Blueberry Cheesecake Ice Cream Recipe: Irresistibly Creamy & Easy to Make

Blueberry Cheesecake Ice Cream Recipe, the name alone takes me back to childhood summers. My daddy owned a small-town convenience store, and the hand-dipped ice cream counter was my favorite spot. I always ran straight to it, hoping to find blueberry cheesecake, with its creamy texture and sweet-tart swirl of blueberry sauce.

Years later, I created my own version at home. This blueberry cheesecake ice cream recipe combines velvety smoothness with the vibrant taste of real blueberries, making each bite indulgent and refreshing. It’s easy to make with or without an ice cream maker, and perfect for family desserts or nostalgic moments.

Want more fruit-forward desserts? Don’t miss our lemon mascarpone cake it’s another creamy treat that’s sure to impress.

The Allure of Blueberry Cheesecake Ice Cream

Why Blueberry Cheesecake Ice Cream Is So Loved

Few desserts compare to the creamy, fruity blend of a blueberry cheesecake ice cream recipe. It’s rich, smooth, and just sweet enough a mix of cheesecake flavor and juicy blueberries in every bite. Whether you’re cooling off on a summer day or craving something indulgent, this flavor always satisfies.

This homemade version takes that classic combo and makes it better. Real cream cheese, fresh berries, and no preservatives just pure flavor, made your way.

Blueberry Cheesecake Ice Cream Recipe: Irresistibly Creamy & Easy to Make

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• Author: Anna B.
• Total Time: 30 minutes
• Yield: 16 servings 1x

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Description

This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious ice cream dessert! A family favorite, this includes a churn and a no-churn ice cream recipe method!

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Ingredients

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For the Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1¼ cups granulated sugar
• 1 8-ounce package cream cheese, at room temperature and cut into large pieces
• 1½ teaspoons vanilla extract
• pinch kosher salt

For the Blueberry Sauce

• 2 cups fresh blueberries
• 1/2 cup water
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1 tablespoon Lemon juice
•    Pinch Kosher salt

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Instructions

1. Add heavy cream, milk, sugar, cream cheese, vanilla and salt to the container of a blender or food processor. Pulse until well-combined and creamy, about 30 seconds. Pour the mixture into the bowl of an ice cream maker and make ice cream according to your ice cream maker’s instructions, usually about 30 minutes. Alternately, if you do not have an ice cream maker, transfer the mixture into a freezer-safe container and freeze until hardened.
2. While the ice cream is making in the ice cream maker, prepare the blueberry sauce. Add the blueberries, water, sugar, cornstarch, lemon juice and salt to a small saucepan set over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover with plastic wrap and refrigerate until the ice cream has finished churning.
3. Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Drop dollops of the blueberry sauce by the tablespoons onto the top of the ice cream. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream.
4. Store the ice cream for up to 1 week in the freezer.

Notes

Makes 2 quarts

• Prep Time: 30 minutes
• Category: Sweets & Desserts
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 239kcal
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g

A Homemade Classic Worth Repeating

For me, this blueberry cheesecake ice cream recipe isn’t just a dessert it’s a memory. Inspired by the scoop I loved as a kid, this version brings all the nostalgia with none of the store-bought shortcuts. It’s an easy, adaptable blueberry cheesecake ice cream recipe whether you churn or go no-churn, it’s guaranteed to be a crowd-pleaser.

Don’t miss our pineapple cucumber salad recipe if you want a fresh dish to pair with this creamy treat.

Ingredients for the Ultimate Blueberry Cheesecake Ice Cream

What You Need for the Creamy Base

This blueberry cheesecake ice cream recipe uses simple, rich ingredients to get that smooth, indulgent texture:

• 2 cups heavy cream
• 1 cup whole milk
• 1¼ cups sugar
• 8 oz cream cheese (softened)
• 1½ tsp vanilla extract
• Pinch of salt

Each ingredient adds something special: the cream makes it thick, the cream cheese brings the cheesecake flavor, and the vanilla rounds it all out.

