This no-churn blueberry cheesecake ice cream is a delicious, no-fail dessert recipe you need to try out now!
You don’t always need to have an ice cream machine to get that perfectly creamy and smooth scoop of homemade ice cream, and this recipe is the perfect example of just that! This no-churn blueberry cheesecake ice cream has the perfect balance of sweetness and tartness and has a nice contrast in textures with the creaminess of the ice cream and the crumble of the graham crackers.
Plus, this fancy-tasting ice cream takes just a few minutes of your kitchen time. Tempted already? Here’s everything you need to know before you go ahead and give it a shot.
Ingredients For the Ice Cream
You’ll need two sets of ingredients to make this no-churn ice cream.
For the topping:
- ¾ cup blueberries
- ¼ cup sugar
- 1 tablespoon vanilla
For the ice cream:
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 8 oz cream cheese
- Graham cracker crumbs for the top
How to Make the Blueberry Cheesecake Ice Cream
Got all your ingredients ready? Here’s how to proceed with the recipe.
In a saucepan over medium heat add the blueberries, sugar, and vanilla and cook for 5-10 minutes.
Leave it to chill completely before you continue with the ice cream.
In a second bowl, combine the cream cheese and the condensed milk.
In another bowl, mix the heavy cream until stiff peaks form.
Slowly add the whipped cream to the cream cheese mixture and stir together with a spoon.
Place the mixture in a freezable container.
On the top add the blueberry mixture.
Finish with some graham cracker crumbs on top.
Leave it to freeze for a few hours or overnight before you serve.
Can I Try This With Another Fruit?
Yes! That’s the beauty of this versatile recipe. Once you’ve nailed the basic recipe, you can try making this with all different kinds of fruits, or even a combination of two fruits. Berries like blackberries, strawberries, and raspberries are classics that you can start with right away, but if you’re in the mood to experiment, you can also try using tropical fruits like pineapple and mangos or some all-time favorites like peaches, passionfruit, and lemon.
Remember that the amount of sugar you will need to add to the mixture will depend on the kind of fruit you choose- it might be less for sweeter fruits, and a bit more for sour, stronger tasting fruits.
What Else Can I Add to the Blueberry Cheesecake Ice Cream?
If you’re not too keen on trying out the fruit-infused versions of this cheesecake ice cream, you can add in some peanut butter for a creamy, peanut butter-flavored ice cream or some Lotus Biscoff spread to get that Instagram-worthy Biscoff cheesecake flavored ice cream.
Apart from these, you can also add chopped nuts of your choice, chocolate chips, chocolate sprinkles, fudge, brownie chunks, chocolate syrup, Nutella, or practically anything else you’re fond of.
Tips & Tricks to Nail the Recipe
Think you’ve got the recipe all sorted? Here are a few tips and tricks you might want to keep in mind to make sure you get the flavors and textures spot on!
- Make sure the cream cheese you’re using for the recipe is at room temperature. Room temperature cream cheese tends to be softer, which is why, it is easier to work with, and you’ll get that perfectly smooth texture to your ice cream.
- Opt for full-fat cream cheese instead of the low-fat variant. Low fat cream cheese won’t give you that rich, luxurious flavor that you’re looking for.
- Remember that you will need to whip the cream separately, and then incorporate it into the mixture. Whip the cream until you see soft peaks, and then combine it into the cream cheese mixture. Avoid overmixing- just fold the mixtures until they incorporate well together.
- If you want your blueberry cheesecake ice cream to have a soft serve-like consistency, let it freeze for at least 4 hours. If you prefer your ice cream to have that hard solid, texture, let it freeze overnight.
- The graham cracker crumbs add a nice texture to the ice cream and give it that perfect cheesecake taste. If you don’t have those, you can make do with Nilla wafer crumbs or golden Oreo crumbs instead.
- If you’re fond of chocolate flavor, you can use your regular Oreo crumbs too- it’ll give the ice cream a nice black forest vibe.
- Always use full-fat whipping cream for your homemade ice cream. You might be tempted to use the low-fat variety especially if you are keeping your calorie intake in check, but low-fat ice cream won’t give you the texture and the flavor that you’re looking for.
- If you don’t want to go through the process of making the topping for this recipe, you could use store-bought pie filling too. Cherry pie filling and blueberry pie filling are two excellent flavors that you can use directly, and you’ll just need to follow the ice cream recipe, and you’re done.
- To enhance the flavor of the ice cream, you can add a pinch of sea salt or regular salt into the cream cheese mixture.
- Don’t want to go through the process of using whipping the cream cheese? You can just combine the condensed milk and whipping cream together, add in chunks of any frozen cheesecake you have at hand, give it all a good mix and then top it with some crushed graham crackers.
Serving Ideas & Suggestions
Serving this blueberry cheesecake ice cream is no big deal. Just scoop it out in a nice bowl and dig right in, or pile it on an ice-cream cone.
And if you really want to take things up a notch, you can also sprinkle some graham cracker crumbs over the top, and serve it with some waffle chips on the side.
Loved this creamy and decadent recipe? Want to try out some more fun, dessert recipes that you can work on? Here are a few handpicked ones that are worth your time.
- ¾ cup (142g) blueberries
- ¼ cup (50g) sugar
- 1 tablespoon (15ml) vanilla
- 2 cups (473ml) heavy cream
- 14 oz (414ml) sweetened condensed milk
- 8 oz (227g) cream cheese
- Graham cracker crumbs for garnish
- In a saucepan over medium heat add the blueberries, sugar, and vanilla and cook for 5-10 minutes.
- Leave it to chill completely before you continue with the ice cream.
- In a second bowl, combine the cream cheese and the condensed milk.
- In another bowl, mix the heavy cream until stiff peaks form.
- Slowly add the whipped cream to the cream cheese mixture and stir together with a spoon.
- Place the mixture in a freezable container.
- On the top add the cooled blueberry mixture.
- Finish with some graham cracker crumbs on top.
- Leave it to freeze for a few hours or overnight before you serve.
Amount Per Serving: Calories: 370Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 288mgCarbohydrates: 40gFiber: 0gSugar: 38gProtein: 12g