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Blueberry Cheesecake Ice Cream Recipe

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★★★★★

4.9 from 106 reviews

A creamy, no-churn blueberry cheesecake ice cream featuring whipped cream, cream cheese, sweetened condensed milk, and swirls of blueberry pie filling for a rich and refreshing frozen treat.

Ingredients

Scale

Ice Cream Base

  • 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

Fruit Swirl

  • 1½ cups blueberry pie filling, (divided: 1¼ cup and ¼ cup)

Instructions

  1. Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream with a hand or stand mixer for 3-5 minutes on gradually increasing speed until stiff peaks form. Place the whipped cream in the refrigerator to keep cold.
  2. Prepare Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese on medium speed for 1-2 minutes until smooth and fluffy.
  3. Add Sweetened Condensed Milk and Flavorings: Add the sweetened condensed milk, fresh lemon juice, and vanilla extract to the cream cheese. Mix for another 1-2 minutes until fully incorporated and smooth.
  4. Fold in Whipped Cream: Remove whipped cream from refrigerator and gently fold it into the cream cheese mixture using a rubber spatula. Fold carefully to keep the mixture light and fluffy without deflating the whipped cream.
  5. Swirl in Blueberry Filling: Dollop 1¼ cups of blueberry pie filling over the ice cream base. Use a spatula held upright to swirl the filling without fully mixing to create a marbled effect.
  6. Pour into Pan: Pour the blueberry cheesecake ice cream into a freezer-safe loaf pan and gently spread into an even layer.
  7. Decorate Top: Use the remaining ¼ cup blueberry pie filling to place small dollops on top of the ice cream. Lightly swirl with a butter knife or toothpick to create a decorative pattern.
  8. Freeze: Lightly cover the pan with aluminum foil, avoiding disturbance of the swirls, and freeze for a minimum of 8-10 hours or overnight until frozen and set.
  9. Serve: Remove from freezer, scoop into cones or bowls, and serve immediately while still frozen.

Notes

  • Use very cold heavy cream for best whipping results.
  • Softening the cream cheese to room temperature helps it blend smoothly.
  • Be careful not to overmix when folding in whipped cream to maintain airy texture.
  • Swirling blueberry pie filling creates an attractive marbled effect without fully blending the fruit into the base.
  • The recipe requires no ice cream machine.
  • Freezing time is essential to achieve the right texture.

Keywords: blueberry cheesecake ice cream, no churn ice cream, blueberry ice cream, creamy dessert, no ice cream maker

Find it online: https://tastybynova.com/blueberry-cheesecake-ice-cream-recipe/