Smooth Blueberry Cheesecake Ice Cream pairs a creamy cheesecake mixture with sweet blueberry swirls for a no-churn dessert with a rich, creamy texture.
Do you love cheesecake and ice cream? Then this Blueberry Cheesecake Ice Cream is for you. It brings both desserts together in one creamy treat. It tastes amazing, and you don’t even need an ice cream machine to make it.
You can whip it up in 20 minutes! The hardest part is waiting for it to set before you can enjoy it. Top it with cookie crumbs or graham cracker crumbs to make it taste even more like cheesecake. Enjoy!
Reasons to Make This Cheesecake Ice Cream
- A generous batch leaves plenty for family, guests, or another treat later in the week.
- Homemade blueberry sauce gives more fruit flavour than many commercial versions.
- Cheesecake and ice cream come together in one dessert without making two separate recipes.
Key Ingredients for Blueberry Cheesecake Ice Cream
Blueberries
Blueberries give this ice cream its signature fruity flavour, vibrant colour, and beautiful swirls throughout. Fresh blueberries are ideal when they’re in season, but frozen blueberries work just as well and can be cooked straight from the freezer.
Cream Cheese
Cream cheese gives the ice cream its classic cheesecake flavour and creamy texture. Let it come to room temperature before mixing so it blends smoothly with the condensed milk. Full-fat cream cheese gives the richest result.
Heavy Cream
Creates a light, creamy texture once whipped and frozen. Whip it to stiff peaks to incorporate air into the mixture. Choose heavy cream with at least 35% fat for the creamiest texture.
Condensed Milk
Condensed milk sweetens the ice cream while helping it stay smooth without an ice cream machine. Be sure to use sweetened condensed milk, as evaporated milk won’t give the same texture or sweetness.
Cookie Crumbs
Cookie crumbs add a crisp contrast and make each serving taste even more like cheesecake. Sprinkle them over the ice cream just before serving so they stay crunchy.
Find the complete list with measurements in the recipe card below.
How to Make Blueberry Cheesecake Ice Cream
Cheesecake Ice Cream
Step 1: Whip the heavy cream until stiff peaks form. Set aside.
Step 2: In a separate bowl, whisk together the cream cheese, condensed milk, and lemon zest until smooth and well combined.
Step 3: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care not to deflate the mixture.
Step 4: Transfer the mixture to a container and freeze for 4 hours.
Blueberry Mixture
Step 1: Combine the blueberries, vanilla extract, sugar, and water in a saucepan. Cook over medium heat for 5 minutes.
Step 2: Mix the cornstarch with the remaining tablespoon of water until smooth. Stir it into the blueberry mixture and cook for 1 minute, or until slightly thickened. Leave to cool completely.
To Assemble
Step 1: After 4 hours, pour the cooled blueberry mixture over the ice cream and gently swirl it with a knife.
Step 2: Return the ice cream to the freezer until firm, if needed.
Step 3: Remove the ice cream from the freezer 10 minutes before serving.
Step 4: Serve with cookie crumbs on top.
Frequently Asked Questions
Yes. Frozen blueberries work well in the sauce and don’t need to be thawed first. You may need to cook them for an extra minute or two until they soften.
If the ice cream is too hard to scoop, let it stand at room temperature for about 10 minutes before serving. No-churn ice cream naturally becomes firmer after several hours in the freezer, so a short rest softens it enough for easier scooping.
Yes. Graham cracker crumbs are a great alternative and give the ice cream a more traditional cheesecake flavour.
You can add chopped white or dark chocolate, toasted nuts, crushed meringues, or extra cookie or graham cracker crumbs. Fold them into the ice cream mixture before freezing so they’re evenly distributed throughout.
Extra Help from the Kitchen
Use a Metal Loaf Tin – Freeze the ice cream in a metal loaf tin if you have one. It chills more quickly than glass or ceramic, helping the ice cream freeze more evenly.
Cover the Surface – Press a sheet of baking paper or cling film directly onto the surface before sealing the container. This helps reduce the formation of ice crystals during freezing.
Freeze Away from the Freezer Door – Place the container towards the back of the freezer where the temperature stays more consistent. This helps the ice cream freeze more evenly.
Scrape the Bowl – Fold around the sides and bottom of the bowl as you mix. This helps distribute the cream cheese mixture evenly and prevents heavier pockets from being left behind.
Keep the Swirl Gentle – Swirl the blueberry mixture with just a few passes of the knife. Too much mixing can blend the sauce into the ice cream instead of leaving distinct ribbons.
Variations and Twists
Swap the Blueberries – Replace the blueberries with raspberries, blackberries, or a mix of berries. Cook the fruit mixture the same way before swirling it through the ice cream.
Use Graham Cracker Crumbs – Replace the cookie crumbs with graham cracker crumbs for a more classic cheesecake flavour. Sprinkle them on top before serving or fold a small amount into the ice cream before the final freeze.
Add More Vanilla – Stir an extra ½ teaspoon of vanilla extract into the cream cheese mixture before folding in the whipped cream. This gives the cheesecake base a slightly deeper vanilla flavour.
Fold in White Chocolate – Fold 100 g – 3½ oz chopped white chocolate into the ice cream mixture before transferring it to the container. Freeze as directed, then swirl in the blueberry mixture.
Make Individual Servings – Divide the ice cream mixture between small freezer-safe containers or cups before freezing. Swirl the blueberry mixture into each portion, then freeze until set.
Storage and Shelf Life
Store the Blueberry Cheesecake Ice Cream in an airtight freezer-safe container in the freezer for up to 2 weeks for the best texture. Press a piece of baking paper or cling film directly onto the surface before sealing the container to help reduce ice crystals.
Leave the ice cream at room temperature for about 10 minutes before serving so it softens enough to scoop. Don’t refreeze any leftovers that have melted completely, as the texture will become icy.
More Ways to Enjoy Blueberries
- Blueberry Clafoutis
- Homemade Blueberry Jam
- Blueberry Trifle
- Blueberry Lavender Swirl Yogurt Popsicles
- Blueberry Curd
Blueberry Cheesecake Ice Cream Recipe
Ingredients
Cheesecake Ice Cream
- 480 g – 2 cups heavy cream
- 225 g – 8 oz cream cheese – at room temperature
- 415 g – 14 oz sweetened condensed milk
- ½ tsp lemon zest – grated
- cookie crumbs
Blueberry Mixture
- 225 g – 1 ½ cups blueberries
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- 2 tbsp water
- ½ tsp cornstarch mixed with 1 tbsp water
Instructions
Cheesecake Ice Cream
- Whip the heavy cream until stiff peaks form. Set aside.
- In a separate bowl, whisk together the cream cheese, condensed milk, and lemon zest until smooth and well combined.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care not to deflate the mixture.
- Transfer the mixture to a container and freeze for 4 hours.
Blueberry Mixture
- Combine the blueberries, vanilla extract, sugar, and water in a saucepan. Cook over medium heat for 5 minutes.
- Mix the cornstarch with the remaining tablespoon of water until smooth. Stir it into the blueberry mixture and cook for 1 minute, or until slightly thickened. Leave to cool completely.
To Assemble
- After 4 hours, pour the cooled blueberry mixture over the ice cream and gently swirl it with a knife.
- Return the ice cream to the freezer until firm, if needed.
- Remove the ice cream from the freezer 10 minutes before serving.
- Serve with cookie crumbs on top.
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