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blueberry cheesecake ice cream
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4.89 from 9 votes

Blueberry Cheesecake Ice Cream Recipe (No Churn)

A no-churn recipe for  Blueberry Cheesecake Ice Cream that is sure to delight your family and friends!
Course Dessert
Cuisine American
Keyword cheesecake ice cream, no churn ice cream
Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Calories
Author Mom Foodie Contributor

Ingredients

  • 2 cups Fresh Blueberries or frozen
  • 3 tablespoon Sugar
  • 2 tablespoon Lemon Juice
  • ¼ teaspoon salt
  • 8 oz package Cream Cheese or Neufchatal softened
  • 14 oz can Sweetened Condensed Milk
  • 2 teaspoon Vanilla extract
  • 2 cups Heavy Whipping Cream
  • ½ cup graham cracker crumbs optional

Instructions

  • Place the blueberries, sugar, lemon juice and salt in a small saucepan over medium high heat. Stirring frequently.
  • Bring it up to a boil. Muddle the berries to crush and release juices. Cook until thickened.
  • Remove the pan from burner and set aside to cool. Once cool enough, move to refrigerator for about 1 hour to cool completely.
  • Beat the cream cheese in a large bowl until creamy and smooth.
  • Using a electric mixer, add condensed milk and vanilla, beating until smooth
  • Add heavy cream. Whisk on high speed until soft peaks form.
  • Spread half of this creamy mixture into a loaf pan.
  • Spoon chilled blueberry sauce over the whipped mixture. If adding graham cracker crumbs add them now or on the top.
  • Top with remaining cream mixture, spread it evenly.
  • Use a knife to swirl the blueberry mixture into the cream mixture.
  • Cover the pan with foil and freeze for 6 hours or until firm.