Blueberry Cheesecake Ice Cream is a no-churn ice cream swirled with a fresh blueberry syrup, cheesecake filling and crumbled graham crackers.
Oh my, you guys! This ice cream is out of this world. There’s a local dairy that sells fresh ice cream in the summer (seriously, you can see the cows from the window) and blueberry cheesecake is one of their specialty flavors. After having it once, I knew that I needed to make my own version of it.
The cheesecake aspect makes it rich but the blueberries provide just enough sweetness to give it a balanced flavor. And the graham cracker crumbs… 😍 Seriously. I looked at a bunch of recipes and realized that pretty much no cheesecake ice cream included them. Why?! It’s what makes cheesecake, cheesecake! So I knew my version was including them no matter what. They give a great little crunch to the ice cream. Personally, I think it’s most delicious served on a waffle cone, but chose your cone or bowl of choice.
CAN I MAKE BLUEBERRY CHEESECAKE ICE CREAM WITHOUT AN ICE CREAM MAKER?
Yep! This recipe is actually a no-churn recipe. I’d say it’s because I prefer them, but the honest answer is I’m lazy and never remember to put the ice cream attachment to my Kitchenaid Mixer into the freezer. So if I’m making ice cream, it’s always a no churn version.
You do need a mixer, either handheld or a stand one to mix up the ice cream base. Unless you have some really awesome arm muscles and can turn it into a thick whipped cream on your own. And if you can, can we talk? I could work on my arm exercise routine.
BLUEBERRY CHEESECAKE ICE CREAM INGREDIENTS
- lemon juice
- cream cheese
- sweetened condensed milk
- heavy whipping cream
- graham crackers
BLUEBERRY CHEESECAKE ICE CREAM DIRECTIONS
- Combine the blueberries, sugar and lemon juice together over medium high heat. Cook until the mixture thickens, then let it cool.
- Beat the cream cheese in a stand mixer, then add in the sweetened condensed milk, heavy whipping cream and vanilla and beat until stiff peaks (like when making fresh whipped cream) form.
- Layer half the milk mixture into a container with a lid. Add half the blueberries in dollops and half the graham cracker crumbs. Swirl. Repeat with the remaining ingredients.
- Cover and freeze for at least 6 hours.
Blueberry Cheesecake Ice Cream
- 2 cups blueberries fresh or frozen
- 2 tbsp sugar
- 1 tbsp lemon juice
- 8 oz. cream cheese softened
- 14 oz. can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tsp vanilla
- 1 sleeve graham crackers crumbled
- 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.
- Continue simmering the mixture, stirring frequently until it thickens, about another 5 minutes. Remove from the heat and let cool.
- 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.
- 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.
- Repeat with the remainder of the whipped cream mixture, blueberries and graham cracker crumbs.
- Cover and freeze for at least 6 hours but up to overnight.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.