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Scoop of Blueberry Cheesecake Ice Cream in a waffle cone set in a glass filled with fresh blueberries.

Blueberry Cheesecake Ice Cream Recipe

Smooth Blueberry Cheesecake Ice Cream pairs a creamy cheesecake mixture with sweet blueberry swirls for a no-churn dessert with a rich, creamy texture.

Course: Ice Cream
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Author: Manuela Zangara

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 teaspoon lemon zest – grated
  • cookie crumbs

Blueberry Mixture

  • 225 g – 1 ½ cups blueberries
  • 3 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon water
  • ½ teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Cheesecake Ice Cream

  1. Whip the heavy cream until stiff peaks form. Set aside.
  2. In a separate bowl, whisk together the cream cheese, condensed milk, and lemon zest until smooth and well combined.
  3. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care not to deflate the mixture.
  4. Transfer the mixture to a container and freeze for 4 hours.

Blueberry Mixture

  1. Combine the blueberries, vanilla extract, sugar, and water in a saucepan. Cook over medium heat for 5 minutes.
  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

  1. After 4 hours, pour the cooled blueberry mixture over the ice cream and gently swirl it with a knife.
  2. Return the ice cream to the freezer until firm, if needed.
  3. Remove the ice cream from the freezer 10 minutes before serving.
  4. Serve with cookie crumbs on top.