Blueberry Cheesecake Ice Cream Recipe

This homemade Blueberry Cheesecake Ice Cream Recipe is made with a cheesecake ice cream base and swirled with an easy blueberry pie filling. Crushed graham cracker crumbs complete this cheesecake blueberry ice cream treat. 

Blueberry Cheesecake Ice Cream

There isn’t a more summery dessert than a big scoop of ice cream (or a double scoop if we’re being honest 😉) on a hot day. It’s cool and creamy, and it’s near perfection when served in a waffle cone.

While the weather has been mild and pleasant, I know the heatwaves are coming. And they typically don’t come in slowly or unassumingly; oh no, they come in hot and heavy whether you’re ready or not. In preparation, I’m ready with all the homemade ice cream in my freezer, including this strawberry ice cream (a favorite this time of year) and this cherry chocolate chip ice cream, and of course, this cheesecake ice cream with blueberry pie swirls. 

Cheesecake is another dessert that has my entire heart, and I’m a bit of a cheesecake snob. So, when I tell you this cream cheese ice cream base actually tastes like cheesecake in ice cream form, I mean it. You have my word this is truly a blueberry cheesecake ice cream.

Why I’m Obsessed With This Ice Cream:

• Custard Base: The ice cream base is a custard base made with egg yolks and half and half. A custard ice cream base makes for a really creamy ice cream.
• Blueberries: The blueberry pie filling gets swirled into the cheesecake ice cream, giving it a bright and summery flavor. I love using fresh blueberries, because during peak blueberry season, they are so sweet and unbelievably flavorful.
• Cream Cheese: The cream cheese adds an added richness and a hint of tanginess, as well as giving it that cheesecake flavor.

Ingredients:

• Blueberries: I prefer to use fresh blueberries when they’re in season, but you can use frozen blueberries as well.
• Granulated Sugar
• Cornstarch
• Lemon Zest & Lemon Juice
• Water
• Cream Cheese: I always prefer Philadelphia cream cheese, if possible. It just has the best flavor and texture, in my opinion.
• Egg Yolks
• Half & Half: If you can’t find half & half in store, it is a combination of half heavy cream and half whole milk.
• Milk: You can use whole milk or 2%.
• Vanilla Extract
• Graham Cracker Crumbs: I like to make my own graham cracker crumbs, because I like to keep some of the graham cracker pieces a little bigger for added texture.

How To Make This Blueberry Cheesecake Ice Cream Homemade:

Blueberry Pie Filling: In a small bowl, whisk together the lemon juice, water, and cornstarch (this makes a slurry). Then in a small saucepan, over med-low heat, pour in 1 cup of blueberries, sugar, and the slurry. Let the mixture come to a boil. Once boiling, cook for a remaining 5 minutes on low heat, stirring occasionally. Finally, add in the remaining blueberries, and cook for about 1-2 minutes longer. Remove from the heat and let the filling cool to room temperature (or refrigerate). 

Cheesecake Ice Cream Base: Using a hand mixer or standing mixer, beat cream cheese, sugar, egg yolks, vanilla extract, lemon zest, and lemon juice together. Set aside. Combine the milk and half & half in a medium saucepan, and bring the mixture to a boil over medium heat. Once boiling, remove from the heat. Then we’re going to temper the mixture by putting a little bit of the hot liquid into the cream cheese mixture. Once it’s combined, we’ll pour the rest into the cream cheese mixture and mix until combined. Then, we’ll pour all of it back into the saucepan and cook over med-low heat, stirring constantly, until the mixture is thick and coats the back of a spoon.

Chill: Place the saucepan in a large bowl of ice, stirring occasionally. This helps the custard cool down much quicker. Once the custard is at room temperature, pour it into a bowl, and press plastic wrap directly on top of the custard (to keep it from getting a skin). Refrigerate for 1-2 hours, or until cold.

Assembly: Once the custard is cold, pour the mixture into your ice cream maker and freeze according to the manufacturers directions (mine took about 15-20 minutes to churn). Once churned, pour half of the mixture into a large bread loaf pan. Dollop half of the blueberry filling over the top of the ice cream and swirl into the ice cream. Sprinkle with half of the graham cracker crumbs. Then repeat.

Freeze: For a soft serve texture, let the blueberry cream cheese ice cream freeze for 2-3 hours. For a more traditional ice cream texture, freeze for at least 6 hours, or overnight.

Storage Tips:

• Because this is ice cream, it needs to be stored in the freezer in an airtight container.
• You can use an ice cream container, a freezer safe airtight container, or a loaf pan covered well with plastic wrap.
• This cream cheese blueberry ice cream can last up to 3 months in the freezer.

