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Blueberry Cheesecake Ice Cream (No Churn!)

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!

Close up of a scoop of blueberry cheesecake ice cream with cookies on top
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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!

Close up of cheesecake ice cream to show creamy texture

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 cheesecake ice cream in a serving cup

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!

Blueberry swirl ice cream with a cookie piece on a spoon to show texture

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:

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.

Blueberry sauce in a pan

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. 

Whipped cream cheese in a bowl

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.

Collage of 2 pictures for how to make ice cream with a mixer

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).

Whipped cream in a bowl

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.

Collage of 2 pictures showing how to fold in whipped cream into condensed milk to make ice cream

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.

Collage of 6 pictures showing how to layer ice cream, blueberry sauce, and crushed cookies to make a blueberry swirl ice cream
Repeat layering the cream mixture, blueberry swirl, and crushed cookies one more time.

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.

Blueberry swirl cheesecake ice cream in a loaf pan

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 and cooked as much as I do, try these Greek yogurt pancakes with blueberry sauce and these blueberry wheat germ muffins!

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!

Scoop of blueberry cheesecake ice cream
Print Recipe
5 from 2 votes

Blueberry Cheesecake Ice Cream (No Churn!)

This Blueberry Cheesecake Ice Cream doesn't require an ice cream maker! It has layers of creamy cheesecakey vanilla ice cream, blueberry sauce, and crushed up cookies for the ultimate blueberry swirl ice cream with a cheesecake twist!
Prep Time20 mins
Cook Time10 mins
Freezing time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Author: Kate

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

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

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.
→ Storing ice cream: Cover frozen ice cream with parchment paper or plastic wrap to prevent freezer burn, gently pressing the cover on top of the ice cream. 
The nutrition facts assume a 12 servings at about ½ cup each, but will vary on the exact ingredients you use.

Nutrition

Calories: 340kcal (17%) | Carbohydrates: 31g (10%) | Protein: 6g (12%) | Fat: 22g (34%) | Saturated Fat: 13g (65%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 64mg (21%) | Sodium: 146mg (6%) | Potassium: 85mg (2%) | Fiber: 1g (4%) | Sugar: 27g (30%) | Vitamin A: 928IU (19%) | Vitamin C: 2mg (2%) | Calcium: 169mg (17%) | Iron: 0.3mg (2%)

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