This Blueberry Cheesecake Ice Cream is creamy and refreshing. Totally worth breaking out that ice cream maker.
When you discover how easy it is to make this delicious treat, you’ll be tempted to make it year-round. It’s that good.
Before we get started, just a friendly reminder. Be sure to have your insulated ice cream bucket fully frozen and ready to use.
Let’s gather up the ingredients…
- The first step is to get the blueberry sauce cooked and chilled.
- Simmer the blueberries and sugar in a small saucepan.
- In about 6 to 8 minutes, the berries will burst.
- And the mixture will thicken.
- Transfer the mixture to a small container.
- Place in the refrigerator to cool completely and chill.
Time to work on the base of the Blueberry Cheesecake Ice Cream…
- In a large bowl, beat the cream cheese and sugar until the mixture is smooth.
- Beat in the cream, milk, vanilla, lemon zest and juice.
- Place in the fridge to chill for several hours until cold.
- Transfer the mixture to the frozen insulated bowl of your ice cream maker.
- Churn the ice cream according to the manufacturers’ instructions, usually for 20 to 30 minutes.
- If you haven’t crumbled your graham crackers yet, now’s the time.
- The crumble can be substantial chunks or a fine crumb, do it your way.
- Placing the crackers in a sturdy bag, then breaking them down with a rolling pin or meat mallet does the job.
I also like to throw some additional crackers in my mini-processor to create some extra finely-ground crumbs. Store them in an airtight container to use as a garnish when serving the ice cream.
Need a gluten-free option? These honey grahams are my go-to choice.
- The ice cream is ready when it reaches the texture of soft serve.
- You’ll need a freezer safe container.
- A metal loaf pan works well.
- For the best results, create three layers.
- Start with a layer of the ice cream base.
- Follow that with evenly placed dollops of blueberry sauce then a sprinkling of graham cracker crumbs.
- Being careful not to combine the layered ingredients, add two more layers.
- Using a skewer or chopstick, gently swirl.
- Cover and freeze for 2 to 4 hours, until hardened.
Store your Blueberry Cheesecake Ice Cream in an airtight container in the freezer for up to a month.
- If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
blueberry cheesecake ice cream
Based on a recipe by Creations by Kara
With just a hint of lemon, this homemade frozen treat is delicious and refreshing.
Ingredients
For the Blueberry Sauce
- 1 1/2 cups blueberries (about 2.5 ounces)
- 1/4 cup granulated sugar
For the Ice Cream
- 8 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 4 graham cracker squares, crumbled (plus more, if desired for garnish)
Instructions
For the Blueberry Sauce
-
Simmer the blueberries and sugar in a small saucepan for about 6 to 8 minutes, just until the berries burst and the mixture has thickened. Transfer the mixture to a small container. Place in the refrigerator to cool completely and chill.
For the Ice Cream
-
In a large bowl, beat the cream cheese with the sugar until the mixture is smooth. Beat in the cream, milk, vanilla, lemon zest and juice. Place in the fridge to chill for several hours until cold.
-
Transfer the mixture to the frozen insulated bowl of your ice cream maker. Churn the ice cream according to the manufacturers’ instructions, usually for 20 to 30 minutes.
When the ice cream reaches the texture of soft serve, it's time to transfer to a freezer safe container. A metal loaf pan works well.
-
For the best results, create three layers. Add a layer of the ice cream base followed by evenly placed dollops of blueberry sauce then a sprinkling of graham cracker crumbs. Being careful not to combine the layered ingredients, add two more layers. Using a skewer or chopstick, gently swirl.
Cover and freeze for 2 to 4 hours, until hardened.
-
Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
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Love blueberries?
