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Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream is a no-churn ice cream swirled with a fresh blueberry syrup, cheesecake filling and crumbled graham crackers.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Frozen Treats
Servings 4 cups


Blueberry Swirl:

  • 2 cups blueberries fresh or frozen
  • 2 tablespoon sugar
  • 1 tablespoon lemon juice

Ice Cream:

  • 8 oz. cream cheese softened
  • 14 oz. can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 teaspoon 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.

Keyword blueberries, blueberry cheesecake ice cream, cheesecake ice cream, fantastical food fight, graham crackers, ice cream
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