Blueberry Cheesecake Ice Cream

4.89 from 9 votes

Nothing beats homemade ice cream! This easy blueberry cheesecake ice cream is churned until creamy, smooth, light, and airy. The texture is amazing, and the beautiful blueberry swirls and graham crackers truly make it the best homemade ice cream.

Prep Time30

Cook Time5

Freezing8

Total Time8 35

Course: Dessert

Cuisine: American

Servings: people

Calories: 484kcal

Author: Tania

Equipment

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 9x5 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 9x5-inch loaf pan and cover it tightly with multiple layers of plastic wrap to prevent freezer burn.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition