Blueberry Cheesecake Ice Cream

Why You’ll Love Blueberry Cheesecake Ice Cream Recipe

• No ice cream maker required – no churn, no hassle.
• Combines classic cheesecake texture with fruit‑filled ice cream.
• Perfect make‑ahead dessert for summer gatherings.
• Creamy and smooth with bursts of sweet blueberry goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups frozen blueberries
1 cup granulated sugar
2 slices of cheesecake, diced about ½‑inch thick
1 ½ cups heavy cream
⅔ cup whole milk

Directions

1. Cook the berries: In a small saucepan over low heat, combine the frozen blueberries with ⅓ cup of the sugar. Simmer until the berries are soft and juicy, about 5 minutes.

2. Combine with cheesecake: Dice the cheesecake and gently stir it into the cooked blueberry mixture, reserving a bit of juice if you want to swirl it on top.

3. Whip the cream: In a large bowl, whip the heavy cream with the remaining sugar until it holds stiff peaks.

4. Add milk: Beat in the whole milk until the mixture thickens and the peaks return.

5. Fold together: Gently fold the blueberry‑cheesecake mixture into the whipped cream base.

6. Freeze: Pour into a 9×5 loaf pan. Swirl reserved blueberry juice on top if using. Cover and freeze at least 6 hours or overnight until firm.

7. Serve: Let thaw slightly before scooping and enjoy!

Servings and timing

Servings: 6
Prep time: 25 minutes
Freeze time: 6+ hours
Total time: about 6 hours 25 minutes

Variations

• Swap blueberries with strawberries, raspberries, or cherries for a fruity twist.
• Use chocolate or caramel drizzle in place of or alongside the blueberry swirl.
• Add crushed graham crackers or cookie crumbs for extra texture and flavor.
• Try flavored cheesecake slices like lemon or chocolate for a fun spin.

Storage/Reheating

Store leftover ice cream in the freezer in an airtight container. For best texture and taste, consume within one week. Let it sit at room temperature for 5 to 10 minutes before scooping to allow it to soften slightly.

FAQs

How long does homemade ice cream last in the freezer?

Homemade ice cream is best eaten within about a week to maintain optimal texture and flavor.

Can I use fresh blueberries instead of frozen?

Yes, but frozen berries tend to yield more juice and flavor. If using fresh, you can freeze them briefly first.

Do I have to cook the blueberries first?

Yes, cooking enhances their flavor, softens them, and creates a syrup perfect for swirling into the ice cream.

Can this recipe be made without milk?

You can try using a milk alternative, but the texture may vary. Whole milk helps achieve creaminess.

Can I use a different type of cheesecake?

Absolutely. Any firm baked cheesecake works well, especially ones with complementary flavors.

What if my ice cream is too hard?

Let it rest at room temperature for 5–10 minutes before scooping to make it easier to serve.

Can I swirl more blueberry sauce on top?

Yes, save some of the blueberry juice to create attractive and flavorful swirls on the surface.

Is this recipe suitable for kids?

Yes, it’s a kid‑friendly dessert, just ensure it’s softened a bit for easy scooping and eating.

Can I add extra mix‑ins?

Definitely! Crushed graham crackers, vanilla wafers, or white chocolate chips would be delicious additions.

Can I make this dairy‑free?

You can substitute plant-based alternatives, such as coconut cream and almond milk, but the texture may not be as rich or creamy.

Conclusion

This Blueberry Cheesecake Ice Cream combines luscious cheesecake chunks and vibrant blueberry swirls in a no‑churn, easy-to-make treat that’s both refreshing and indulgent. Whether you’re serving it at a summer gathering or enjoying a scoop on a quiet night in, this dessert is sure to impress.