Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Pin
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
minutes
Freeze
6
hours
hours
Total Time
6
hours
hours
15
minutes
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.