Blueberry Cheesecake Ice Cream #FantasticFoodFight

Blueberry Cheesecake Ice Cream is a no-churn ice cream swirled with a fresh blueberry syrup, cheesecake filling and crumbled graham crackers.



Blueberry Swirl:

Ice Cream:


  1. Combine the blueberries, sugar and lemon juice in a medium saucepan. Heat over medium heat, stirring occasionally. Once the mixture comes to a simmer, about 5 minutes, slightly mash down the berries to further release their juices.
  2. Continue simmering the mixture, stirring frequently until it thickens, about another 5 minutes. Remove from the heat and let cool.
  3. Add the cream cheese to the bowl of your stand mixer. Beat on medium speed for 3 minutes, then add in the sweetened condensed milk, heavy whipping cream and vanilla and start on low speed, increasing to high speed and stiff peaks form, 6-10 minutes.
  4. Pour half of the whipped cream mixture into a large bowl. A half of the blueberry mixture in dollops and half of the crumbled graham crackers. Use a knife to swirl the blueberries and graham cracker crumbs through the ice cream base.
  5. Repeat with the remainder of the whipped cream mixture, blueberries and graham cracker crumbs.
  6. Cover and freeze for at least 6 hours but up to overnight.

Keywords: blueberry cheesecake ice cream, blueberries, cheesecake ice cream, ice cream, graham crackers, fantastical food fight

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