This No Churn Blueberry Cheesecake Ice Cream is super easy to make and tastes so good. This extra rich and decadent ice cream is studded with fresh blueberries and does not require an ice cream maker.
Now just because summer is ending does not mean that we have to give up ice cream, right?
Right. Okay, glad we agreed.
Ice cream is right up there next to Reese’s peanut butter cups on my top favorite sweet treats. When it comes to ice cream though, I almost always gravitate to a more rich flavor like butter pecan or chocolate. I’m not a huge fan of fruit in my ice cream. That is until now.
This is the first ice cream recipe that I’ve posted and I couldn’t be more happy to bring you this deliciousness. This ice cream is a no churn type of ice cream which means you don’t need a fancy ice cream maker or any other gadgets.
I’ve always wanted to experiment with making ice cream but ya girl does not own an ice cream maker so I’ve held off. And then I started researching no churn ice cream and I’ve found love just like Rihanna and Drake.
What I love aside from this recipe being no churn is the minimal ingredients and flavor. I usually tend to overthink things so I’ve always assumed making homemade ice cream requires a zillion ingredients. The base of this blueberry cheesecake ice cream entails cream cheese, heavy cream, and sweetened condensed milk. That’s it.
And the blueberry mixture comes together with fresh blueberries, vanilla sugar, lemon juice, and a little water. Once you bring the blueberry sauce together, try not to eat it by the spoonful, I dare you! It’s that damn good.
The ease and simplicity of this ice cream is only one part. Since this ice cream has cream cheese in its base, the overall texture is smooth and creamy. Add in that blueberry mixture and it’s pure heaven. You’ll be wanting scoop after scoop. But it’s all good because summer is ending and we can all leave our summer bodies in the dust! 😂
This Blueberry Cheesecake Ice Cream is:
- No churn
- Smooth and creamy
- Studded with fresh blueberries
- Incredibly delicious
- For the Ice Cream base
- 2 cups heavy cream
- 1 8 oz package cream cheese, softened to room temp.
- 1 14 oz can sweetened condensed milk
- ½ tsp lemon zest, optional
- For the Blueberry Mixture
- 1½ cup fresh blueberries
- 3 tbsp vanilla sugar
- 2 tbsp water
- ½ tsp cornstarch plus 1 tbsp water
- In a large bowl using a handheld electric whisk (or in a stand mixer with whisk attachment), whisk heavy cream until it forms stiff peaks and set aside.
- In a separate bowl, combine cream cheese, condensed milk, and lemon zest and whisk until completely smooth and free of any lumps.
- Gently fold whipped cream into cream cheese mixture and transfer to a loaf pan or other container. Cover with lid or cling wrap.
- Place into freezer and freeze for about 4 hours.
- In the meantime, make the blueberry mixture. In a medium saucepan, combine blueberries, vanilla sugar, and water.
- Let cook over medium heat for about 5-7 minutes. You want most of the blueberries to have burst and the mixture to be runny.
- In a small bowl, mix together the cornstarch and 1 tbsp of water to make a slurry. Add it to the blueberry mixture and let cook for another minute.
- Remove blueberry mixture from heat and transfer into a container to put in the refrigerator to cool.
- Once ice cream has rested in freezer for 4 hours, pour blueberry mixture over semi-set ice cream and gently swirl blueberry mixture into ice cream.
- Be careful not to swirl too much or you'll end up with blue ice cream.
- Pop container back into freezer to let sit overnight.
- When ready to serve, let ice cream sit out for about 10 minutes to soften.
- Enjoy with sugar/waffle ice cream cones and graham crackers.