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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
Best ice cream recipe ever!! Our family of 5 love it. We also add our homemade biscuit base to the cream after it’s been in the ice cream machine. 2nd time making an definitely won’t be the last 😀 5*
So glad your family loves it too, Laura! Thanks so much! xo
We loved it! Made it twice now I’m making it in my new ice cream freezer. I give it 5 stars!!
I made this 8/17/18 but I varied it by substituting raspberry for the blueberries and adding white chocolate chips. We had guests over and they raved about it, they even said they dreamed about it! I used an ice cream machine, then added the white chocolate chips before marbling the raspberry sauce into the mixture.
Thank you for this!
This sounds absolutely divine with the white chocolate added to the raspberries, Bee! I’m so glad you told me about it because I’ll definitely be trying it soon! So happy you and your guests loved the ice cream! xo
Just made this and it was absolutely amazing. I altered the recipe slightly and did 1 1/2 cups of heavy cream and 1 1/2 cups of whole milk. Tasted absolutely perfect!! Thank you!!
We’re on Keto, almost everything Dairy is good. It’s just the sugar. I used Swerve. I found a Keto Strawberry sauce recipe to use instead of blueberry. I probably mixed it in and not swirled, as I kept it in my ice cream maker tub. What I tasted was amazing. I think Blueberry has less carbs than strawberries, but he preferred strawberries. I might do raspberries next time as those are friendlier than strawberries to the Keto diet. We can do 1/2 a cup of strawberries on the diet. so a little ice cream isn’t going to hurt us.
Hi Jolie,
I’m glad you found a way to make this recipe work with your Keto diet. Sometimes, you just need a little ice cream! Enjoy!
Not about blueberry cheesecake ice cream. Are you the cook/author who wrote about her Mother putting a layer of cranberry relish on “something” that you wouldn’t really do? I forgot to write it down to try myself I hope you are the author or writer of that statement. Thanks, Carol
Just made this- so yummy!
Thanks, Helen. I’m so glad you liked this ice cream. xo
Best ice cream by far. The only bad thing is after I found this is am scared to try other ice creams in fear they won’t be as good as this. 10/10 would recommend. I like topping it with graham cracker crumbs so it is like a cheesecake.
I haven’t tried the graham cracker crumbs. It sounds like a great idea. It sounds like you may love this ice cream as much as I do. xo
Can I substitute half and half for the heavy cream? I don’t have any heavy cream on hand.
You really need the heavy cream for this to be rich and creamy, Ally.
My mother was reminiscing about a blueberry cheesecake icecream we had over 30 years ago at Yellowstone Park. I decided to surprise her with some and bought a cuisinart icecream maker and used your recipe. She loved it and she is very picky. It’s delicious! I’m making more tomorrow!
Linda, I’m so glad this ice cream brought good memories and that your mother loved it. Thanks!