This super easy no-churn blueberry cheesecake ice cream is a real treat for any time of the year, friends. A silky smooth tangy cheesecake flavor meets the tart sweetness from juicy blueberries and crushed graham crackers.
The best part being that it all comes together with NO ICE CREAM MACHINE!
Sometimes it’s so nice to go back to an older post and show it some love. Take this blueberry cheesecake ice cream post that I originally posted back in 2016. It’s one of my absolute favorite blueberry recipes on my site just like these blueberry streusel muffins or this cute mini cake.
But listen, back in 2016, when I first got started with this food blog; ya’ll, my recipe writing and food photography was wayyyy less than stellar, ha! In full transparency mode, I’m just gonna be all the way real with you… #growth!
However, I’d like to think that I’ve come a long way since then and thought it would be great to give this blueberry cheesecake ice cream post some revitalized freshness including new pics and a better written recipe.
When I tell you that I am in love with no-churn ice cream recipes, I am not lying! Look, I don’t have a fancy ice cream maker and I’m sure that I’m not the only one. And I can guarantee you that this is one the whole family will enjoy.
How To Make No-Churn Blueberry Cheesecake Ice Cream:
There are so many great things about no-churn ice cream recipes. For starters, this ice cream is super creamy and lush but does get more firm than traditional ice cream due to the non-custard base. Heavy cream is literally whipped into submission in your mixer/ or with a handheld electric mixer. It gets beaten until it thickens and forms really stiff peaks.
I’ve added vanilla bean paste to be whipped with the heavy cream because honestly vanilla bean paste is far greater than vanilla extract, don’t @ me! I’m just stating the facts lol. But honestly, those flecks and that added signature vanilla bean goodness is out of this world, swoon!
Tell Me More About This Recipe:
The cheesecake portion is of ultra importance, guys. You know how classic cheesecake is ultra smooth and silky, right? That’s what we’re going for in this recipe as well. Your cream cheese will need to be mixed very well to make sure we don’t end up with lumps in our ice cream- that’s no bueno. An ultra creamy consistency is clutch throughout this recipe!
Once the cream cheese is beaten, add the sweetened condensed milk. Next up, you’re gonna gently fold the heavy whipped cream into the cream cheese mixture, stir to combine, and then put it into a loaf pan. Let it sit in the freezer to get semi-firm while you make the blueberry mixture.
Lastly, the blueberry mixture comes together on the stovetop with a quickness. In a small saucepan, combine blueberries, lemon juice, lemon zest, and a slurry (a little cornstarch and water) to thicken the sauce. Let it come up to a light boil and remove from stove to cool.
Once cooled, using a knife, gently swirl blueberry mixture into ice cream. At this stage you want to be careful not to swirl too much or you’ll end up with blue-ish looking cream instead of that gorgeous purple color that gives us blueberry cheesecake ice cream.
Finally, the hardest part is the wait. I know, I know. For best results, I recommend to let the ice cream set overnight but at least 7-8 hours will do. And then enjoy this bomb dessert with your fave ice cream cones, waffle bowls, and other accoutrements that you see fit.
This post was originally published in September 2016 and updated in September 2019.
I’m so so so happy to update this post and I hope ya’ll get to making some homemade no-churn blueberry cheesecake ice cream! YAY 😛
Until next time…love and butter,
This super easy no-churn blueberry cheesecake ice cream is a real treat for any time of the year. A silky smooth cheesecake flavor meets the tart sweetness from juicy blueberries and crushed graham crackers. The best part being that it all comes together with NO ICE CREAM MACHINE!
- 2 cups heavy whipping cream
- 1 tablespoon vanilla bean paste
- 1 (14oz) can sweetened condensed milk
- 1 (8oz) brick-style cream cheese, softened to room temperature
- 1 1/2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cornstarch plus 1 tablespoon water, as slurry
- 2–3 sleeves of graham crackers, crushed
- In a stand mixer fitted with the whisk attachment or using a handheld electric mixer, whisk heavy cream and vanilla bean paste together until stiff peaks form, about 6-8 minutes. Heavy cream should be thick and whipped.
- In a separate large bowl, add softened cream cheese. Using a rubber spatula, mix cream cheese together until any lumps disappear. Add in condensed milk and stir until combined.
- Gently fold in heavy whipped cream and again mix until combined.
- Add mixture into a loaf pan and transfer to freezer to get semi-firm.
- In a small saucepan, add blueberries, lemon juice, lemon zest, and slurry (this mixture helps to thicken the blueberry sauce) into pan. Let come up to a light boil, about 5 minutes. Some blueberries will burst and some will remain semi-intact. Turn off heat and transfer blueberry sauce to a small jar to cool in fridge for a bit.
- Using a spoon, add a spoonful of blueberry mixture all over top of ice cream. Then, using a knife, gently swirl the sauce into the ice cream. Be careful not to over-swirl as you’ll turn the mixture blue. Nice rough swirls and dollops is what you want throughout the ice cream. Add crushed graham crackers on top, if desired.
- Cover ice cream with clear wrap, then transfer back to freezer overnight, 8-10 hours.
- Let ice cream thaw out for a few minutes and then enjoy with waffle bowls, sugar cones, etc.
- Category: Dessert
- Method: Ice Cream
- Cuisine: American
Keywords: ice cream, blueberries, dessert