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Imagine a scoop of velvety, creamy ice cream infused with the rich tang of cheesecake, swirled with a luscious blueberry compote, and finished with crunchy bites of graham cracker crumble.
This Blueberry Cheesecake Ice Cream is the ultimate frozen dessert, combining the best of cheesecake and ice cream into one irresistible treat.
Whether you’re a fan of classic cheesecake or simply love homemade ice cream, this recipe is guaranteed to impress.
The smooth and creamy texture, the bursts of fruity blueberry, and the buttery crunch of graham crackers create a perfect balance of flavors and textures in every bite.
The best part? You don’t need an ice cream maker to make this!
With just a few simple ingredients and a little patience while it freezes, you can create a decadent, bakery-inspired dessert right at home.
Why You’ll Love This Recipe
This Blueberry Cheesecake Ice Cream is more than just a dessert—it’s a luxurious experience.
Here’s why you’ll fall in love with it:
1. Creamy, Dreamy, and Packed with Flavor
The base is rich and creamy with real cream cheese, giving it that classic cheesecake flavor.
Combined with fresh blueberries and a hint of vanilla, every bite is indulgent and satisfying.
2. No Ice Cream Maker Needed
This is a no-churn recipe, meaning you don’t need any special equipment.
Just mix, layer, and freeze—it’s that easy!
3. Perfect Balance of Sweet and Tangy
The homemade blueberry swirl adds a natural fruitiness that complements the rich cheesecake base, while a touch of lemon brightens the flavors.
4. A Fun Twist on a Classic Dessert
If you love cheesecake, this frozen version takes it to another level!
The graham cracker crumble mimics the crust, giving it that signature cheesecake taste in every spoonful.
5. Customizable & Crowd-Pleasing
Want to switch up the flavors? Try swapping blueberries for raspberries, strawberries, or even a mix of berries.
It’s an easy recipe to personalize based on your taste!
Whether you’re making it for a summer gathering or just treating yourself, this Blueberry Cheesecake Ice Cream is guaranteed to be a hit.
Ingredients You’ll Need
To make this Blueberry Cheesecake Ice Cream, you’ll need simple yet flavorful ingredients that come together to create the perfect balance of creamy, tangy, and sweet.
For the Cheesecake Ice Cream Base:
- 8 oz (225g) cream cheese, softened – Gives the ice cream its signature cheesecake flavor and creamy texture.
- 2 cups (480ml) heavy cream – Provides richness and helps create a smooth consistency.
- 1 can (14 oz) sweetened condensed milk – Adds sweetness and keeps the ice cream soft.
- 1 teaspoon vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
- 1 teaspoon lemon zest (optional) – Brightens the flavors with a subtle citrus kick.
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries – The star ingredient for the fruity swirl.
- ¼ cup granulated sugar – Sweetens the blueberries while they cook down.
- 1 tablespoon lemon juice – Balances the sweetness and enhances the blueberry flavor.
- 1 teaspoon cornstarch + 1 tablespoon water – Helps thicken the sauce so it swirls beautifully.
For the Graham Cracker Crumble:
- 6 graham crackers, crushed – Mimics the classic cheesecake crust.
- 2 tablespoons melted butter – Helps bind the crumbs together for a crunchy texture.
- 1 tablespoon brown sugar – Adds a hint of caramel-like sweetness.
Now that we have everything ready, let’s dive into making this delicious ice cream!
Step-by-Step Instructions
This Blueberry Cheesecake Ice Cream is easy to make, with just a few simple steps.
Follow along, and in no time, you’ll have a rich and creamy homemade dessert!
Step 1: Make the Blueberry Swirl
- In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.
- Cook, stirring occasionally, until the blueberries start to break down and release their juices (about 5 minutes).
- In a small bowl, mix the cornstarch with water to form a slurry, then stir it into the blueberry mixture.
- Continue cooking for another 2–3 minutes until the sauce thickens slightly.
- Remove from heat and let the blueberry sauce cool completely. (You can refrigerate it to speed up the process.)
Step 2: Prepare the Graham Cracker Crumble
- In a bowl, mix the crushed graham crackers with melted butter and brown sugar until the crumbs are evenly coated.
