Blueberry Cheesecake Ice Cream Recipe

Blueberry Cheesecake Ice Cream is a dreamy dessert that marries the rich, creamy texture of classic cheesecake with the sweet, fruity burst of blueberry pie filling. This easy, utterly irresistible ice cream recipe skips the need for churning or any fancy equipment—the hardest part is waiting for it to freeze! With swirls of vivid blueberry and velvety cheesecake in every bite, it’s the kind of treat you’ll want to make all summer long (and honestly, well into the cooler months, too).

Ingredients You’ll Need

The magic of Blueberry Cheesecake Ice Cream comes from just a handful of straightforward ingredients, each playing a major role in both flavor and texture. Quality matters here—think rich dairy, fresh lemon, and your favorite blueberry pie filling.

• Heavy whipping cream (2 cups, very cold): This is the base that makes the ice cream fabulously light and creamy without a machine.
• Cream cheese (8 ounces, softened): The star of the show, it brings that tangy, cheesecake richness to every spoonful.
• Sweetened condensed milk (14 ounces): Adds tons of sweetness and keeps the ice cream smooth and scoopable even after freezing.
• Fresh lemon juice (1 tablespoon): Don’t skip this! It balances the ice cream with a hint of brightness and enhances the blueberry flavor.
• Vanilla extract (1½ teaspoons): The secret ingredient that lifts all the creamy, tangy flavors to new heights.
• Blueberry pie filling (1½ cups, divided): Store-bought or homemade—either way, expect jammy swirls of blueberry in every scoop for flavor and wow-factor color.

How to Make Blueberry Cheesecake Ice Cream

Step 1: Whip the Cream

Start by beating your very cold heavy whipping cream until stiff peaks form. This simple step is key—the whipped cream is what gives your homemade Blueberry Cheesecake Ice Cream that dreamy, airy texture. Go slow at first to avoid splatters, then crank up the speed as the cream thickens.

Step 2: Prepare the Cheesecake Base

In a separate bowl, beat the cream cheese until it’s perfectly smooth and fluffy. Taking a couple of minutes here ensures you don’t wind up with any pesky lumps in your finished ice cream!

Step 3: Combine Sweetened Condensed Milk, Lemon, and Vanilla

Add in the sweetened condensed milk, fresh lemon juice, and vanilla extract to your beaten cream cheese. Mix just until everything is silky and well incorporated. The lemon not only adds flavor but also balances the sweetness with a gentle tang.

Step 4: Fold the Whipped Cream Into the Base

Gently fold the whipped cream into the cheesecake mixture using a spatula. The goal is to keep things light and fluffy—stop mixing as soon as you can’t see any streaks of whipped cream, but don’t overdo it or you’ll lose that lovely volume.

Step 5: Swirl in the Blueberry Pie Filling

Drop dollops of blueberry pie filling over the cheesecake ice cream base. Swirl gently with your spatula, keeping distinct ribbons of blueberry running through. This not only tastes incredible but looks beautiful when scooped!

Step 6: Layer and Decorate

Transfer your mixture into a freezer-safe loaf pan. Smooth it into an even layer, then add more dollops of blueberry pie filling on top and swirl lightly with a butter knife or toothpick for an eye-catching finish.

Step 7: Freeze

Cover the pan loosely with foil (be careful not to mess up those gorgeous swirls!) and freeze the Blueberry Cheesecake Ice Cream for at least 8 to 10 hours, or overnight, until it’s fully set and scoopable.

How to Serve Blueberry Cheesecake Ice Cream

Garnishes

Make every serving special with toppings like fresh blueberries, crushed graham crackers, or a dollop of whipped cream. A little zest of lemon or a sprig of mint adds color and a flavor pop worthy of your beautiful homemade treat.

Side Dishes

Blueberry Cheesecake Ice Cream goes beautifully alongside crisp sugar cookies, almond biscotti, or even a warm slice of simple pound cake. Serve it with a scoop of fresh berries for a summery dessert platter everyone will love.

Creative Ways to Present

Try serving in waffle cones lined with crushed graham crackers for that extra cheesecake vibe, or spoon into mini mason jars for cute, portable picnic treats. You can even use it to top brownies or swirl into parfaits for a show-stopping finish.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Cheesecake Ice Cream will keep perfectly in the freezer for up to two weeks. Just make sure it’s tightly covered to prevent freezer burn and flavor mingling with other foods.

Freezing

Always use a freezer-safe container and press a piece of parchment directly onto the surface of the ice cream before sealing to maintain freshness and prevent ice crystals from forming.

Reheating

No need to reheat, but if your ice cream is too firm, let it sit at room temperature for 5 to 10 minutes before scooping. This brings out the creamy texture and makes for perfect, beautiful scoops of Blueberry Cheesecake Ice Cream.

FAQs

Do I have to use blueberry pie filling, or can I use fresh blueberries?

You can swap in homemade jam or a quick blueberry compote if you prefer; just make sure whatever you use is thick and sweet so those pretty swirls hold their shape.

Can I make Blueberry Cheesecake Ice Cream without a stand mixer?

Absolutely! A hand mixer works just as well for whipping the cream and mixing the base. You can even whip the cream by hand if you’re feeling ambitious.

How do I get the perfect swirl effect?

When adding the blueberry filling, dollop it over the top and gently run a knife or spatula through in wide figure-eights. Less is more—overmixing will muddy the colors.

Is this recipe gluten-free?

Yes! All the main ingredients are gluten-free. Just double-check your pie filling and any garnishes if you’re serving to someone with dietary restrictions.

What if I want more cheesecake flavor?

If you’re a cheesecake superfan, add in a sprinkle of graham cracker crumbs to the base or as a topping for even more authentic Blueberry Cheesecake Ice Cream taste.

Final Thoughts

If you love that sweet-tangy combo of creamy cheesecake and juicy blueberries, Blueberry Cheesecake Ice Cream is about to become your new favorite dessert. It’s ridiculously easy, endlessly customizable, and guaranteed to put a smile on anyone’s face. Don’t wait—make it today and treat yourself to a scoop (or two) of pure homemade happiness!

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