We can’t get enough of our homemade blueberry cheesecake ice cream! It starts with a rich cream cheese base, layered with blueberry swirls and crushed graham crackers for that classic cheesecake touch.
What I love most, aside from its incredible flavor, is how easily it comes together with an ice cream maker, which creates that creamy and smooth texture that’s hard to beat. And it’s really easy!
Blueberries are one of my favorite summer fruits, and because we’re ice cream lovers over here, I had to make ice cream with a batch I picked up at the farmer’s market! Today’s recipe is my blueberry cheesecake ice cream, a true summertime favorite.
My blueberry cheesecake ice cream recipe uses the churning method, which produces the best consistency: creamy and rich, yet light and airy. I’ve tested both churn and no-churn versions, and while no-churn is really great, I always find the churned version just a little creamier. Plus, ice cream makers are small, affordable, and super easy to use!
That said, no-churn ice cream is still a fantastic option. My Strawberry Cheesecake Ice Cream uses this method, just swap in blueberry sauce for a similar flavor if you’d like. Or keep it extra simple with my Mango Coconut Sorbet, which is made right in the blender!
Jump to:
Why I Love This Recipe
- Ice cream makers are fun! They are quite small and easy to use. Churning ice cream at home takes just 20 minutes.
- Great texture and consistency! Creamy, smooth and rich, but not dense at all.
- Made with summer fruit. It’s blueberry season! If you have an abundance of blueberries this season, try my summery Lemon Blueberry Bread!
Ingredient Notes
Below are a few ingredient notes from testing this blueberry cheesecake ice cream that I hope you find helpful!
- Blueberries: I recommend about 2 cups of fresh blueberries, but frozen can be used too.
- Lemon juice and water: To balance out the sweetness of the blueberry sauce.
- Granulated sugar: Used for both blueberry sauce and in the ice cream base.
- Cornstarch: Used to thicken the blueberry mixture.
- Full fat cream cheese: It needs to be softened at room temperature to make it easy to mix.
- Whole milk and heavy cream: Gives the ice cream that rich and creamy texture.
- Vanilla extract: For a hint of vanilla flavor in the ice cream!
- Sea salt: A generous pinch for balance.
- Graham crackers: Roughly crushed, for those classic cheesecake vibes!
- Waffle cones for serving, but it’s optional
As always, ingredient quantities can be found in the recipe card down below.
How To Make Blueberry Cheesecake Ice Cream
With an ice cream maker, making blueberry cheesecake ice cream is really simple. Let’s make it!
Step 1: First, freeze the bowl of your ice cream maker at least 1 day ahead, if needed. For the blueberry sauce, cook the blueberries, sugar, cornstarch, lemon juice, and water in a saucepan over medium-low heat for 5 minutes, until thickened. Transfer to a shallow bowl and let cool completely.
Step 2: In a blender, combine the softened cream cheese, milk, heavy cream, sugar, vanilla extract and sea salt. Blend until smooth. Remove any excess foam from the top with a spoon.
Step 3: To churn the ice cream, pour the blended creamy mixture into the frozen bowl of your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 25 minutes.
Step 4: Once done churning, transfer half of it into an oval ice cream tub or a loaf pan. Add some of the cooled blueberry mixture and swirl it over with a knife. Top with some crushed graham crackers.
Step 5: Spread the remaining ice cream base on top, then layer with more blueberry swirls and graham cracker topping.
Step 6: Cover tightly with a lid and freeze for at least 8 hours or overnight. When ready to serve the blueberry cheesecake ice cream, let it sit on the counter for a few minutes so it’s not so frozen.
Tips for Success
- Cool the blueberry mixture completely before swirling. Make sure the blueberries are pressed down so it’s all smooth. Can be made ahead.
- Size of ice cream maker: This blueberry cheesecake ice cream makes enough to fit in a 2-quart ice cream maker.
- Use full-fat cream cheese and dairy for a rich and creamy texture.
- Ripe fresh summer blueberries work best for best flavor, but frozen will work too.
- Freeze thoroughly: Freeze for at least 8 hours or overnight for the best texture.
- Preventing freezer burn: If not using an ice cream tub, use a 9×5 loaf pan and cover with multiple layers of plastic wrap when storing.
Churn vs No Churn
I’ve made ice cream using both methods, but for this blueberry cheesecake version, I prefer the churned method. It produces a smoother, creamier, and lighter texture, which is especially great since cream cheese can be rich.
An ice cream maker freezes and circulates the base at the same time, which prevents ice crystals and incorporates air. It takes just 25 minutes or so. The no-churn method, like in my Strawberry Cheesecake Ice Cream, relies on incorporating whipped cream for airiness. Both are great, it’s just a matter of preference!
