This Blueberry Cheesecake Ice Cream is a delightful treat that combines the rich creaminess of classic cheesecake with the natural sweetness of fresh blueberries.
What sets this recipe apart is its versatility: you can make it with a churned ice cream maker for a soft, airy texture or opt for a no-churn method for a quick and hassle-free dessert.
35-Minute Blueberry Cheesecake Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 Blender or Food Processor
- 1 Small Saucepan
- 1 Freezer-Safe Container
- 1 Ice Cream Scoop
Ingredients
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1¼ cups granulated sugar
- 1 8-ounce package cream cheese, room temperature, cut into pieces
- 1½ teaspoons vanilla extract
- Pinch kosher salt
For the Blueberry Sauce:
- 2 cups fresh blueberries
- ½ cup water
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- Pinch kosher salt
Instructions
- Prepare the Creamy Ice Cream Base: Start by gathering all your ice cream ingredients: heavy cream, whole milk, granulated sugar, cream cheese, vanilla extract, and a pinch of kosher salt. Place them into a high-powered blender or food processor. Blend the mixture in short pulses at first to evenly incorporate the cream cheese into the liquids.Then, blend continuously for about 30 seconds until the mixture is silky, smooth, and free of lumps.The result should be a rich, creamy base with a luxurious texture that will become your ice cream. Make sure the cream cheese is at room temperature before blending to avoid clumps and ensure a smooth consistency.
- Churn the Ice Cream: Transfer the creamy base into your ice cream maker following the manufacturer’s instructions. Churn the mixture for approximately 30 minutes, or until it reaches a soft, creamy texture. The ice cream should be thickened but still scoopable. If you do not have an ice cream maker, pour the blended base into a freezer-safe container and freeze for at least 4–6 hours, stirring every 30–45 minutes to break up ice crystals and maintain a creamy consistency. This no-churn method produces a slightly denser but equally delicious ice cream.
- Prepare the Blueberry Sauce: While the ice cream is churning or setting in the freezer, make the blueberry sauce. Place fresh blueberries, water, granulated sugar, cornstarch, lemon juice, and a pinch of salt into a small saucepan. Stir the mixture to combine all ingredients evenly. Heat the pan over medium heat until it reaches a gentle boil. Continue cooking for about 5 minutes, stirring occasionally, until the blueberries begin to burst and the sauce thickens slightly. The cornstarch helps create a glossy, jam-like consistency that will swirl beautifully into the ice cream. Remove from heat and let it cool for a few minutes.Cover with plastic wrap, pressing it directly onto the surface of the sauce to prevent a skin from forming, and set aside.
- Layer and Swirl the Blueberry Sauce: Once your ice cream has finished churning or has reached a soft-freeze state in the freezer, transfer it into a freezer-safe container. Spoon the blueberry sauce onto the surface of the ice cream in small dollops. Using a knife or spatula, gently swirl the sauce through the ice cream to create a marbled effect. Be careful not to overmix; you want distinct streaks of vibrant blueberry sauce interspersed with creamy cheesecake ice cream for both flavor and visual appeal.
- Freeze for Firmness: After swirling, 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 2–3 hours before serving, or longer if you prefer a firmer texture. This step ensures the ice cream achieves the perfect scoopable consistency while the flavors meld together.
- Serve and Enjoy: When ready to serve, use an ice cream scoop to portion generous servings into bowls or cones. For an added touch, drizzle any remaining blueberry sauce on top or sprinkle with crushed graham crackers to mimic the classic cheesecake crust. Store any leftover ice cream in a tightly sealed freezer-safe container for up to one week, ensuring it stays fresh and creamy.
Notes
- For best results, ensure cream cheese is at room temperature to avoid lumps.
- Use fresh, ripe blueberries for a naturally sweet and vibrant sauce.
- Churning in an ice cream maker produces a lighter, airier texture; no-churn works perfectly for convenience.
