Blueberry cheesecake ice cream is the perfect dessert anytime of year, but it’s especially brilliant for summer and the hot weather. With this recipe you can make your very own homemade ice cream without an ice cream machine in 3 easy steps!
Cheesecake and ice cream are two of my absolute favourite desserts. I’ve combine two, to create one incredibly delicious sweet treat that incorporates vanilla cheesecake ice cream, swirls of zingy blueberry sauce and crumbles of buttery digestive biscuit. If you’re a fan of blueberry cheesecake, then this ice cream recipe is definitely one to try!
The hardest part of the recipe is waiting for the ice cream to freeze, but it’s worth the wait!
Blueberry Sauce –
2 cups of fresh blueberries
3 tablespoons of caster sugar
3 tablespoons lemon juice – approx. juice from 1 1/2 lemons and about 1 teaspoon of the zest
Ice Cream –
1 x 397g/14 ounce can sweetened condensed milk
480ml (2 cups) double or whipping cream, chilled
200g cream cheese, softened
2 teaspoons pure vanilla extract
1. Make the sauce: Place the blueberries, sugar, lemon juice and zest in a medium saucepan. Simmer on a medium heat for a few minutes until the blueberries break down and the sauce thickens a little. Then take off the heat and place in a small bowl and put in the fridge to cool.
2. To make the ice cream: Whisk the cream cheese until smooth. Then add the condensed milk slowly with the vanilla and whisk on low speed for a few minutes. Then add the cream to the mixture and whisk on low again for a few minutes or until stiff peaks are formed – be patient, this will take some time, but it must be done slowly to stop the cream curdling.
3. To assemble the ice cream: Place half the ice cream mixture a large freezer container. Then place a spoonfuls of the chilled blueberry sauce on top of the ice cream layer. Using a wooden skewer, swirl the sauce into the ice cream mixture. Then place the rest of the ice cream mixture on top and then again swirl through a few more spoonfuls of the blueberry sauce on top of this layer. Cover the ice cream with tin foil or cling film and freeze for at least 6 hours or best overnight for the best results.
- Make sure the cream is chilled before whisking. Chilled cream will whisk better and you will be guaranteed to get really stiff peaks and volume.
- Whenever using cream cheese in baking be sure to have it at room temperature as it will be easier to mix.
- Make the blueberry sauce the night before, it will get really thick overnight and will be the perfect consistency. Any leftover sauce serve is great drizzled over pancakes for breakfast.
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13 thoughts on “No-Churn Blueberry Cheesecake Ice Cream”
Yum yum! I’m loving the no-churn aspect of this.
Thank you, it was really easy to make! 🙂
You’re welcome 🙂
This looks delicious!
Thank you, glad you like the recipe 🙂
This not only looks amazing, but it is so pretty, too! Love the blueberry color!
Thanks really glad you like the recipe 🙂
wow this looks good. Beautiful pics, wishing it were summer 😛
Thanks! Me too, it’s so cold! I can’t wait either 🙂
Oh yum!!! I really want to try this one too… 😉
It was really good! Very tasty, and you could add crumbled biscuit too! 🙂