Blueberry Cheesecake Ice Cream

You know that moment when you’re craving something sweet, creamy, and bursting with fruit flavor, but you don’t want to fuss with an ice cream maker? That’s exactly where I was last summer when I created this Blueberry Cheesecake Ice Cream recipe. My kids were begging for something special, and I wanted that rich cheesecake taste without the work of a traditional churned ice cream. After a few happy accidents (and one glorious mess in my kitchen), this no-churn wonder was born. It’s become our go-to when blueberries are in season – or when we just need a little taste of summer any time of year.

If you’re a fan of fruity desserts like Lemon Blueberry Muffins or comforting cheesecakes like our Brownie Bottom Cheesecake, you’re going to love this quick and creamy Blueberry Cheesecake Ice Cream.

Table of Contents

Why You’ll Love This Blueberry Cheesecake Ice Cream

Let me count the ways this ice cream will become your new obsession:

• No fancy equipment needed – Skip the ice cream maker! Just a mixer and freezer space
• Creamy cheesecake magic – That tangy-sweet cream cheese flavor in every spoonful
• Gluten-free friendly – Uses gluten-free graham crackers (but regular work too)
• Blueberry bliss – Fresh compote swirls make it fruity and gorgeous
• Weeknight easy – Mix it up in 20 minutes, then let the freezer do the work

Trust me, once you taste that first bite of creamy cheesecake ice cream with bursts of blueberry and crunchy graham bits, you’ll be hooked!

Ingredients for Blueberry Cheesecake Ice Cream

Here’s everything you’ll need to create this dreamy dessert (and yes, every single ingredient matters!):

• 2 cups heavy cream – Cold straight from the fridge works best for whipping
• 4 oz cream cheese – Softened to room temp (this is crucial!)
• 1 (14 oz) can sweetened condensed milk – That magical sticky stuff in the blue can
• 2 Tbsp light brown sugar – Pack it in like you mean it
• 2 Tbsp pure vanilla extract – Splurge on the good stuff here
• Pinch of kosher salt – Just a tiny pinch to balance the sweet
• ½ to ¾ cup blueberry compote – Cooled completely (recipe below!)
• 10 sheets gluten-free graham-style crackers – Crushed but not powdered
• 5½ Tbsp unsalted butter – Melted and slightly cooled

Ingredient Notes & Substitutions

No gluten-free grahams? Regular work fine too! For dairy-free, swap in vegan cream cheese and coconut cream (the canned kind). The blueberry compote can be made with frozen berries if fresh aren’t available – just thaw and drain them well first. And if you’re in a pinch, store-bought blueberry jam (not jelly!) makes a decent quick substitute for homemade compote.

Using cream cheese gives this ice cream that classic cheesecake tang—just like what you’d find in our Easter Cheesecake or Caramel Apple Crisp Cheesecake, but without the baking!

Equipment You’ll Need

Grab these basics from your kitchen – nothing fancy required!

• Electric mixer (hand or stand) – For whipping that cream to perfection
• 9×5-inch loaf pan – My favorite for easy layering
• Mixing bowls – One large, one medium
• Rubber spatula – For gentle folding
• Measuring cups & spoons – Precision matters here

That’s it! Now let’s make some magic.

How to Make Blueberry Cheesecake Ice Cream

Okay friends, let’s get mixing! This no-churn miracle comes together in three simple steps – but each one makes all the difference in creating that perfect creamy-cheesecake texture with those gorgeous blueberry swirls. I’ll walk you through each part like I’m right there in your kitchen with you!

Step 1: Prepare the Graham Cracker Crust

First, let’s make those irresistible crunchy bits! Melt your butter in the microwave in 20-second bursts (careful – it splatters!). Dump your crushed graham crackers into a bowl and pour that golden melted butter over them. Mix until every crumb is coated like little buttery jewels. Pop this in the fridge to chill while you work on the ice cream base – this helps the crumbs stay crisp when layered in later.

