Introduction

This blueberry cheesecake ice cream is a creamy, no-churn dessert that combines the richness of cheesecake with the sweet tang of blueberries. Perfect for warm days or any time you want a luscious treat that’s easy to prepare.

A silver ice cream scoop holds two rounded scoops of creamy white ice cream with swirls of deep purple berry sauce, showing a smooth and rich texture. Below the scoop is a metal container filled with the same ice cream, layered with thick white cream on the bottom and vibrant purple berry swirls on top in a beautiful marbled pattern. In the background, a white bowl full of fresh blueberries sits on a white marbled surface, adding a natural touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy whipping cream, very cold
8 ounces cream cheese, softened to room temperature
14 ounces sweetened condensed milk
1 tablespoon fresh lemon juice
1½ teaspoons vanilla extract
1½ cups blueberry pie filling, divided (1¼ cups and ¼ cup)

Instructions

Step 1: In a large mixing bowl, beat the cold heavy whipping cream with a hand or stand mixer on low speed, gradually increasing to high as it thickens, until stiff peaks form (3–5 minutes). Chill in the refrigerator while you prepare the other ingredients.
Step 2: In a separate large bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes.
Step 3: Add the sweetened condensed milk, lemon juice, and vanilla extract to the cream cheese. Mix until fully combined and smooth, about 1–2 minutes.
Step 4: Remove the whipped cream from the fridge and gently fold it into the cream cheese mixture with a rubber spatula until fully incorporated and no streaks remain, taking care not to deflate the whipped cream.
Step 5: Dollop 1¼ cups of blueberry pie filling over the ice cream mixture. Using the spatula held upright, swirl the pie filling lightly to create blue and white swirls, without fully mixing it in.
Step 6: Pour the ice cream mixture into a freezer-safe loaf pan and spread into an even layer.
Step 7: Add small dollops of the remaining ¼ cup blueberry pie filling onto the top. Use a butter knife or toothpick to swirl it gently for a decorative finish.
Step 8: Cover lightly with aluminum foil, avoiding disturbance of the decorative swirl, and freeze for 8–10 hours or overnight until firm.
Step 9: When ready, scoop the ice cream into cones or bowls and serve immediately while frozen.

Tips & Variations

Use fresh blueberries lightly cooked down with sugar in place of pie filling for a fresher, less sweet swirl.
For extra crunch, fold in crushed graham crackers before folding in the whipped cream.
Ensure the cream cheese is fully softened to avoid lumps in your ice cream base.
Use a rubber spatula for gentle folding to retain the whipped cream’s fluffiness.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Avoid refreezing melted portions to maintain texture.

How to Serve

A close-up view of a three-scoop ice cream cone with a white waffle cone base, showing a mix of creamy white and purple colors swirled throughout each scoop. The top scoop sits on a middle scoop, which sits on a bottom scoop, all having a creamy texture with visible bits of dark purple fruit mixed into the white ice cream. The background is a white marbled texture, softly blurred, highlighting the detailed textures of the ice cream and cone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes! This no-churn recipe requires no ice cream maker and relies on whipped cream and freezer time to achieve a creamy texture.

What can I substitute for blueberry pie filling?

You can use fresh or frozen blueberries cooked down with sugar to create a similar sauce, or substitute with other fruit pie fillings like cherry or strawberry for variation.