Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream is a rich, indulgent dessert that blends the creamy tang of classic cheesecake with the sweet, slightly tart burst of ripe blueberries. Inspired by the beloved baked dessert, this frozen treat delivers layers of flavor and texture in every scoop—smooth cream cheese ice cream, ribbons of blueberry compote, and often chunks of buttery graham cracker crust.

Kathy MacDonald

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream is a decadent fusion dessert that combines the best elements of cheesecake and ice cream. With its creamy texture, fruity swirls, and occasional crunchy crust pieces, it offers a balanced flavor profile—rich, tangy, sweet, and refreshing all at once. Perfect for dessert lovers seeking a unique twist on a classic favorite.

Print Recipe Pin Recipe

Prep Time 4 hours hrs 30 minutes mins

4 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 14 8oz servings

Course: Dessert

Cuisine: American

Calories: 435

Ingredients Equipment Method

Ingredients

  

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 tsp vanilla
• 2 cups heavy cream
• 1 1/2 cups blueberries
• 1 cup milk
• 1 cup sugar
• 4 squares graham crackers
• 1 tsp lemon juice

Equipment

• 1 Ice Cream Machine

Method

 

1. Boil blueberries and sugar in a small saucepan until berries and mixture has thickened (7-8 minutes)
   
2. Cool completely and set aside.
   
3. In a mixing bowl combine heavy cream, milk, and vanilla, lemon juice, and zest.
   
4. Set aside 1/2 cup blueberry sauce for dessert sauce if desired.
   
5. Chill cream cheese mixture in refrigerator for several hours or until cold.
   
6. Freeze ice cream in an ice cream maker according to directions.
   
7. Fold in blueberries,sauce and graham crackers into ice cream mixture
   
8. Transfer to a lidded freezer container and freeze for 4 hours or until firm.
   
9. serve blueberry cheesecake ice cream with whipped cream at once.