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Blueberry Swirled Cheesecake Ice Cream

Helen T. Patterson
A rich and creamy cheesecake ice cream swirled with fresh blueberry sauce and crushed graham crackers.
High in protein, fiber-rich, and freezer-friendly, this no-churn dessert is perfect for a quick homemade treat that satisfies your sweet tooth without extra effort.
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Prep Time 20 minutes
Cook Time 15 minutes
Freeze Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 Small saucepan
  • 1 heat-safe container for chilling (1 qt or larger)
  • Food processor or blender
  • Large mixing bowl
  • Ice cream maker (1 qt capacity)
  • Knife for swirling
  • Freezer-Safe Container (for storage)

Ingredients
  

For the Blueberry Swirl

  • 1 1/2 cups fresh blueberries
  • 1/4 cup granulated sugar adjust for tartness
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 1 tsp cold water

For the Ice Cream Base

  • 14 oz can fat-free sweetened condensed milk chilled
  • 8 oz cream cheese softened (about 1/3 standard fat)
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 cups milk whole or higher fat for creamier texture
  • 1/3 cup crushed graham crackers

Instructions
 

  • Prepare the Blueberry Swirl: Begin by making the luscious blueberry swirl that will give your ice cream its signature tangy-sweet pockets of flavor.
    In a small saucepan, combine 1 1/2 cups fresh blueberries, 1/4 cup sugar, and 1 tablespoon fresh lemon juice.
    Place the saucepan over medium heat and bring the mixture gently to a boil.
    As the blueberries begin to soften, they’ll release their natural juices, creating a fragrant and colorful syrup.
  • Thicken the Blueberry Mixture: Once your blueberries are bubbling, reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.
    This simmering step helps the berries release even more juice while concentrating the flavors.
    Next, mix 1 tablespoon cornstarch with a teaspoon of cold water to make a smooth slurry and stir it into the simmering blueberries.
    Continue simmering for another 5 minutes, stirring gently to prevent sticking, until the sauce thickens to a jam-like consistency.
  • Cool and Chill the Blueberry Swirl: Remove the saucepan from heat and let the blueberry mixture cool for a few minutes at room temperature.
    Once slightly cooled, transfer it to a heat-safe container and refrigerate for at least 1 hour, or even overnight if you want to save time the day before.
    Chilling the swirl ensures that it stays separate from the ice cream base during the final layering, creating those beautiful, distinct blueberry ribbons.
  • Prepare the Creamy Ice Cream Base: While the blueberry swirl chills, it’s time to make the ice cream base.
    In a food processor or blender, combine 14 oz chilled fat-free sweetened condensed milk, 8 oz softened cream cheese, 1 1/2 teaspoons vanilla extract, and 1/8 teaspoon salt.
    Blend the ingredients until completely smooth and creamy, with no lumps of cream cheese remaining.
    This step ensures your ice cream will have a velvety, uniform texture without any graininess.
  • Incorporate the Milk: Pour the smooth condensed milk mixture into a large mixing bowl.
    Gradually whisk in 2 cups of milk, preferably full-fat for extra creaminess.
    Whisking gently at this stage ensures that the ice cream base is fully combined, smooth, and light, which helps the ice cream churn evenly in the ice cream maker.
  • Churn the Ice Cream: Transfer the prepared ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions.
    The ice cream should reach a soft, thickened texture—similar to a firm custard—after 20–30 minutes of churning, depending on your machine.
    At this point, it’s soft-set, ready to be layered with the blueberry swirl and graham cracker crumbs.
  • Layer with Blueberry Swirl and Graham Crackers: Now for the fun, visually stunning step.
    In a freezer-safe container, pour half of the churned ice cream to create the first layer.
    Spoon half of your chilled blueberry swirl over the top, followed by half of the 1/3 cup crushed graham crackers.
    Using a butter knife or spatula, gently swirl the blueberry and graham cracker through the ice cream, creating marbled ribbons without fully mixing it.
  • Add the Final Layers: Spread the remaining ice cream evenly over the first layer.
    Repeat the process with the remaining blueberry swirl and crushed graham crackers.
    Again, use a knife to swirl gently for that classic cheesecake-ice-cream effect.
    The goal is to maintain visible ribbons of blueberry sauce, combined with the subtle crunch and flavor of graham crackers.
  • Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer.
    Allow the ice cream to firm up for at least 4–6 hours, or overnight for best results.
    Freezing slowly ensures a creamy, scoopable texture without large ice crystals forming.
  • Serve and Enjoy: Once fully frozen, your homemade Blueberry Swirled Cheesecake Ice Cream is ready to enjoy.
    Scoop into bowls or cones, letting the swirls of blueberry and graham cracker sparkle in every serving.
    For an extra indulgent touch, drizzle with additional fresh blueberries or a sprinkle of graham cracker crumbs.
    Store leftovers in the freezer with the lid tightly sealed to maintain texture and flavor.

Notes

  • Using fresh, ripe blueberries ensures a naturally sweet, tangy flavor without needing too much sugar.
  • Fat-free sweetened condensed milk keeps the dessert lighter, while cream cheese adds protein and richness.
  • Crushed graham crackers give a subtle crunch and authentic cheesecake flavor, balancing the creamy ice cream.
  • Churning the ice cream until soft-set allows for smooth layering with the blueberry swirl without melting or overmixing.
  • This recipe is naturally freezer-friendly and can be made ahead, making it perfect for meal prep or unexpected guests.