- Set aside for layering later.
Step 3: Make the Cheesecake Ice Cream Base
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness.
Step 4: Assemble the Ice Cream
- Pour half of the cheesecake ice cream base into a loaf pan or freezer-safe container.
- Spoon half of the blueberry swirl over the top and use a knife to gently swirl it into the mixture.
- Sprinkle half of the graham cracker crumble evenly over the layer.
- Repeat with the remaining ice cream base, blueberry swirl, and graham cracker crumble.
- Lightly swirl everything again for a marbled effect.
Step 5: Freeze & Serve
- Cover the container with plastic wrap or a lid and freeze for at least 6 hours (preferably overnight) until firm.
- When ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly.
- Scoop and enjoy this rich, creamy, and fruity Blueberry Cheesecake Ice Cream!
Tips for the Best Blueberry Cheesecake Ice Cream
To make sure your Blueberry Cheesecake Ice Cream turns out as creamy and flavorful as possible, here are some pro tips to elevate your homemade treat:
1. Use Full-Fat Cream Cheese
For the best creamy texture and that rich cheesecake flavor, always opt for full-fat cream cheese.
Light or reduced-fat cream cheese might affect the overall consistency, making the ice cream less smooth.
2. Whip the Heavy Cream Properly
When whipping the heavy cream, make sure it’s chilled for the best results.
Whip it until stiff peaks form—this helps the ice cream achieve a lighter, airier texture.
Don’t overwhip, though, as it could turn into butter.
3. Let the Blueberry Sauce Cool Completely
Make sure the blueberry sauce is fully cooled before layering it into the ice cream. Hot or warm sauce can melt the cream base and make the texture grainy, so it’s essential to let it chill in the fridge for a while.
4. Adjust the Sweetness to Taste
The sweetness of the ice cream depends on your personal preference.
If you like a tangier, less-sweet treat, you can reduce the sugar in both the cheesecake base and the blueberry swirl.
Taste-test the blueberry sauce while cooking to adjust the sugar and lemon levels.
5. Prevent Ice Crystals
To avoid ice crystals, be sure to cover the ice cream with plastic wrap or wax paper directly on the surface before freezing.
This helps to prevent the formation of ice crystals and keeps the ice cream creamy.
6. Let It Rest Before Scooping
When you’re ready to serve the ice cream, allow it to sit out for a few minutes.
It will soften just enough to scoop easily without being too hard.
A warm ice cream scoop works wonders for smoother servings too!
7. Don’t Skip the Graham Cracker Crumble
The graham cracker crumble is what brings the cheesecake experience to life.
If you skip it, you’ll miss out on that signature crunch.
Be sure to add it between layers and on top for maximum flavor and texture!
Variations & Substitutions
While this Blueberry Cheesecake Ice Cream is perfect as is, feel free to customize it with these variations and substitutions to suit your taste:
1. Berry Variations
- Mixed Berries: Swap the blueberries for a mix of raspberries, strawberries, and blackberries for a different fruity flavor.
- Single Berry Swap: Use strawberries, blackberries, or raspberries for a change. These will give your ice cream a slightly different color and flavor profile.
- Frozen Fruit: If fresh berries aren’t available, frozen fruit works just as well. Be sure to thaw them slightly before cooking the blueberry sauce to get the right consistency.
2. Crust Variations
- Chocolate Graham Cracker Crust: For a twist on the classic, use chocolate graham crackers instead of regular ones for a chocolaty crunch.
- Cookie Crumble: You can also swap graham crackers for crushed shortbread cookies, vanilla wafers, or even Biscoff cookies for a different kind of flavor.
- Oats & Honey Crumble: If you’re craving a more wholesome option, you could try using a mixture of oats, honey, and melted butter for a granola-style crumble.
3. Dairy-Free Substitutes
- Non-Dairy Cream Cheese: If you’re dairy-free, use a plant-based cream cheese to keep the cheesecake flavor intact.
- Coconut Milk or Almond Milk: Replace the heavy cream with coconut cream or almond milk (look for unsweetened options) for a dairy-free base.
- Sweetened Condensed Coconut Milk: For a dairy-free alternative to sweetened condensed milk, try using coconut-based sweetened condensed milk.
