You have to try this no-churn homemade blueberry cheesecake ice cream recipe. A delicious cheesecake ice cream with swirls of blueberry sauce makes the creamiest dessert, it is the perfect treat for summer. No special equipment needed.

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overhead photo of a loaf pan lined with parchment paper full of blueberry cheesecake ice cream with swirls of blueberries. The pan is on a white towel with blueberries all around

Blueberries just remind me of summer. We are going on 8 years of picking pounds and pounds of blueberries. So far, we have hit 97 lbs. And I know by March, after we’ve gone through our frozen stash, I will wish we picked more.

There is just nothing like juicy blueberries. Pair that with a super easy no churn ice cream and it is a match made in heaven.

This delicious blueberry cheesecake ice cream is one of my absolute favorite desserts. And I love that I don’t have to get out my ice cream maker.

two scoops of blueberry cheesecake ice cream topped with fresh blueberries in a white dish on a wood table with blueberries around the ice cream

Why you will love this recipe:

Easy: No ice cream machine needed. You can totally use an ice cream maker if desired. Just follow the manufacturer’s directions.

Delicious: Is there anything better than homemade ice cream? I think not.

Great way to use fresh blueberries: When it is blueberry season, you betcha I am making all the blueberry recipes.

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loaf pan with cheesecake ice cream with swirls of blueberry sauce. dosages of blueberries surround the loaf pan

Tips For Making Blueberry Cheesecake Ice Cream:

You can use fresh or frozen blueberries for this recipe.
Freeze into popsicle molds to make a super cream and delicious ice cream popsicle.
Make extra blueberry sauce and add it to the top, or even to yogurt.
Store in an airtight container with plastic wrap on top of the ice cream. This helps prevent ice crystals from forming on the top.

hand holding knife and creating swirls in cheese cake ice cream with blueberry sauce. The ice cream is in a loaf pan on a wood table

No-Churn Ice Cream Ingredients:

Heavy cream: You will need this to make whipped cream.

Sweetened condensed milk: You can totally make your own as well.

Vanilla extract

Cream cheese– Preferably full fat. It needs to be super soft, so leave it at room temperature for an hour or so. The tartness from the cream cheese is what gives it that cheesecake flavor.

Frozen or fresh blueberries:

Lemon juice & zest – Optional, but it adds a delicious tangy flavor

Maple syrup or honey

Graham cracker crumbs: This is totally optional, but if you want to add some crushed up graham crackers to replicate the graham cracker crust, it’s pretty yummy.

Tools you may need:

Stand mixer with a whisk attachment, hand mixer, or whisk

Large bowl

Freezer-safe container: I like to use a loaf pan

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Rubber spatula

Saucepan

Measuring cups and spoons

blueberry cheesecake ice cream in a loaf pan on a white and teal towel with blueberries sprinkled around the table

How To Make Lemon Blueberry Cheesecake Ice Cream

In a medium saucepan, place blueberries, maple syrup, lemon juice, and lemon zest over medium-low heat. Cook until blueberries burst and sauce starts to thicken. it should cover the back of a spoon.

Allow blueberry compote to cool. If you are impatient (like me) or want to do this quickly, you can spread the blueberry sauce onto a cookie sheet and place into the freezer for a few minutes.

Create the cheesecake ice cream base – No-churn method

In a stand mixer (or a large bowl), pour heavy whipping cream and sweetened condensed milk.

Start off slow and work up to high speed. Whip until stiff peaks form.

While on low speed, add in vanilla and cream cheese, a spoonful at a time.

cheesecake ice cream in a parchment lined loaf sheet on a wood table

Line a freezer-safe dish (a bread pan works well) with parchment paper and pour in half of the ice cream cream cheese mixture.

Top with half the blueberry sauce mixture.

blueberry sauce on cheesecake ice cream in a parchment lined loaf pan

Pour the remaining creamy ice cream mixture into the dish and then the remaining blueberry sauce over top.

hand holding knife and creating swirls in blueberry cheesecake ice cream in a parchment lined loaf pan on a wood table

Take a knife or a spoon into the blueberry cheesecake ice cream mixture and create zig zags and lines in the pan to lightly mix the ice cream and sauce together. This step is optional, but it gives it the most beautiful swirls.

Cover with plastic wrap and place in the freezer for 4-6 hours. Make sure to place the plastic wrap directly on top of the ice cream to prevent freezer burn.

When you’re ready to serve, allow the ice cream to thaw a bit. Add some graham cracker crumble if desired.

Storage:

Place in a freezer-safe container, add plastic wrap directly to the top of the ice cream and place a tight fitting lid on top. Eat within 1-2 months. If it lasts that long.

overhead photo of two scoops of blueberry cheesecake ice cream in a white dish on a table with blueberries sprinkled around. more ice cream is in the background

Health Benefits Of Blueberries

Blueberries are naturally high in antioxidants, vitamin C, K, magnesium, calcium and more. They are great to add to yogurt, granola, ice cream, apple sauce, and so many desserts.

Fine More Blueberry recipes:

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