Blueberry Cheesecake Ice Cream Recipe — Creamy Homemade Treat

This Blueberry Cheesecake Ice Cream combines the silky richness of cheesecake with bright, juicy blueberries and crunchy graham cracker pieces for the perfect summer treat.

This churned ice cream follows the Philadelphia-style method, so it contains no egg yolks. Cream cheese is folded into the base to give a true cheesecake flavor and a luxuriously creamy texture without tempering eggs.

If you enjoy this flavor, you might also like our other cheesecake variations and berry recipes.

Why You’ll Love This Blueberry Cheesecake Ice Cream

• Creamy cheesecake base: The cream cheese adds tang and richness for an authentic cheesecake mouthfeel.
• Bursting with blueberries: Fresh (or thawed frozen) berries are cooked into a compote and swirled through the ice cream for bright fruit flavor in every bite.
• Simple to make: A short ingredient list and straightforward steps let you make a gourmet-tasting ice cream at home. The recipe can be made with an ice cream maker or using a no-churn method.

Ingredients

• Blueberries – Fresh or frozen. Cooked down to make a compote for swirls of fruit throughout the ice cream.
• Granulated sugar – Balances the tang of the cream cheese and sweetens the blueberry compote.
• Lemon zest – Optional but brightens the berry flavor.
• Cornstarch – Thickens the blueberry compote so it holds up in the swirl.
• Cream cheese – Use fully softened cream cheese so the base is smooth and lump-free.
• Heavy cream and whole milk – The combination prevents icy texture and creates a rich, creamy base.
• Vanilla extract – Enhances the overall flavor.
• Kosher salt – Balances sweetness and rounds out flavors.
• Graham crackers – Chopped to add the classic cheesecake crust crunch; swap for gluten-free if needed.

See the recipe card below for exact quantities and step-by-step instructions.

Storage

Store the ice cream in an airtight container in the freezer with parchment or wax paper pressed directly on the surface to prevent ice crystals. It keeps well for up to one month. Let it sit at room temperature for about 5 minutes before scooping for easier serving.

Using Frozen Blueberries

Yes, frozen blueberries work well. Thaw them and drain any excess liquid before reducing them into the compote to avoid watering down the sauce.

No-Churn Method

If you don’t have an ice cream maker, chill a shallow container or loaf pan in the freezer. Pour the prepared ice cream mixture into the pan and freeze for 3–4 hours, stirring every 30 minutes for the first two hours to incorporate air and keep the texture creamy and smooth.

Add-Ins and Variations

Customize the ice cream with mix-ins such as white chocolate chips, cinnamon graham pieces instead of plain grahams, or swap some of the blueberries for strawberries or cherries for a mixed berry cheesecake flavor.

More Homemade Ice Cream Recipes

• Chunky Monkey Ice Cream
• Banana Pudding Ice Cream
• Apple Pie Ice Cream
• Mississippi Mud Ice Cream
• Grape Ice Cream
• Honey Lavender Ice Cream

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Did you make this Homemade Blueberry Cheesecake Ice Cream? Leave a comment below to share how it turned out and any add-ins you tried.

Blueberry Cheesecake Ice Cream

Yield:
10 Servings

Prep Time:
20 minutes

Cook Time:
10 minutes

Chilling/Freezing Time:
4 hours 30 minutes

Total Time:
5 hours

This Blueberry Cheesecake Ice Cream recipe brings together the velvety smoothness of cheesecake and the sweet burst of fresh blueberries.

Ingredients

• 1 pint fresh blueberries (about 2 cups)
• 1 cup granulated sugar, divided
• 2 teaspoons fresh lemon zest, optional but delicious!
• 1 teaspoon cornstarch + 1 tablespoon water, whisked together to create a slurry
• 8 ounces cream cheese, softened
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• ½ tsp kosher salt
• 1 cup chopped graham crackers

Instructions

1. Chill your ice cream maker bowl according to the manufacturer’s instructions.
2. Combine the blueberries, ¼ cup of the granulated sugar, and lemon zest in a medium saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until the berries burst.
3. Stir in the cornstarch slurry and cook 1–2 minutes until slightly thickened. Remove from heat, transfer to an airtight container, and cool completely.
4. Beat the softened cream cheese with the remaining sugar until light and fluffy, about 1 minute.
5. With the mixer on low, slowly drizzle in the heavy cream, whole milk, vanilla, and salt. Beat until smooth and lump-free. Chill the base in the refrigerator for at least 30 minutes or up to overnight.
6. Churn the chilled base in your ice cream machine according to the manufacturer’s directions (about 18 minutes in a Kitchenaid attachment).
7. Layer one-third of the churned ice cream into a shallow container, spoon one-third of the blueberry compote over it, and sprinkle one-third of the graham crackers. Repeat twice more. Use a butter knife to gently swirl the layers.
8. Cover tightly and freeze at least 4 hours or until firm. Let sit a few minutes at room temperature before scooping. Enjoy.

Notes

Make sure your ice cream maker bowl has been frozen per the manufacturer’s instructions (often at least 24 hours).

Store in an airtight container with plastic wrap or wax paper pressed to the surface to reduce ice crystals; keep up to one month.

Let homemade ice cream soften 5 minutes at room temperature before scooping for the best texture.

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 389Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 79mgSodium: 197mgCarbohydrates: 35gFiber: 1gSugar: 29gProtein: 4g

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