4. Add-ins for Extra Flavor
- Swirl in Some Jam: Instead of fresh blueberry sauce, swirl in your favorite fruit jam for a quicker option.
- Add Chocolate: If you’re a chocolate lover, add chocolate chips or a fudge swirl to create a chocolatey cheesecake combo.
- Spices & Zests: Add a hint of cinnamon, nutmeg, or even a little orange zest to give your ice cream an extra layer of flavor.
5. Make It Churned
If you have an ice cream maker, you can adapt this recipe to make it churned instead of no-churn.
After making the ice cream base, simply follow the instructions for your ice cream maker to churn the mixture until it reaches a soft-serve consistency, then layer in the blueberry swirl and graham cracker crumble before freezing.
With these substitutions and variations, you can get creative and make the Blueberry Cheesecake Ice Cream your own!
The possibilities are endless, so feel free to explore different flavors and textures until you find your perfect combination.
Serving Suggestions
Now that you’ve made your Blueberry Cheesecake Ice Cream, here are some creative ways to serve it and make it even more irresistible:
1. Serve in a Waffle Cone
For an extra crunch, serve your homemade ice cream in a crisp waffle cone.
The combination of creamy ice cream and crunchy cone creates a delightful contrast in texture.
2. Drizzle with Extra Blueberry Sauce
If you love the blueberry flavor, drizzle a little extra blueberry sauce over the top of your ice cream.
The sauce adds a burst of sweetness and enhances the fruitiness of the dessert.
3. Top with Fresh Berries and Whipped Cream
Fresh blueberries, raspberries, or even strawberries make a beautiful topping.
Add a dollop of freshly whipped cream or even a sprinkle of powdered sugar for an elegant finishing touch.
4. Make an Ice Cream Sundae
Create a fun and indulgent sundae by adding a scoop of ice cream to a bowl and topping it with extra graham cracker crumbles, chocolate chips, or caramel sauce.
You can also add a maraschino cherry on top for that classic sundae feel.
5. Pair with a Warm Dessert
For an extra special treat, serve your ice cream alongside warm desserts like a slice of cheesecake, apple pie, or brownies.
The warm and cold contrast makes the flavors pop.
6. Frozen Ice Cream Sandwiches
For a fun twist, scoop the ice cream between two soft cookies, such as chocolate chip or oatmeal, to create homemade ice cream sandwiches.
It’s a great way to take your dessert to the next level!
Storage & Make-Ahead Tips
Making Blueberry Cheesecake Ice Cream ahead of time? No problem!
Here are some helpful tips to ensure your ice cream stays fresh and delicious for as long as possible.
1. Store in an Airtight Container
To preserve the ice cream’s texture and flavor, always store it in an airtight container.
This prevents ice crystals from forming and helps maintain its creamy consistency.
If you have a loaf pan, you can cover it tightly with plastic wrap or parchment paper, pressing it directly onto the surface of the ice cream before sealing with foil.
2. Keep It Covered with Plastic Wrap
For the smoothest texture, cover the surface of the ice cream directly with plastic wrap before placing the lid on your container.
This minimizes the chance of ice crystals forming on the top.
3. Freeze for Up to 2 Weeks
Homemade ice cream can be stored in the freezer for up to 2 weeks.
After this time, the texture might start to degrade a little, but it should still be safe and delicious to eat.
4. Let It Soften Before Scooping
When you’re ready to serve, let the ice cream sit at room temperature for about 5–10 minutes to soften slightly.
This makes scooping much easier and helps the ice cream stay smooth rather than icy.
5. Make Ahead for Parties
This ice cream can be made in advance and stored in the freezer, so it’s perfect for making ahead of time for dinner parties, barbecues, or special occasions.
In fact, the longer it sits in the freezer, the better the flavors meld together. Just be sure to give it enough time to freeze solid (at least 6 hours, preferably overnight).
By following these storage tips, you’ll ensure that your Blueberry Cheesecake Ice Cream stays fresh, creamy, and absolutely delicious every time you serve it!
Conclusion
Making Blueberry Cheesecake Ice Cream at home is an incredibly rewarding experience that combines the tangy richness of cheesecake with the sweet, fruity goodness of blueberries—all enveloped in a creamy, dreamy ice cream base.
