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Blueberry Cheesecake Ice Cream

Helen T. Patterson
This Blueberry Cheesecake Ice Cream combines the creamy richness of cheesecake with the sweet-tartness of blueberries, all swirled into a decadent, no-churn ice cream.
The result is a luscious frozen treat with layers of flavor: tangy cream cheese, fruity blueberry sauce, and a crunchy graham cracker crumble.
Whether you make it for a special occasion or as a homemade treat, this dessert is sure to impress with its smooth texture and delicious combination of flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 250 kcal

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.
Keyword Blueberry Cheesecake Ice Cream