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Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Linda M. Harris
Blueberry Cheesecake Ice Cream combines the luscious creaminess of cheesecake with the vibrant, tangy sweetness of blueberries.
The rich cheesecake base is beautifully complemented by a homemade blueberry swirl, making this dessert perfect for any occasion.
Whether enjoyed on a hot summer day or as a special treat for a celebration, this ice cream is sure to delight your taste buds!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Frozen Treat
Cuisine American
Servings 10 Servings
Calories 300 kcal

Equipment

  • Ice Cream Maker (if available) – 1 unit
  • Saucepan – 1 unit (for blueberry sauce)
  • Mixing bowl (1, large)
  • Electric Mixer – 1 unit (optional)
  • Rubber Spatula – 1 unit
  • Rubber Spatula – 1 unit

Ingredients
  

For the Cheesecake Base:

  • 8 oz 226g cream cheese (softened)
  • 1 cup 240ml heavy cream
  • ¾ cup 150g granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest optional

For the Blueberry Sauce:

  • 2 cups 300g fresh or frozen blueberries
  • ½ cup 100g granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch optional

Instructions
 

Make the Blueberry Sauce:

  • In a medium saucepan, combine the blueberries, sugar, and lemon juice.
    Cook over medium heat, stirring occasionally.
    Once the berries release their juice, mash them slightly with a spoon.
    Let the mixture simmer for 5-7 minutes until it thickens.
    If you prefer a thicker sauce, mix cornstarch with water and stir it into the sauce, cooking for an additional 2 minutes.
    Remove from heat and let cool completely.

Prepare the Cheesecake Base:

  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
    Add in the heavy cream, vanilla extract, and lemon zest (if using), mixing until fully combined and smooth.

Combine the Blueberry Sauce with the Cheesecake Base:

  • Pour the cheesecake base into a large dish or mixing bowl.
    Spoon the cooled blueberry sauce into the base in dollops, then gently swirl with a spatula to create a marbled effect.
    Don’t overmix—just swirl until you see the blueberry sauce throughout the base.

Churn the Ice Cream:

  • If using an ice cream maker, follow the manufacturer’s instructions for churning the ice cream.
    If you don't have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes for the first 3 hours to achieve a creamy texture.

Freeze:

  • Once the ice cream has reached the desired consistency, transfer it into an airtight container and freeze for at least 4 hours, or until firm.

Serve:

  • Scoop the Blueberry Cheesecake Ice Cream into bowls or cones and enjoy!
    You can top it with fresh blueberries, crushed graham crackers, or a drizzle of extra blueberry sauce for added flavor.

Notes

  • Make Ahead: The blueberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
  • Fruit Variations: You can swap out the blueberries for other fruits like strawberries, raspberries, or blackberries for a different fruity twist.
  • Sweetness Adjustment: Adjust the sweetness of both the cheesecake base and blueberry sauce to your preference by adding more or less sugar.
  • Vegan Option: Use dairy-free cream cheese and coconut cream as substitutes for a vegan version of this ice cream.
Keyword Blueberry Cheesecake Ice Cream