If you love blueberries, then this homemade blueberry cheesecake ice cream recipe is a must try! It is a perfect treat for summer or a dessert to make when you have a lot of blueberries and want to use them up.
This is an easy recipe to make this no-egg blueberry cheesecake ice cream in the Cuisinart ice cream maker. It turns out creamy and delicious. It has a sweet and slightly tangy taste from the cream cheese and the blueberries.
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Ingredients
This blueberry cheesecake ice cream with no eggs requires only few basic ingredients. The main ingredient is the cream cheese that gives it a slightly tangy taste like cheesecake. I have used the Philadelphia cream cheese block. Other ingredients are heavy cream, sugar, and whole milk.
For add ins you will need Graham crackers, butter, and sugar to make the graham cracker crumble. For blueberry flavor, frozen or fresh blueberries and some sugar is all you will need.
Instructions
First, we have to make the blueberry compote by cooking the blueberries and sugar on low heat for about 6-7 minutes until the blueberries crack open. This helps to reduce the overall moisture in the blueberries. Once cooked, you can mash or blend the compote and let it cool down completely.
To make the Graham cracker crumbs, crush the Graham crackers in a blender or a food processor and then mix it well with some melted butter and sugar. Keep it aside until the cream cheese mixture is made and churned.
Cook blueberries with sugar.
Mix Graham crackers, butter, and sugar.
Before you make the cream cheese base, let the cream cheese soften at room temperature for a few hours else it will be difficult to blend it. Once it is softened, blend it on low speed using a hand blender with a whisk attachment or a stand mixer using a wire attachment. You can also use a hand mixer.
Blend until the cream cheese is smooth and fluffy. Then add the sugar, milk, and salt and continue to blend it until all the sugar is well dissolved. Add the heavy cream and give it a stir, there is no need to blend it after adding the heavy cream.
Ingredients for cream cheese ice cream base.
Cheesecake ice cream mixture.
Let the cheesecake ice cream base chill in the refrigerator for 1-2 hours before churning it. It is also a good idea to strain the mixture to get rid of any cream cheese clumps in case the cream cheese did not get blended well. This will prevent any cream cheese pieces in the ice cream.
Pour the mixture into the ice cream maker bowl and churn it for about 30 minutes or as per manufacturer's instructions. The mixture will be of soft-serve consistency.
In a loaf pan or a freezer-safe container, make a multiple layers of Graham cracker crumbs, cream cheese ice cream, and blueberry compote. Swirl the compote with the help of a spoon or spatula to prevent an icy texture. Freeze the ice cream for 5-6 hours before serving it.
Blueberry cheese cake ice cream.
Blueberry cheese cake ice cream scoops.
Substitutions
Strawberries - you can make strawberry cheesecake ice cream by using strawberries instead of blueberries.
Mango - instead of blueberries, you can use mango pulp to make mango cheesecake ice cream.
Frozen blueberries - I have used frozen blueberries after defrosting them in the microwave. You can also use fresh ones instead.
Variations
Blueberry puree - instead of cooking the blueberries with sugar, you can directly blend them with sugar in a blender. The taste will be a little different and more fruity. Also, ensure that you swirl the puree well while layering to avoid it from becoming icy.
Equipment
For blending cream cheese you will need a hand blender with a whisk attachment. You can also use a stand mixer or a hand mixer.
For crushing the Graham crackers, a blender like Vitamix or a food processor will work well.
I have made the ice cream in 1.5 qt. ICE-100 Cuisinart ice cream maker. The recipe can be scaled to make it in any ice cream maker.
If you are looking for an ice cream maker for your family needs, check out this post on which ice cream maker to buy.
Storage
Blueberry cheesecake ice cream can be stored in the freezer for upto a month. It is best to consume it by 15 days else you might start seeing some icy crystals on the top layer.
Top tip
If you do not want to cook the blueberries, you can directly blend them with sugar in a blender. Cooking the berries will reduce the moisture and give a deeper flavor of the blueberries. However, blending them without cooking works great too!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with blueberry cheesecake ice cream:
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📖 Recipe
Blueberry Cheesecake Ice Cream
Equipment
Ingredients
To make ice cream
- 8 oz Cream cheese (softened at room temperature)
- 1 cup Organic cane sugar
- 1 cup Milk (whole)
- 1 ½ cup Heavy cream
- 1 pinch Salt
For Strawberry swirl
- 12 oz Blueberry (frozen, thawed)
- ¼ cup Organic cane sugar
Other Add ins
- 4 Graham Crackers
- 2 tablespoon Butter (unsalted)
- 1 tablespoon Organic cane sugar
Instructions
Make blueberry compote
- On low heat, cook the blueberries mixed with sugar for 7-8 minutes until they burst.12 oz Blueberry, ¼ cup Organic cane sugar
- Let them cool down completely.
- Blend the blueberries compote in a blender or mash it with a spatula.
- Refrigerate the puree until ice cream is churned.
Make graham cracker crumble topping
- Crush the graham crackers coarsely with hand or using a blender like Vitamix4 Graham Crackers, 2 tablespoon Butter, 1 tablespoon Organic cane sugar
- Transfer into a bowl.
- Add melted butter and sugar and mix well.
Making blueberry cheesecake ice cream
- Using a hand blender or in a stand mixer, blend the cream cheese until it is smooth and fluffy. This can take about 3-5 minutes.8 oz Cream cheese
- Add milk, sugar, and salt. Continue blending until all sugar is dissolved.1 cup Organic cane sugar, 1 cup Milk, 1 pinch Salt
- Add the heavy whipping cream and mix well using a spoon or spatula (do not use the blender).1 ½ cup Heavy cream
- Chill the mixture for about 30 minutes in the refrigerator.
- Transfer the mixture into the ice cream maker container and churn it for about 30 minutes.
- In a freezer-safe box, put ⅓rd graham cracker crumble topping at the bottom.
- Layer half of the ice cream and half the amount of blueberry puree.
- Swirl the blueberry puree with a spoon or spatula. Top ⅓ graham cracker crumble.
- Make one more layer by placing the remaining half ice cream followed by the remaining half blueberry puree.
- Swirl the blueberry puree with a spatula.
- Finally, add the remaining ⅓rd graham cracker crumble and freeze the ice cream for about 6 hours before serving.
Notes
- Blueberry puree - instead of cooking the blueberries with sugar, you can directly blend them with sugar in a blender. The taste will be a little different and fruitier. Also, ensure that you swirl the puree well while layering to avoid it from becoming icy.
- You can first blend cream cheese, then add milk, sugar, salt and blend it.
- Add heavy cream and blend it. Freeze the cream cheese ice cream for 4-6 hours.
- Blend the ice cream once again and then layer with blueberry puree and graham cracker crumbs and freeze it.
Maggie says
Wow, is this delicious! I tweaked slightly for preference: used all half and half (2.5 C) instead of the milk/heavy cream mixture, and used lower-fat Neufchâtel cream cheese; the texture/taste was just great! Also, the graham cracker add-in is so dang good, the second time I made it I increased those ingredients by 50%, yum! I also tried the strawberry cheesecake recipe, but prefer this one. Many thanks for the outstanding recipe that fits perfect in my ICE-21 maker!