Blueberry ice cream is a must-eat blueberry dessert any time of the years! But if making ice cream at home scares you or you don’t have an ice cream maker, make some no churn ice cream! This Blueberry Cheesecake Ice Cream comes together in under an hour and without a machine!
It’s blueberry season here in Maine and like the rest of the berry season recipes I’ve shared in the past here, I’m super excited about this Blueberry Cheesecake Ice Cream!
Why, you ask?
Well, first because it’s ice cream and you KNOW how much I love ice cream! And second because it’s a NO CHURN ice cream, which means less waiting time to eat said ice cream!
And third because this ice cream is like eating fresh blueberry sauce mixed with the most fantastic cheesecake you’ve ever made!
Sure sure, I’ve made strawberry cheesecake ice cream in the past. But this blueberry version? It’s completely divine!
What Does No Churn Mean?
No churn ice cream is very simply explained! It’s ice cream made without an ice cream maker.
Many base no churn ice cream versions are mixtures of sweetened condensed milk with whipped heavy cream. This one contains a few extra ingredients to boost the cheesecake flavor!
MORE NO CHURN ICE CREAMS WE LOVE
There’s just something about the flavors of the multiple types of dairy used here that mesh so well with the ripple of blueberry sauce throughout each bite!
Here’s the short list of ingredients you’ll need for this ice cream. Be sure to scroll down to the recipe below for the full list with measurements!
- Cream cheese
- Heavy whipping cream
- Sour cream
- Sweetened condensed milk
- Kosher salt
- Graham crackers
To make the blueberry sauce to swirl into the cheesecake ice cream, here’s what you’ll need:
- Fresh blueberries
- Granulated sugar
- Fruit-flavored liqueur such as Kirsch or Grand Mariner (optional)
Why Is There Alcohol in This Ice Cream?
Over the years, I’ve taken a page from the King of Ice Cream, David Lebovitz. The Perfect Scoop was the first ice cream cookbook I bought way back in the late 2000s and I made A LOT of ice cream from it.
One of David’s tricks to help prevent ice cream from getting icy and too hard to scoop is to add a tiny bit of alcohol to the recipe. Not enough to be able to taste though!
So I adapted David’s suggestion and used it in the blueberry swirl I made for this ice cream. There is some water in my blueberry sauce recipe and I wanted to ensure the water in the sauce didn’t make the swirl icy when it hit the freezer.
No churn ice cream is soft enough on its own, thanks to the condensed milk and whipped cream. So there’s no need to add any alcohol to a no churn ice cream base.
NOTE: Let me say that adding alcohol to any kind of homemade ice cream is completely optional! I’ve made ice cream many times without alcohol and it’s always been delicious!
MORE INCREDIBLE BLUEBERRY RECIPES
- Blueberry Hand Pies
- Blueberry Ricotta Galette
- Perfect Blueberry Muffins
- Peach Blueberry Pie
- Blueberry Buttermilk Upside-Down Cake
- Light and Fluffy Blueberry Pancakes
- Blueberry Crumb Cake
For the blueberry swirl sauce:
- 1 pint fresh blueberries, washed, dried, and any stems picked out
- ¼ cup granulated sugar
- 2 tbsp water
- ½ tsp grand marnier or kirsch liqueur
- 1 tsp cornstarch mixed with 1 tsp water to make a slurry
For the ice cream:
- 8 oz full-fat cream cheese, softened
- 1 ½ cups heavy whipping cream
- ¼ cup full-fat sour cream
- 14 oz can sweetened condensed milk
- Small pinch of Kosher salt
- 5 graham crackers (full crackers, not squares)
- Simmer the blueberries, sugar, and water in a small saucepan over medium heat until the berries start to burst, about 15 minutes. Mash most of the berries with a fork, leaving a few whole. Reduce the heat to medium-low and add the liqueur and cornstarch slurry. Cook until thickened. You’ll know the sauce is thick enough when you pull a spatula across the bottom of the pan and it takes about 2 to 3 seconds for the sauce to cover the pan again. Allow the sauce to cool off the heat for 15 minutes and then transfer the sauce to a bowl and chill completely, about 30 minutes.
- While the blueberries simmer, place the graham crackers in a zip-top bag and roughly crush with a rolling pin. Set aside.
- In a medium mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 1 minute. Keep chilled while you work on Step 4.
- In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream, sweetened condensed milk, and salt; beat to just combine.
- Gently fold ⅓ of the whipped cream into the condensed milk mixture until no streaks remain. Fold the rest of the whipped cream into the mixture. This is now your ice cream base.
- Pour half of the ice cream base into a freezer-safe pan or container. Dollop half of the cold blueberry sauce by the tablespoon followed by half of the graham cracker crumbs in little piles on top of the ice cream base. Using a knife, swirl the blueberry sauce and graham cracker crumbs into the base. Repeat with the remaining base, sauce, and crumbs.
- Cover the pan or container tightly with a lid or plastic wrap and freeze for 6 hours before serving.
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