Homemade Blueberry Cheesecake Ice Cream (No Churn)

This homemade Blueberry Cheesecake Ice Cream is the perfect no-churn treat to cool down on a hot summer day. Enjoy the beautiful color and rich, creamy flavor with this easy-to-follow recipe. Perfect for any summer gathering or a delightful family dessert.

Welcome to our latest sweet adventure—a favorite from our days catering special events and festivals with a food truck. Yes, we did that… We created a variety of no-churn ice creams and alongside our famous double chocolate brownies, this was our go-to dessert suggestion to clients. Packaged in cute, grab-and-go containers, these creamy delights quickly gathered a dedicated fanbase. Among the flavors, one stood out as a true crowd-pleaser—our blueberry cheesecake ice cream. 

Now, we're thrilled to share this recipe with you, so you can bring a piece of that joy into your own kitchen. This blueberry cheesecake ice cream is the perfect summer treat, bursting with fresh blueberry flavor and a stunning purple color that attracts smiles from both kids and adults alike. The best part? You don’t need any fancy equipment to make it. 

With blueberry season at its peak, now is the perfect time of year to whip up this homemade ice cream. It’s a great way to involve the whole family in the kitchen, creating not just delicious ice cream but also sweet memories that last a lifetime.

Let’s dive into how you can recreate this beloved dessert at home with ease.

Jump to:

• Why You Will Love This Frozen Dessert Recipe
• Ingredients
• How To Make This Blueberry Ice Cream
• Chef’s Tips
• Variations
• Storage instructions
• FAQ’s
• Homemade Blueberry Cheesecake Ice Cream (No Churn)

Why You Will Love This Frozen Dessert Recipe

• Easy to Make: This homemade blueberry ice cream is the perfect way to enjoy your favorite summer fruit using simple ingredients and straightforward steps.
• No Special Equipment Needed: Forget the ice cream machine! All you need is a few bowls, a freezer, and a mixer to create this creamy delight.
• Make Ahead Summer Treat: Prepare this ice cream in advance for any summer gathering. It’s a great way to offer a cool, refreshing dessert without any last-minute hassle.
• Easily Customizable: Adapt this recipe to the seasons by swapping blueberries for other fruits. It’s a versatile base that welcomes creativity.

Ingredients

Blueberry Compote

• Frozen Blueberries (or fresh): Provide the vibrant color and tangy sweetness, perfect for capturing the essence of summer in every bite.
• Honey: Adds natural sweetness and complements the blueberries, enhancing their flavor without overpowering.
• Lemon Juice and Zest: Brightens the ice cream with a citrusy kick, balancing the sweetness and adding a fresh layer of flavor.
• Vanilla Extract: Offers a warm, floral note that deepens the overall taste profile.

See the recipe card for quantities.

Ice Cream Base

• Vanilla Extract: That familiar flavor that reminds us of cookies and sweet delights .
• Heavy Cream: The foundation for the ice cream’s smooth texture, it whips into a rich, creamy base.
• Plain Cream Cheese: Adds thickness and a subtle tang, mimicking classic cheesecake in this frozen form.
• Sweetened Condensed Milk: Provides sweetness and a smooth texture, helping to bind all the flavors together seamlessly.
• Shortbread Cookies: Introduce a buttery crunch, adding texture contrast and a hint of nostalgia to every scoop.

See the recipe card for quantities.

How To Make This Blueberry Ice Cream

Make the Blueberry Compote

• In a small saucepan, add the blueberries, sugar, lemon juice and vanilla extract. 
• Bring the blueberry mixture to the boil, reduce the heat and simmer over medium-low heat for 5 - 10 minutes or until the mixture has thickened.
• Remove from the heat and let it cool down to room temperature. Chill the blueberry mixture in the refrigerator until needed.

Make the Ice Cream Base

• Using a standing mixer (or hand mixer) with the whisk attachment, whip the cream until soft peaks form. Transfer to another bowl and refrigerate until needed.
• Add the cream cheese, condensed milk and vanilla to the bowl of the mixer (no need to wash the bowl first) and beat until smooth. 

• Gently fold in a third of the whipped cream into the cream cheese mixture, repeat the process until all the cream has been incorporated.

• Fold the shortbread cookies and lemon zest into the mixture.

Layer and Swirl

• Pour half of the mixture into a freezer-proof container (2.5 liter or 88 oz capacity). Drizzle half of the blueberry mixture on top and swirl with a knife.

• Repeat the process and sprinkle additional cookie chunks on top if desired. 

Freeze the Ice Cream

• Freeze for 8 hours or overnight until firm

Chef’s Tips

• Whipping the Cream: For the smoothest texture, whip the heavy cream until it forms soft peaks. This ensures your ice cream is airy and light, not dense.
• Room Temperature Ingredients: Allow the cream cheese to reach room temperature before mixing. This helps achieve a smoother, more uniform texture without lumps.
• Fold Gently: When incorporating the whipped cream into the cream cheese mixture, fold gently. This technique keeps the mixture fluffy and prevents deflating the air you've whipped into the cream.
• Layering: For an attractive swirl effect, layer the blueberry compote and the ice cream mixture alternately in your container before using a knife to gently swirl them together. This creates beautiful marbling and ensures bursts of blueberry flavor throughout.
• Freezing Time: Patience is key! Allow the ice cream to freeze for at least 8 hours, preferably overnight, to ensure it sets perfectly and develops the ideal creamy consistency.

Variations

• Blueberry Jam Shortcut: If you're short on time, substitute the homemade blueberry compote with high-quality blueberry jam. This easy shortcut still delivers a delightful burst of blueberry flavor in every scoop.
• Use Different Fresh Berries: Swap the blueberries for fresh strawberries, blackberries or raspberries to enjoy a different but equally delicious berry experience. 
• Swap Shortbread for Nuts: For a twist on texture, replace the shortbread cookies with crushed pistachios or toasted flaked almonds. 

Storage instructions

Freezer Storage

To keep your homemade blueberry cheesecake ice cream at its best, store it in an airtight container in the freezer. It will maintain its quality and delightful flavor for 2-3 weeks. Make sure the container is sealed well to prevent ice crystals from forming and to preserve the smooth texture of the ice cream.

Serving Instructions

When ready to serve, remove the ice cream from the freezer and let it sit on the kitchen counter for 5-10 minutes. This allows the ice cream to soften slightly, making it easier to scoop. For perfect scoops, dip an ice cream spoon in boiling water.

FAQ’s

We hope you enjoy making and indulging in this Homemade Blueberry Cheesecake Ice Cream as much as we do. It truly is one of the best ice cream flavors to savor, especially when you're looking for a delightful treat that combines the rich, creamy texture of cheesecake with the tangy sweetness of blueberries. Whether for a family gathering, a summer potluck, or just a cozy night in, this recipe is sure to impress. 

Don't forget to share your ice cream creations with us and tag us on social media—we can't wait to see how your homemade blueberry cheesecake ice cream turns out! 

Enjoy!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.