Description
This homemade Blueberry Cheesecake Ice Cream combines luscious cream cheese and fresh blueberry sauce swirled with crunchy graham crackers for a rich, creamy, and fruity frozen treat. Perfectly balanced with a hint of lemon and vanilla, this ice cream is a delightful dessert that you can make at home using your ice cream maker.
Ingredients
Blueberry Sauce
- 2 cups fresh blueberries (or frozen)
- 3 tablespoons granulated sugar (plus more to taste)
- 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
Ice Cream Base
- 8 ounces full fat cream cheese (softened at room temperature)
- 1 cup whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- A generous pinch of sea salt
Additional
- ½ cup graham crackers (roughly crushed)
- Waffle cones (for serving, optional)
Instructions
- Prepare ice cream maker: Check your ice cream maker’s instructions and freeze the bowl at least 1 day ahead to ensure proper churning.
- Make the blueberry sauce: In a saucepan over medium-low heat, combine blueberries, 3 tablespoons sugar, cornstarch, lemon juice, and water. Stir occasionally and press the blueberries as they cook until they break down and the mixture thickens, about 5 minutes. Transfer to a shallow bowl and let cool completely; the sauce will thicken further as it cools. Ensure the blueberry mixture is smooth.
- Make the ice cream base: In a blender, combine softened cream cheese, whole milk, heavy cream, 1 cup sugar, vanilla extract, and a generous pinch of sea salt. Blend until smooth and creamy for a few seconds. Remove any foam from the top with a spoon if necessary.
- Churn the ice cream: Pour the blended mixture into the frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, generally about 25 minutes, until the ice cream reaches a soft-serve consistency.
- Assemble the ice cream layers: Transfer half of the churned ice cream into an ice cream container or a 9×5 loaf pan. Dollop some of the cooled blueberry sauce on top and swirl gently with a knife. Sprinkle half of the crushed graham crackers over the swirled layer. Repeat with remaining ice cream, blueberry sauce, and graham crackers.
- Freeze thoroughly: Cover the container tightly and freeze for at least 8 hours or overnight to firm up completely. If not using an insulated ice cream container, cover the pan with plastic wrap and then foil to prevent freezer burn.
- Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Enjoy in a waffle cone or straight from the container.
Notes
- Make sure to freeze your ice cream maker bowl at least one day in advance for best results.
- The blueberry sauce should be fully cooked down and smooth for ideal texture and flavor distribution.
- Swirling in the blueberry sauce and graham crackers creates a delightful cheesecake-like texture and taste.
- Letting the ice cream soften slightly before scooping enhances scoopability and flavor.
- Use full fat cream cheese and dairy for the creamiest texture and richest taste.
- Prep Time: 20 minutes (plus 1 day freezing for ice cream maker bowl)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning (Ice Cream Maker) / Stovetop (for blueberry sauce)
- Cuisine: American
