35-Minute Blueberry Cheesecake Ice Cream
Indulge in a creamy, flavorful dessert that blends the richness of cheesecake with the natural sweetness of blueberries.Quick to make, adaptable for churned or no-churn methods, and packed with protein and antioxidants, this ice cream is perfect for families or entertaining.
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.