Whether you’re indulging after a long day or impressing guests at a dinner party, this homemade ice cream is guaranteed to steal the show.
With its simple ingredients, no-churn option, and endless possibilities for customization, it’s a recipe you’ll want to return to again and again.
The contrast between the smooth cheesecake base, the swirl of blueberries, and the crunchy graham cracker crumble offers a flavor-packed, delightful treat every time you take a bite.
So go ahead, treat yourself to this delicious creation, and don’t forget to share it with friends and family.
They’ll thank you! If you try the recipe, let us know how it turned out in the comments below.
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly for the blueberry swirl.
Simply thaw them slightly before cooking the sauce, and the flavor and texture will be just as good.
2. How do I prevent ice crystals from forming in homemade ice cream?
To prevent ice crystals, cover the surface of the ice cream with plastic wrap or parchment paper before sealing it in an airtight container.
This will help maintain the creamy texture.
Also, allow the ice cream to soften slightly before serving for the best scooping experience.
3. Can I make this ice cream without condensed milk?
Yes, you can substitute sweetened condensed milk with a mixture of regular milk and sugar, though it will alter the texture slightly.
Alternatively, you can use a non-dairy version of sweetened condensed milk for a dairy-free option.
4. Can I use an ice cream maker for this recipe?
Absolutely! If you have an ice cream maker, you can churn the base before adding the blueberry swirl and graham cracker crumble.
Once the mixture reaches a soft-serve consistency, transfer it to a container and freeze until fully set.
5. How long can I store homemade ice cream?
Homemade ice cream can be stored in the freezer for up to 2 weeks.
After that, the texture may start to change, but it should still be safe to eat.
Be sure to store it in an airtight container to keep it fresh and free from freezer burn.
Blueberry Cheesecake Ice Cream
Equipment
- 1 large mixing bowl
- 1 Small saucepan
- (1) Whisk
- (1) Hand mixer or stand mixer
- 1 freezer-safe container or loaf pan
- 1 spatula
- 1 spoon or knife for swirling
Ingredients
For the Cheesecake Ice Cream Base:
- 8 oz 225g cream cheese, softened
- 2 cups 480ml heavy cream
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Graham Cracker Crumble:
- 6 graham crackers crushed
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
Instructions
Make the Blueberry Sauce:
- In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Stir occasionally until the blueberries start breaking down and release their juice (about 5 minutes).
- In a small bowl, mix the cornstarch with water, then stir the slurry into the blueberry mixture. Cook for another 2–3 minutes until thickened. Remove from heat and allow to cool completely.
Prepare the Graham Cracker Crumble:
- In a bowl, mix the crushed graham crackers with melted butter and brown sugar until evenly coated. Set aside.
Make the Cheesecake Ice Cream Base:
- Beat the softened cream cheese until smooth in a large mixing bowl. Add the sweetened condensed milk, vanilla extract, and lemon zest (if using), and stir to combine.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate the whipped cream.
Assemble the Ice Cream:
- Pour half of the cheesecake mixture into a freezer-safe container or loaf pan. Spoon half of the cooled blueberry sauce over the top and use a knife or spoon to swirl it into the cheesecake base. Sprinkle half of the graham cracker crumble over the swirl.
- Repeat with the remaining cheesecake mixture, blueberry sauce, and graham cracker crumble.Lightly swirl the layers together with a knife to create a marbled effect.
Freeze & Serve:
- Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours, or overnight.
- When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly before scooping.
Notes
- Dairy-Free Option: Use non-dairy cream cheese, coconut cream, and coconut condensed milk to make this ice cream dairy-free.
- Sugar Adjustments: Feel free to adjust the amount of sugar in the blueberry swirl based on your preference for sweetness. You can also use a sugar substitute if desired.
- Make Ahead: This ice cream can be made up to 2 weeks in advance. Just store it in an airtight container and keep it frozen.
- Flavor Variations: You can experiment with other berries, such as strawberries, raspberries, or blackberries. Just adjust the berry sauce accordingly.
- Texture Tip: Let the ice cream soften slightly before scooping for a smoother, easier serve.
