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!
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!
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.
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!
Make the Blueberry Sauce.
Meanwhile, begin making your blueberry sauce portion of the ice cream. I like to start with bright, fresh blueberries.
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.
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.
Add blueberry sauce to the ice cream.
Then add dollops of your blueberry sauce to your ice cream.
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.
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
Old Fashioned Vanilla Ice Cream
Here’s my Blueberry Cheesecake Ice Cream Recipe. I hope you love it as much as I do!
Blueberry Cheesecake Ice Cream Recipe
Equipment
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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi,Robyn,the ice cream was yummy,but the berries stayed frozen and actually the ice cream took a while to thaw a little in order to scoop it,the ice cream tub is amazing!!!🤗
Robyn,I’m sorry I was not too clear,when do u add the blueberry sauce to the no church recipe ,and using your tub,which I love.,thank u.
Patty, for the no churn version of the blueberry cheesecake ice cream, you add the blueberry sauce to the tub after it has frozen for a while and is still soft and creamy.I hope you enjoy the ice cream. I”m so glad you love those tubs. We do at our house.
Hi Robin – Do you have any guidance on what to substitute to make this is no dairy? I just can’t do the milk or cream! Coconut milk in the can? Adding butter to almond milk? Any thoughts? Love your recipes! You are my go-to!
I haven’t made this ice cream dairy-free, Donna, but you could use canned full-fat coconut milk. The canned coconut milk is creamier than the refrigerated. I hope you enjoy.
If I choose the no-churn method and the instructions say to freeze, am I still able to swirl the blueberry sauce into it?
Vickie, when I make the no-churn version of this ice cream, I follow the same instructions. I drop dollops of the blueberry sauce on top the ice cream and run a knife through the ice cream to swirl it through the ice cream. I hope you enjoy!
This Blueberry Cheesecake Ice Cream looks simply devine! I love ice cream and have been wanting to make it at home for quite some time. Does anybody have any suggestions for a good ice cream maker? I have no idea what to look for. I would appreciate your assistance, Debbie
Debbie, you can make this blueberry cheesecake ice cream without an ice cream maker. Just follow the instructions for the no-churn version. Maybe someone on here can tell you their favorite ice cream makers. I’ve used both the electric ice cream makers as well as the old fashioned wooden tub ice cream makers. The wooden tub makers always remind me of when I was a little girl and making ice cream with my grandparents.
Absolutely delicious! I just got an ice cream maker & this had to be my first recipe. It did not disappoint! I stirred in small chunks of frozen cheesecake for an added bonus…omg!
Thanks, Jennifer. The addition of the frozen cheesecake chunks sounds amazing.
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!
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.
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.
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.