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Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

This no churn Blueberry Cheesecake Ice Cream is super easy to make, extra rich and decadent! And it is studded with fresh blueberries.
Course Ice Cream
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Author Manuela Zangara


Cheesecake Ice Cream

  • 480 gms – 2 cups heavy cream
  • 225 gms – 8 oz. cream cheese at room temperature
  • 415 gms – 14 oz. condensed milk
  • ½ tsp lemon zest grated
  • Cookie crumbs

Blueberry Mixture

  • 225 gms – 1 ½ cup blueberries
  • 3 tbsp granulated sugar
  • ½ tsp vanilla extract
  • 2 tbsp water
  • ½ tsp cornstarch + 1 tbsp water


Cheesecake Ice Cream

  1. Whip the heavy cream until stiff peaks form. Keep aside.
  2. Whisk together the cream cheese, condensed milk, and lemon zest until well combined.
  3. Gently fold in the whipped cream with a rubber spatula, making sure not to deflate the mix.
  4. Transfer to a container and freeze for 4 hours.

Blueberry Mixture

  1. Put the blueberries, vanilla extract, sugar and water in a saucepan and cook for 5 minutes.
  2. In the meantime, melt the cornstarch in the remaining tablespoon of water and then add the mixture to the blueberries. Mix and cook for 1 minute. Let it cool down completely.

To Assemble

  1. After the 4 hours have passed, pour the blueberry mixture on top of the ice cream and swirl it a little using a knife.
  2. Put back in the freezer overnight or until completely set.
  3. Take the ice cream out of the freezer 10 minutes before eating. Serve with cookie crumbs on the top.