Other Ice Cream Recipes To Try Next:

• M&M Ice Cream Sandwiches
• Black Forest Brownie Ice Cream Cake
• Chocolate Peanut Butter Cookie Ice Cream Sandwiches
• Apple Pie Ice Cream
• Strawberry Buttermilk Ice Cream

Blueberry Cheesecake Ice Cream Tips & Tricks:

• Timing: There are a few steps to this homemade blueberry cream cheese ice cream recipe, but if you plan ahead, it is entirely worth it.
• Ice Bath: The cream cheese base has to sit in an ice bath until it cools; then it needs to be refrigerated; then it can be put into your ice cream maker.
• Layers: The cheesecake ice cream is swirled with blueberry filling, so you layer the ice cream, filling and graham cracker crumbs in your container. The blueberry filling is not churned in the ice cream maker.
• Ice Cream Maker: I have a 1.5 quart Cuisinart ice cream maker. If you have a bigger size, you can definitely double the blueberry cheesecake ice cream recipe to fit in your Cuisinart (or whatever ice cream maker you have). However, this recipe does make a little over a quart (5-6 cups) of ice cream.

5 from 2 votes

Blueberry Cheesecake Ice Cream

Prep: 30 minutes mins

Cook: 30 minutes mins

Chill Time 7 hours hrs

Total: 8 hours hrs

This homemade Blueberry Cheesecake Ice Cream Recipe is made with a cheesecake ice cream base and swirled with an easy blueberry pie filling. Crushed graham cracker crumbs complete this cheesecake blueberry ice cream treat. 

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Ingredients

 

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Blueberry Pie Filling

• ▢ 1 1/2 cups blueberries
• ▢ 1/4 cup granulated sugar
• ▢ 1 tsp cornstarch
• ▢ 1 Tbsp lemon juice
• ▢ 1 Tbsp water

Cheesecake Ice Cream

• ▢ 8 oz cream cheese, softened to room temperature
• ▢ 1 1/2 cups granulated sugar
• ▢ 4 egg yolks
• ▢ 2 1/2 cups half & half
• ▢ 1 cup milk (I used 2%; whole milk works as well)
• ▢ 1 tsp vanilla extract
• ▢ 2 tsp lemon zest (optional; it brightens the flavor of the ice cream)
• ▢ 2 tsp lemon juice, fresh (optional; it brightens the flavor the ice cream)

Graham Crackers

• ▢ 1/2 cup graham cracker crumbs

Instructions

 

Blueberry Pie Filling

• Whisk lemon juice, water and cornstarch together.
• In a small saucepan, mix 1 cup of blueberries, sugar and the cornstarch mixture together.
• Bring the mixture to a boil over med-low heat. Once boiling, reduce the heat to low and cook for about 5 minutes, stirring occasionally.
• Pour the remaining 1/2 cup of blueberries into the mixture and cook on low for 1-2 more minutes. Remove from the heat.
• Allow the blueberry filling to come to room temperature, then refrigerate until ready to use.

Cheesecake Ice Cream

• Beat cream cheese, granulated sugar, egg yolks, vanilla extract and lemon zest & lemon juice together in a large bowl. Set aside.
• Combine half & half and milk in a medium-large saucepan; bring the mixture to a boil over med heat, stirring occasionally.
• Once boiling, remove from the heat.
• Stir 1/2 cup of the half & half and milk mixture into the cream cheese mixture, whisking until everything is combined (this tempers the eggs in the cream cheese mixture).
• Stir the rest of the half & half and milk mixture into the cream cheese mixture, whisking until everything is combined.
• Pour the entire mixture back into the saucepan. Cook over med-low heat for about 6-7 minutes (stirring constantly), or until the mixture coats the back of a spoon.
• Place pan in a large bowl of ice for about 5 minutes, stirring occasionally (this helps cool the mixture down quickly).*
• Once the custard mixture has cooled down to about room temperature, pour into a bowl, cover the custard with plastic wrap (making sure the plastic wrap is pressed onto the surface of the custard). Refrigerate for 1-2 hours, or until cold.
• Once the custard is cold, pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions (mine took about 15-20 minutes to churn).
• In your freezer safe ice cream container (I used a 9x5 bread loaf pan), pour in half of the cheesecake ice cream and spread in an even layer.
• Dollop half of the blueberry filling over the cheesecake ice cream. Using a knife, gently swirl the ice cream with the blueberry filling. Sprinkle 1/4 cup of graham cracker crumbs over the top.
• Pour the remaining cheesecake ice cream over the top and spread in an even layer. Dollop the remaining blueberry filling on top, and swirl. Sprinkle the remaining 1/4 cup of graham crackers on top.
• For soft serve, freeze for about 2-3 hours; for true ice cream, freeze for at least 5-6 hours, or overnight.

Notes

*Note
You can allow the mixture to cool on its own to room temperature. It will probably take about 20-30 minutes or so (and don’t forget to whisk occasionally). Basically, you want the custard to come to room temperature before refrigerating.

Equipment

Ice Cream Machine

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Dessert

Cuisine American

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