This homemade blueberry cheesecake ice cream is delightful and is so easy to make. You can taste the sweet blueberry sauce, the cream cheese flavor, and the milky vanilla ice cream in every spoonful. Definitely a favorite in my house!
I bought my first ice cream machine a few years ago, and have since made many delicious homemade ice cream recipes. The combinations are pretty much endless. Sure, it’s much easier to buy ice cream at the store, but there is something very exciting about making it at home. Ice cream machines are now very popular and affordable, so I’d highly recommend one! I have the Cuisinart Fruit Scoop model and it makes delicious frozen dessert treats.
This blueberry cheesecake ice cream is definitely one of my favorites! I especially love the homemade blueberry compote made with fresh blueberries because it adds a delightful fruity touch to the vanilla cheesecake ice cream base. I love this ice cream flavor so much, guys!
Do I Need an Ice Cream Machine?
Technically, no. There are tons of no-churn ice cream recipes out there, but I’m not a fan. The texture of no-churn ice cream isn’t as great as that of churned ice cream, in my opinion. This blueberry cheesecake ice cream recipe requires an ice cream maker for churning. It’s so much better!
But first of all, what is churning? Churning is basically a method in which you add the liquid ice cream base to a container or bowl built with chilled walls and a paddle attachment in the ice cream maker, and then allow it to “stir” the ice cream in the frozen bowl. This “stirring” (aka churning) process involves incorporating air into the ice cream liquid base, yielding a creamy and light consistency…a MUST for ice cream!
No-churn ice cream uses a shortcut by folding in whipped cream (heavy cream whipped until you get stiff peaks), which is already aerated. This, in turn, provides a creamy and lighter texture to the ice cream. For some people this is great news, but in my opinion properly churned ice cream using an ice cream machine has much better texture and is creamier.
How to Make Blueberry Cheesecake Ice Cream
This blueberry swirl cheesecake ice cream has 2 parts: the blueberry compote and the vanilla cream cheese ice cream base.
This recipe requires an ice cream machine.
- Ahead of time: freeze the bowl 1 day ahead.
- Make the blueberry compote: add blueberries, sugar, cornstarch, water, and lemon juice to a small saucepan over medium heat. Once it gets going, turn it down to low heat and cook, stirring often, for about 4-5 minutes until the blueberries burst and the compote thickens. Transfer to a shallow bowl and refrigerate until completely cooled.
- Make the vanilla cream cheese ice cream base: in a food processor or blender, combine cream cheese, milk, heavy cream, sugar, vanilla, and a pinch of salt. Pulse or blend until well-combined.
- Churn the ice cream: Pour the mixture into the chilled bowl of the ice cream machine and follow manufacturer’s instructions. Every ice cream machine is different. I used my Cuisinart Fruit Scoop and it took about 20 minutes.
- Assemble: Transfer half of the churned ice cream to an ice cream tub or container. Add half of the cooled blueberry compote and swirl using a knife. Then add the remaining ice cream, top with the rest of the compote, and swirl using a knife.
- Freeze for at least 2 hours or overnight before serving.
As usual, please see the recipe card for ingredient quantities and simple step-by-step instructions.
How to Store the Blueberry Cheesecake Ice Cream
I would highly recommend purchasing silicone ice cream tubs or anything freezer resistant that has a tight fitting lid. In terms of shape, go for a long ice cream tub to make it easier to scoop the ice cream. I really like Tovolo brand.
A few more tips for storing ice cream:
- store it in the back of the freezer
- place plastic wrap in direct contact with the ice cream before you place the lid on, as this will prevent ice crystals from forming
This blueberry cheesecake ice cream was a big hit, and I’m sure you will love it too! This recipe makes 1 1/2 quarts. Thank you for reading, and if you’re looking for more summer treats, be sure to check out my easy lemon bars, mango pineapple popsicles, and easy key lime pie.
And please don’t forget to pin this recipe. Much appreciated 🙂
Blueberry Cheesecake Ice Cream
- Food processor or blender
- Ice Cream Maker
Cheesecake Ice Cream
- 8 oz cream cheese, softened
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups blueberries
- 3 tablespoons granulated sugar, plus more to taste
- 2 teaspoons cornstarch
- 1/2 cup water
- 1/2 teaspoon fresh lemon juice
- Check your ice cream machine's instructions first. Mine required freezing the bowl 1 day ahead.
- Prepare the berry compote: add blueberries, 3 tablespoons sugar, cornstarch, water, and lemon juice to a small saucepan over medium heat. Bring to a boil and then lower heat to low. Cook, stirring often until blueberries are bursting and the compote thickens, about 4-5 minutes. Transfer to a shallow bowl and refrigerate until cooled.
- Make the cheesecake ice cream: Combine cream cheese, whole milk, heavy cream, 1 cup granulated sugar, vanilla extract, and a pinch of salt in a food processor. Pulse until well combined. Pour mixture into the bowl of an ice cream maker and churn according to the ice cream maker manufacturer’s instructions.
- Once the ice cream is done churning, add half of the ice cream into a freezer-safe container. Add half of the compote on a layer and swirl using a knife. Then add the rest of the ice cream on top, and top with the remaining berry compote and swirl.
- Freeze for about 2 hours before serving or overnight.