Description
Craving cheesecake and ice cream in one glorious bite? Meet your new freezer obsession. This No-Churn Blueberry Cheesecake Ice Cream brings velvety cream cheese richness, juicy blueberry swirls, and buttery graham cracker crunch—without an ice cream maker. It’s dreamy, decadent, and wildly easy. Think picnic-perfect, Netflix-and-spoon-worthy, or just a “because-it’s-Tuesday” treat. Grab a bowl. Joy’s about to happen.
Ingredients
Blueberry Swirl
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2 cups blueberries (fresh or frozen)
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3 tbsp sugar
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3 tbsp lime juice (or lemon)
Cheesecake Ice Cream Base
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8 oz cream cheese, room temp
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14 oz sweetened condensed milk (1 can)
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1 tbsp vanilla extract
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2 cups cold heavy cream
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¾ cup graham cracker crumbs
Instructions
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Make the Swirl: In a saucepan, cook blueberries, sugar, and lime juice for 10–12 mins until jammy. Cool completely.
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Whip the Cream: Beat cold cream until stiff peaks form.
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Mix Base: Beat cream cheese smooth. Add condensed milk + vanilla. Mix until silky.
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Fold Gently: Add whipped cream to the cheesecake base in thirds. Fold gently until combined.
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Layer It Up: In a loaf pan, layer base → dollops of compote → graham crumbs. Repeat.
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Swirl & Freeze: Gently swirl with a knife. Cover with plastic wrap + foil. Freeze at least 6 hours (overnight best!).
Notes
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Compote must be cool—hot berries = icy streaks.
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Swirl gently to avoid purple overload.
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Let soften 5–10 mins before scooping for best texture.
- Prep Time: 20 mins
Nutrition
- Calories: 320kcal per Scoop
- Fat: 22g
- Carbohydrates: 28g
- Protein: 4g