How to Store Homemade Ice Cream
I’d highly recommend using an insulated ice cream tub with a tight-fitting lid to prevent freezer burn. I prefer ones that are long or oval shaped to make it easier when assembling the blueberry swirls.
If you don’t have one, assemble your blueberry cheesecake ice cream in a 9×5 inch loaf pan and wrap it with multiple layers of plastic wrap to prevent freezer burn.
Recipe FAQs
I like this 2-quart ice cream maker. It’s compact and very easy to use.
Yes, 1-2 days in advance. Keep refrigerated until ready to use, then bring to room temperature to make it easy to swirl.
You can follow my no-churn strawberry cheesecake ice cream recipe. Just swap the swirls with blueberry sauce.
More Summer Treats
Need more sweet blueberry recipes? Try my Blueberry Coffee Cake, Lemon Blueberry Bread, and Blueberry Peach Muffins!
Editor’s note: This recipe was re-tested and updated in June 2025.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Blueberry Cheesecake Ice Cream
Ingredients
Blueberry sauce
- 2 cups fresh blueberries - or frozen
- 3 tablespoons granulated sugar - plus more to taste
- 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
Ice cream base
- 8 ounces full fat cream cheese - softened at room temperature
- 1 cup whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- A generous pinch of sea salt
Toppings and serving
- ½ cup graham crackers - roughly crushed
- Waffle cones - for serving, optional
Instructions
- Important: Check your ice cream maker's instructions first. Mine required freezing the bowl 1 day ahead.
- Prepare the berry sauce: In a saucepan, combine blueberries, 3 tablespoons sugar, cornstarch, lemon juice, and water. Cook it down over medium-low, stirring occasionally until the blueberries break down (press them down) and thickens, about 5 minutes. Transfer to a shallow bowl and let it cool completely – it will continue to thicken as it cools down. Tip: Make sure the blueberries are fully broken down so it's smooth.
- Make the ice cream base: In a blender, combine the softened cream cheese, whole milk, heavy cream, sugar, vanilla extract, and a generous pinch of sea salt. Blend until smooth for a few seconds. If needed, remove any foam from the top with a spoon.
- Churn ice cream: Pour the ice cream mixture into the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions. It usually takes about 25 minutes.
- Assemble: Once the ice cream is done churning, transfer half of it into an oval ice cream tub (or a 9×5 loaf pan work too). Add some of the cooled blueberry sauce and swirl it over with a knife, then top with half of the crushed graham crackers. Next, spread the remaining ice cream base on top, and repeat the layer with the swirls and graham crackers.
- Freeze: Cover tightly and freeze for at least 8 hours or overnight. Tip: If not using an insulated ice cream tub, cover the pan with multiple layers of plastic wrap and then foil to prevent freezer burn.
- Before serving, let the ice cream sit on the counter for a few minutes so it's not so frozen. Enjoy on a waffle cone or as is!
Notes
- Remember to freeze the ice cream maker bowl ahead, or according to manufacturer’s instructions. Mine needed to be frozen 1 day ahead.
- This recipe makes enough to fit in a 2-quart ice cream maker.
- Use ripe, fresh summer blueberries for the best flavor. Frozen works too.
- Cool the blueberry mixture completely before swirling it into the base. You can make it up to a few days in advance.
- Stick with full-fat cream cheese, whole milk, and heavy cream for the richest, creamiest texture.
- Storage: Use an insulated ice cream tub with a tight-fitting lid to help prevent freezer burn. I like long or oval-shaped containers for easier assembling.
- No ice cream tub? Use a 9×5-inch loaf pan and cover it tightly with multiple layers of plastic wrap to prevent freezer burn.
Hannah says
Amazing. We added graham cracker pieces—absolutely delicious and easy!
Melissa says
It turned out super icy. Anyone else have this issue? If so, how do I fix it?
Kathy says
Can frozen blueberries be used.
Tania says
Yes!
Anne says
Hiii does the cream cheese in a bottle work as well? 🙂
Tania says
I’d recommend using block cream cheese.
Ann C. says
Tastes great, but there is no way that this recipe makes 1 1/2qts. It didn’t even fill canister to 1/2 way mark. I checked and re-checked my measurements :/
Kristen says
I have this ready to go in my ice cream maker in the morning! I’m using blackberries instead of blueberries because it’s what I’m currently craving (preggo so baby makes the rules) and what I had on hand. Super excited to see how it turns out! Now if I can just stay out of the compote until then!
Tania says
Yum! Blackberries sound great!