Step 2: Make the Ice Cream Base

Now for the magic! In a large bowl, beat your softened cream cheese until it’s completely smooth – no lumps allowed! Add the sweetened condensed milk (oh that heavenly goo!), brown sugar, vanilla, and that tiny pinch of salt. Beat it all together until silky. In another bowl, whip the heavy cream to soft peaks – when you lift the beaters, the cream should make gentle waves that hold their shape. Gently fold the whipped cream into the cream cheese mixture in thirds, then give it one final quick whip to stiff peaks. You’ll know it’s ready when the mixture holds its shape on a spoon!

Step 3: Layer and Freeze

Time to create those beautiful layers! In your loaf pan, spread about 1/3 of the ice cream base. Dollop spoonfuls of cooled blueberry compote across the top, then sprinkle with 1/3 of your chilled graham crumbs. Use a knife to gently swirl everything together – don’t overmix! Repeat this layering twice more, ending with crumbs on top. Cover tightly with plastic wrap (press it right onto the surface), then foil. Now the hardest part – patience! Freeze overnight (at least 8 hours) until firm. Trust me, that wait is worth it for that perfect scoopable texture!

Tips for Perfect Blueberry Cheesecake Ice Cream

After making this recipe more times than I can count, here are my foolproof secrets for ice cream success:

• Let it soften slightly – Take it out of the freezer 5-10 minutes before scooping for perfect creamy texture
• Swirl gently – When layering, use just a few knife strokes to create beautiful blueberry ribbons without overmixing
• Freeze your bowl – Chill your mixing bowl before whipping cream for faster, fluffier results
• Press plastic wrap directly – This prevents ice crystals from forming on top of your masterpiece

Remember – the better your ingredients, the better your ice cream will taste. That extra splash of real vanilla makes all the difference!

Serving Suggestions

Oh, how I love dressing up this ice cream for maximum wow-factor! Scoop it into waffle cones and shower with fresh blueberries for a classic look. For special occasions, I’ll crumble extra graham crackers over the top and drizzle with warm blueberry sauce – it makes people think I slaved for hours! My kids go nuts when I sandwich it between two homemade gluten-free graham cookies for the ultimate ice cream sandwich. Honestly though? Sometimes the simplest presentation is best – a perfect scoop in a chilled bowl with a tiny sprinkle of sea salt is pure heaven.

Storage & Reheating

This ice cream keeps beautifully in the freezer for up to 2 weeks – if it lasts that long! Just make sure it’s tightly covered with that plastic wrap and foil combo. When the craving hits, let it sit on the counter for 5-10 minutes before scooping. Any leftovers? (Yeah right!) Press fresh plastic wrap directly on the surface before returning to the freezer to prevent ice crystals.

Pro tip: Write the date on the foil so you remember when you made this little jar of happiness!

Want to switch things up? Try swapping blueberries for peaches or strawberries—just like the fruity flavors in this Strawberry Peach Crisp.

Nutritional Information

Here’s the scoop on nutrition per serving (remember, these are estimates – your actual numbers may vary slightly based on ingredient brands and exact measurements):

• Calories: 320
• Fat: 20g
• Carbs: 30g
• Protein: 4g

Not bad for such an indulgent treat! Of course, if you’re anything like me, one spoonful leads to “just one more scoop”… and suddenly the math goes out the window!

More Sweet Treats to Try:

• Copycat Birthday Cake Remix Ice Cream: Another fast and fun frozen dessert.
• Strawberry Peach Crisp: A warm, fruity option for summer nights.
• Brownie Bottom Cheesecake: For the ultimate rich, chocolatey cheesecake fix.

Share Your Creation!

I’d love to see your gorgeous swirls! Tag me on social or leave a comment below – hearing your ice cream adventures makes my day. Now go enjoy that creamy goodness!

Blueberry Cheesecake Ice Cream FAQs

I get so many questions about this recipe – here are the ones that come up most often in my kitchen (and my DMs!):

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