on Jul 03, 2016, Updated Oct 03, 2023 55 Comments Homemade ice cream is such a favorite sweet treat! So cool and refreshing, rich and creamy ice cream is always a hit for a treat or dessert! This delicious Blueberry Cheesecake Ice Cream is a fruity, creamy frozen treat loaded with sweet juicy blueberries and the slight tartness of cheesecake to make a decadent homemade frozen treat! This delicious Blueberry Cheesecake Ice Cream has always been one of my favorites! While my classic custard-style Old Fashioned Vanilla Ice Cream is an all-time family favorite that goes with so many other desserts like pies and peach cobbler, this one is a definite treat for blueberry or cheesecake fans too! This ice cream always brings back special memories for me. Luckily it’s so easy to make I can reminisce often! I’ve included instructions on how to make it in your ice cream maker as well as how to make it no-churn! My love for this type of ice cream began in my childhood. When I was a young girl, Daddy co-owned a small convenience store in our hometown. One of the highlights of his store was the hand-dip ice cream counter. And my favorite was the blueberry cheesecake ice cream. I loved it so much that I decided a while back to create my own Blueberry Cheesecake Ice Cream recipe. And I really enjoy mine more than the ice cream store variety.
How to Make Blueberry Cheesecake Ice Cream
To make this ice cream recipe, you’ll need these ingredients:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Ice Cream
This rich, creamy ice cream contains heavy cream, whole milk, granulated sugar, cream cheese, vanilla extract, and salt.
For the Blueberry Sauce
This sweet, juicy blueberry sauce contains fresh blueberries, water, sugar, cornstarch, lemon juice, and salt.
Step-by-Step Instructions
Combine the ice cream ingredients.
To make, start by adding all of the ingredients for the ice cream base to the container of a blender or food processor. Then I pulse until the mixture is well-combined, thickened, and creamy. This only takes about 60 seconds or so.
Choose Churn Method or No-Churn Method.
With the ice cream base combined, you now proceed with your chosen method – Churn or No-Churn. If you choose Churn Method, add it to your ice cream maker and make the ice cream according to your ice cream maker instructions. For the No-Churn Method, add the mixture to a freezer-safe container and freeze. Note – the ice cream churn makes the ice cream have a bit more volume than the no-churn method, but I love that an ice cream churn isn’t required to make great ice cream!
Make the Blueberry Sauce.
Meanwhile, begin making your blueberry sauce portion of the ice cream. I like to start with bright, fresh blueberries. Once more than half of the blueberries have burst and the blueberry sauce is thick, remove it from the heat, transfer it to a bowl, and refrigerate to set.
Place Ice Cream in Freezer Container.
Transfer your ice cream from the ice cream maker (churn) to a freezer-safe container. If you did no-churn, your ice cream mixture is already in the container.
Add blueberry sauce to the ice cream.
Then add dollops of your blueberry sauce to your ice cream. Swirl the blueberries into your ice cream with a knife. I love seeing some of those whole blueberries peeking out the top of the ice cream.
Serve the churned ice cream or freeze the no-churn ice cream.
Now your ice cream is ready for serving if it was made by the churn method or stored in the freezer for serving later. If you used the no-churn ice cream method, the ice cream will need to be placed in the freezer until it is frozen. Then serve as desired and return the remainder to the freezer after serving. Keep in the freezer in an air-tight freezer container for up to 1 week.
More Favorite Frozen Desserts
No Churn Vanilla Ice Cream Cherry Frozen Yogurt No Churn Chocolate Ice Cream Old Fashioned Vanilla Ice Cream Homemade Magic Shell Here’s my Blueberry Cheesecake Ice Cream Recipe. I hope you love it as much as I do! Enjoy!Robyn xo
