice cream with blueberry sauce swirl, beside bowl of blueberry sauce // addapinch.com

Swirl the blueberries into your ice cream with a knife. I love seeing some of those whole blueberries peeking out the top of the ice cream.

Tub of Blueberry Cheesecake Ice Cream with fresh blueberry sauce swirled on top, alongside a white and stainless ice cream scoop, all set on marble counter. // addapinch.com

Serve the churned ice cream or freeze the no-churn ice cream.

Now your ice cream is ready for serving if it was made by the churn method or stored in the freezer for serving later. If you used the no-churn ice cream method, the ice cream will need to be placed in the freezer until it is frozen.

Then serve as desired and return the remainder to the freezer after serving. Keep in the freezer in an air-tight freezer container for up to 1 week.

More Favorite Frozen Desserts

No Churn Vanilla Ice Cream

Cherry Frozen Yogurt

No Churn Chocolate Ice Cream

Old Fashioned Vanilla Ice Cream

Homemade Magic Shell

Here’s my Blueberry Cheesecake Ice Cream Recipe. I hope you love it as much as I do!

Blueberry Cheesecake Ice Cream Recipe

5 from 21 votes
This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious ice cream dessert! A family favorite, this includes a churn and a no-churn ice cream recipe method!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 16

Ingredients 

For the Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • cups granulated sugar
  • 1 8-ounce package cream cheese, at room temperature and cut into large pieces
  • teaspoons vanilla extract
  • pinch kosher salt

For the Blueberry Sauce

  • 2 cups fresh blueberries
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • pinch kosher salt

Instructions 

  • Add heavy cream, milk, sugar, cream cheese, vanilla and salt to the container of a blender or food processor. Pulse until well-combined and creamy, about 30 seconds. Pour the mixture into the bowl of an ice cream maker and make ice cream according to your ice cream maker’s instructions, usually about 30 minutes. Alternately, if you do not have an ice cream maker, transfer the mixture into a freezer-safe container and freeze until hardened.
  • While the ice cream is making in the ice cream maker, prepare the blueberry sauce. Add the blueberries, water, sugar, cornstarch, lemon juice and salt to a small saucepan set over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover with plastic wrap and refrigerate until the ice cream has finished churning.
  • Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Drop dollops of the blueberry sauce by the tablespoons onto the top of the ice cream. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream.
  • Store the ice cream for up to 1 week in the freezer.

Notes

Makes 2 quarts

Nutrition

Calories: 239kcal | Carbohydrates: 22g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 64mg | Potassium: 76mg | Fiber: 1g | Sugar: 20g | Vitamin A: 660IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Blueberry Cheesecake Ice Cream Recipe - This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious dessert recipe! A family favorite, this includes a churn and a no-churn ice cream recipe method! // addapinch.com

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




55 Comments

  1. 5 stars
    I’ve made this recipe twice now, one no churn and the other churn. I also had to halve the recipe the second time as it over flowed my food processor but I was able to save it and it was absolutely worth every. single. dirty. bowl! 😆 I also used two different cream cheese brands and found the less expensive one turned out to be the best. Thank you for sharing the recipe! Delicious 🍦🎉

    1. Deborah, I’m so glad you love this ice cream recipe. It has been a favorite around my house for years now.