Blueberry Cheesecake Ice Cream Recipe
Creamy Blueberry Cheesecake Ice Cream combines a rich cheesecake ice cream base with a fruity sweet blueberry pie filling. This easy, no-churn recipe takes just 10 minutes to prepare and is perfect for any occasion.
- Prep Time: 10 minutes
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake 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
Blueberry Swirl:
- 1½ cups blueberry pie filling, divided, 1¼ cup and ¼ cup
Instructions
- Whip Heavy Cream: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form. Start on low speed and gradually increase to avoid splattering.
- Prepare Cream Cheese Mixture: Beat cream cheese until fluffy. Add sweetened condensed milk, lemon juice, and vanilla; mix until smooth.
- Combine Mixtures: Fold whipped cream into cream cheese mixture gently to maintain a fluffy texture.
- Add Blueberry Swirl: Dollop 1¼ cups of blueberry pie filling into the mixture and swirl gently.
- Freeze: Pour mixture into a loaf pan, top with remaining blueberry pie filling, swirl, cover, and freeze for 8-10 hours.
- Serve: Scoop into cones or bowls and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 736 kcal
- Sugar: 65g
- Sodium: 232mg
- Fat: 48g
- Saturated Fat: 30g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Find it online: https://cookedbysarah.com/blueberry-cheesecake-ice-cream-recipe/
