If you're looking to make the most delicious indulgent homemade ice cream, then you need to make this Blueberry Cheesecake Ice Cream. It's delightfully creamy with that rich cheesecake mouthfeel, but in refreshing ice cream form. The blueberry swirls and cookie crumbles in this cheesecake ice cream are just amazing.
And the best part? No ice cream maker needed! Simply prep all the ingredients and freeze!
Jump to:
Cheesecake ice cream
I don't know if you noticed, but I LOVE cheesecake (see my kiwi cheesecake, crème brulee cheesecake, apple crumble cheesecake, key lime pie cheesecake dip... you get the point 😉 ). So when I realized I can make cheesecake-flavored ice cream with cream cheese as one of the ingredients, I was in dessert heaven!
The cream cheese melds so well with the rest of the ice cream ingredients: sweet and creamy condensed milk, homemade whipped cream, and delicious blueberry sauce swirls made from fresh blueberries. The cream cheese helps this ice cream stay creamy and scoopable without needing an ice cream maker!
So it's a win-win!
And of course, no cheesecake is complete without the crust. To mimic tasty cheesecake crust I am adding crushed up vanilla sandwich cookies (you know, the "vanilla Oreos," but the store brand kind that are much cheaper lol). You can also use crushed nilla wafers or graham crackers, if you prefer.
Related recipe: Mulberry Ice Cream
Blueberry swirl ice cream
I'm also a big fan of baking and cooking with blueberries, because blueberries get so juicy and sweet when cooked. This ice cream has an easy 10 minute blueberry sauce that simmers on the stove while you get the rest of the ingredients ready, and then the blueberry sauce gets swirled into the ice cream.
Perfect!
Ready to make some ice cream?? Here's what you'll need:
Ingredients
- 1.5 cups blueberries (fresh or frozen)
- 14 ounce can sweetened condensed milk
- 1 (8 ounce) block cream cheese, softened to room temperature
- Zest of 1 medium lemon
- Juice of ½ medium lemon
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 8 vanilla sandwich cookies, broken up (or use graham crackers or nilla wafers if you want)
Related recipe: Bourbon Milkshake
Equipment needed
Here's all the special equipment you'll need to make this ice cream:
- Small saucepan
- Large heat-safe bowl (stainless steel, glass, or ceramic) with ice for an ice bath
- Silicone spatula
- Zester
- Citrus juicer
- Electric hand mixer with a whisk attachment
- 2 medium-large bowls
- 1.5-quart bread loaf pan
- Parchment paper or plastic wrap - for covering the ice cream after it is frozen
Related recipe: Apricot Ice Cream
Instructions
Step 1: In a small saucepan, combine the blueberries with 2 tablespoons of the condensed milk. Cook over medium heat for about 10 minutes, stirring once in a while to prevent burning on the bottom.
Step 2: Cool the blueberry sauce completely while you prepare the rest of the ice cream. I like to place the whole saucepan into a large bowl with ice, then stir the blueberry sauce every few minutes to get the whole thing cold.
Step 3: In a medium mixing bowl, beat the cream cheese until light and fluffy, for about 45 seconds to 1 minute.
Step 4: Add the remaining sweetened condensed milk, lemon juice, lemon zest and vanilla. Beat with an electric hand mixer, starting slow and increasing speed as it comes together, until smooth.
Step 5: In a separate medium mixing bowl, beat the heavy cream on medium/high until thickened and stiff peaks form (do not over beat or else it will be like butter).
Step 6: Add the whipped cream to the sweetened condensed milk mixture, and gently fold with a spatula just until combined, taking care not to mash and deflate the whipped cream too much.
Step 7: In a 1.5 quart loaf pan pour about ⅓ of the cream mixture. Add ⅓ of the blueberry mixture on top and gently swirl around with a butter knife. Top that with ⅓ of the broken cookies.
Step 8: Repeat until you have 3 layers of each cream, blueberry, and and cookies. Place in the freezer for at least 6 hours, or until frozen. When frozen cover with parchment paper or plastic wrap to prevent freezer burn, gently pressing the cover on top of the ice cream.
Related recipe: No-Bake Blueberry Delight Dessert
Tips for making ice cream
→ Make sure the blueberry sauce cools down completely before adding it to the ice cream mixture. You can also make the blueberry sauce ahead of time and keep it in the fridge.
→ For faster freezing (aka faster ice cream eating), freeze the loaf pan while you make the ice cream.
→ Do not use store-bought whipped cream or whipped topping because it has added sugar. For this recipe, you'll need to make unsweetened whipped cream and fold it into the sweetened condensed milk mixture.
→ If the ice cream is too hard to scoop right from the freezer, let it sit at room temperature for a few minutes, or even microwave it for just a few seconds (do NOT melt the ice cream by accident!)
→ Switch up the flavors: try this ice cream with strawberries or mixed fruit, following the same recipe. It's delicious no matter what berry you use!!
By the way, if you love blueberry sauce, try these Greek yogurt pancakes with blueberry sauce and these blueberry wheat germ muffins! Another great recipe with blueberry sauce is these blueberry Moscow mules.
If you enjoyed this no-ice-cream-maker-needed blueberry swirl cheesecake ice cream recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Blueberry Cheesecake Ice Cream (No Churn!)
Ingredients
- 1.5 cups blueberries - (fresh or frozen)
- 14 ounce can sweetened condensed milk - (not evaporated milk!)
- 8 ounces cream cheese - (1 block) softened to room temperature
- Zest of 1 medium lemon
- Juice of ½ medium lemon - (about 1 tablespoon)
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 8 vanilla sandwich cookies - broken up (or use graham crackers or nilla wafers if you want)
Special equipment
- Large heat-safe bowl (stainless steel, glass, or ceramic) with ice for an ice bath
- Electric hand mixer with a whisk attachment
- Bread loaf pan (1.5 quart)
- Parchment paper or plastic wrap
Instructions
- In a small saucepan, combine the blueberries with 2 tablespoons of the condensed milk. Cook over medium heat for about 10 minutes, stirring once in a while to prevent burning on the bottom.
- Cool the blueberry sauce completely while you prepare the rest of the ice cream. You can place the whole saucepan into a large bowl with ice, then stir the blueberry sauce every few minutes.
- In a medium mixing bowl, beat the cream cheese until light and fluffy, for about 45 seconds to 1 minute.
- Add the remaining sweetened condensed milk, lemon juice, lemon zest and vanilla. Beat with an electric hand mixer, starting slow and increasing speed as it comes together, until smooth.
- In a separate medium mixing bowl, beat the heavy cream on medium/high until thickened and stiff peaks form (do not over beat or else it will be like butter).
- Add the whipped cream to the sweetened condensed milk mixture, and gently fold with a spatula just until combined, taking care not to mash and deflate the whipped cream too much.
- In a 1.5 quart loaf pan pour about ⅓ of the cream mixture. Add ⅓ of the blueberry sauce on top and gently swirl around with a butter knife. Top that with ⅓ of the broken cookies.
- Repeat until you have 3 layers of each cream, blueberry, and and cookies. Place in the freezer for at least 6 hours, or until frozen.
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.