- Swirl the blueberry sauce gently to maintain visual appeal and flavor pockets.
- Store in an airtight, freezer-safe container to maintain creaminess for up to one week.
- Optional: Add crushed graham crackers on top for a classic cheesecake finish.
- Stir the no-churn ice cream every 30–45 minutes while freezing to prevent large ice crystals.
Nutritionally, this dessert offers a good balance of protein from cream cheese and healthy fats from heavy cream, making it more satisfying than standard ice creams.
Blueberries add a boost of antioxidants and fiber, making each spoonful both indulgent and nutrient-conscious.
Quick to prepare and family-approved, this recipe is perfect for everyday enjoyment, special occasions, or make-ahead freezer treats.
Must-Have Tools for Perfect Results
Ice Cream Maker
Essential for achieving a smooth, creamy texture; ensures evenly churned ice cream every time. A versatile appliance for homemade frozen desserts.
Blender or Food Processor
Quickly combines cream, milk, and cream cheese into a silky base; also useful for smoothies, sauces, and batters.
Small Saucepan
Ideal for cooking blueberry sauce to the perfect consistency without sticking; doubles as a multipurpose tool for sauces and reductions.
Freezer-Safe Container
Perfect for storing ice cream and maintaining optimal texture; great for meal prep or long-term storage.
Ice Cream Scoop
Ensures perfectly portioned servings and adds a professional touch to presentation; also helpful for other frozen desserts.
Chef’s Secrets: Mastering Perfect Creaminess
Achieving a velvety, smooth texture is the key to this ice cream.
Start with room-temperature cream cheese to ensure it blends seamlessly into the base.
Using a high-speed blender or food processor creates a luscious, uniform mixture without lumps.
If you’re using a no-churn method, occasional stirring during freezing prevents ice crystals and maintains creaminess.
Don’t over-swirl the blueberry sauce—light, delicate streaks create pockets of flavor and a visually appealing marbled effect.
Small adjustments, like slightly increasing the vanilla or adding a pinch of lemon zest to the base, can elevate flavor complexity without adding extra sugar.
Serving Suggestions: Creative Dessert Pairings
Serve this ice cream straight from the freezer for a classic indulgence.
For extra flair, top with fresh blueberries, crumbled graham crackers, or a drizzle of melted dark chocolate.
It pairs beautifully with fruit tarts, angel food cake, or even a simple shortbread cookie for texture contrast.
For gatherings, present it in clear bowls or glass parfait cups to showcase the marbled blueberry swirls.
Individual servings can be garnished with a sprig of mint or a light dusting of powdered sugar for a professional, dessert-shop touch.
Storage Tips: Maintaining Creamy Freshness
Store the ice cream in a tightly sealed, freezer-safe container to prevent ice crystals and freezer burn.
Place a piece of parchment paper or plastic wrap directly on the surface before sealing the lid for optimal texture retention.
Keep the ice cream in the back of the freezer, where temperature fluctuations are minimal.
Leftover blueberry sauce can be refrigerated for up to a week and spooned over pancakes, waffles, or yogurt.
When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes for easy scooping without losing its creamy structure.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly. Thaw them slightly and drain excess liquid before making the sauce to prevent a watery consistency.
2. Is there a dairy-free alternative for this recipe?
You can substitute coconut cream for heavy cream and a plant-based cream cheese to make a dairy-free version. Texture will be slightly different but still creamy and delicious.
3. How long can I store this ice cream?
The ice cream stays fresh for up to one week in a tightly sealed container. Beyond that, texture may harden and develop ice crystals.
4. Can I make this recipe without an ice cream maker?
Absolutely! Use the no-churn method: freeze the blended base in a container and stir every 30–45 minutes until set.
5. Can I prepare the blueberry sauce in advance?
Yes, the sauce can be made a day or two ahead and refrigerated. Just bring to room temperature or gently warm before swirling into the ice cream.
