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This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious ice cream dessert! A family favorite, this includes churn and no-churn ice cream instructions.
Sweet juicy blueberries and the slight tartness of cheesecake combine with creamy, decadent ice cream to make a special homemade frozen treat!
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 in your ice cream maker as well as how to make it no-churn!
Blueberry Cheesecake Ice Cream Recipe
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. The highlight of this store in my eyes was the hand-dip ice cream counter. And my favorite ice cream there was blueberry cheesecake.
I loved it so much, 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:
For the Ice Cream
- Heavy Cream
- Whole milk
- Granulated sugar
- Cream cheese
- Vanilla extract
- Salt
For the Blueberry Sauce
- Blueberries
- Water
- Sugar
- Cornstarch
- Lemon juice
- Salt
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
At this point you have the base of the ice cream and can decide if you want to use an ice cream churn or the no-churn method. I will tell you that 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! If you enjoy making no churn ice creams, I hope you try my No Churn Chocolate Ice Cream and No Churn Vanilla Ice Cream too!
Meanwhile, begin making your blueberry sauce portion of the ice cream. I like to start with bright, fresh blueberries. Make sure they are well-cleaned and then begin making your sauce.
Once more than half of the blueberries have burst and the blueberry sauce is thick, remove it from the heat, transfer to a bowl and refrigerate to set.
Transfer your ice cream to a freezer-safe container. I’ve become a bit obsessed with these ice cream tubs that I discovered a while back!
Then add dollops of your blueberry sauce to your ice cream.
And swirl throughout your ice cream with a knife. I love seeing some of those whole blueberries peeking out the top of the ice cream! It is like finding the prize when they are in my scoop!
Now your ice cream is ready for serving or storing in the freezer for serving later.
Here’s my Blueberry Cheesecake Ice Cream Recipe. I hope you love it as much as I do!
Blueberry Cheesecake Ice Cream Recipe
Ingredients
For the Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1¼ cups granulated sugar
- 1 8-ounce package cream cheese, at room temperature and cut into large pieces
- 1½ teaspoons vanilla
- pinch of salt
For the Blueberry Sauce
- 2 cups fresh blueberries
- 1/2 cup water
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- pinch of 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
Nutritional Information
Enjoy!
Robyn xo
So good!!! My boyfriend was raving the ice cream before adding the blueberry sauce.
Is 239 kcal for 1/2 cup or 1 cup? There was no measurement.
This would be 1/2 cup serving, Erin. (16 servings for 2 quarts) I’m so glad you both loved the ice cream.
Can I use monkfruit sweetener instead of sugar?
Kim, I haven’t tried this ice cream with monkfruit so I can’t tell you how it would work.
Ice cream was absolutely delightful. Blueberry swirl’s texture was icy. Next time I will omit the water in the blueberry sauce.
Debmar, it sounds like your blueberry sauce had not cooked long enough and there was still too much water in the sauce. Make sure to cook until the berries have burst and the sauce is thick. I would not omit the water for the sauce. You need that for the berries and other ingredients to cook to make the sauce.
So good- the best ice cream I’ve ever made at home! We did double vanilla and churned for a half hour- could have done longer. Will for sure make again!
So happy you loved the ice cream, Connie. Thanks!