Description
This Blueberry Cheesecake Ice Cream is a rich, creamy, no-churn dessert that blends sweet blueberries with the tangy flavor of cream cheese for a delicious treat that’s perfect for summer.
Ingredients
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup blueberry pie filling (plus more for swirls if desired)
- 1 cup crushed graham crackers
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and vanilla extract to the cream cheese and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in the blueberry pie filling and crushed graham crackers. Optionally, swirl additional blueberry pie filling for a marbled effect.
- Pour the mixture into a loaf pan or freezer-safe container.
- Cover and freeze for at least 6 hours or overnight until firm.
- Scoop and serve cold.
Notes
- You can use homemade or store-bought blueberry pie filling.
- For a more intense blueberry flavor, add more filling as swirls before freezing.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 28g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