Fresh Blueberry Sauce Ingredients

To get that sweet-tart swirl, you’ll make a quick blueberry sauce:

• 2 cups fresh blueberries
• ½ cup water
• 2 tbsp sugar
• 2 tsp cornstarch
• 1 tbsp lemon juice
• Pinch of salt

This sauce makes the blueberry cheesecake ice cream stand out fruity, bright, and easy to swirl right before freezing.

Step-by-Step Instructions (Churn & No-Churn)

Make the Ice Cream Base

Start this blueberry cheesecake ice cream recipe by blending your base:

1. Add cream, milk, sugar, cream cheese, vanilla, and salt to a blender.
2. Blend until smooth about 30–60 seconds.

That’s it. The base is done and ready for the next step.

Pick Your Method: Churn or No-Churn

Churn Method

1. Pour the mix into your ice cream maker.
2. Churn for 25–30 minutes, until thick.

No-Churn Method

1. Pour into a freezer-safe container.
2. Freeze the mixture for 2–3 hours, then gently fold in the blueberry sauce as outlined in Part 4.
3. Freeze again until firm.

Either way, this blueberry cheesecake ice cream comes out rich, creamy, and packed with flavor.

Crafting the Fresh Blueberry Swirl

Make the Blueberry Sauce

The swirl is what makes this blueberry cheesecake ice cream recipe so special. It adds fruity flavor and eye-catching color.

To make the sauce:

1. Add 2 cups blueberries, ½ cup water, 2 tbsp sugar, 2 tsp cornstarch, 1 tbsp lemon juice, and a pinch of salt to a saucepan.
2. Cook over medium heat for 5 minutes, until most berries burst and the sauce thickens.
3. Let cool completely, then chill.

This sauce gives the blueberry cheesecake ice cream that sweet-tart balance without overpowering the creamy base.

Swirl It Into the Ice Cream

Once the ice cream is churned or semi-frozen:

1. Drop spoonfuls of the blueberry sauce over the top.
2. Use a knife to gently ripple the blueberry sauce through the ice cream base, creating beautiful marbled ribbons in every scoop.

Don’t overmix you want those blueberry ribbons to stand out in every scoop. It’s the ideal final touch that elevates this homemade blueberry cheesecake ice cream recipe with a burst of color and flavor.

reezing and Storing Your Ice Cream

Freeze the Blueberry Cheesecake Ice Cream Recipe the Right Way

After swirling the blueberry sauce into your base, it’s time to freeze your blueberry cheesecake ice cream recipe to perfection.

Follow these simple steps:

1. Scoop the ice cream into a freezer-safe, airtight container to preserve its texture and flavor.
2. Press a sheet of plastic wrap or wax paper directly on the surface.
3. Seal the container and freeze for at least 4–6 hours, or overnight.

These steps lock in creaminess and prevent ice crystals, making every scoop of this blueberry cheesecake ice cream recipe smooth and scoopable.

How to Store Homemade Blueberry Cheesecake Ice Cream

To keep your blueberry cheesecake ice cream fresh, always return it to the freezer immediately after serving. It’s best eaten within 1 week for optimal taste and texture. Avoid leaving it out too long, or the texture may suffer.

For another treat that stores well and complements this dessert, try our cinnamon roll cheesecake recipe.

Tips for Ultra-Creamy Ice Cream Every Time

Secrets to a Creamier Blueberry Cheesecake Ice Cream Recipe

To make your blueberry cheesecake ice cream recipe extra creamy, it’s all about the ingredients and technique. Here’s how to get it just right:

• Use full-fat dairy. Don’t substitute with low-fat versions. Heavy cream and whole milk are essential for that luscious texture.
• Blend the base well. Make sure your cream cheese fully mixes into the ice cream base no lumps.
• Avoid overmixing the swirl. Just a few swirls of the blueberry sauce is enough. Too much blending breaks the texture.

Avoid These Common Ice Cream Mistakes

Even great recipes can go wrong with small missteps. Here’s what to watch out for when making your blueberry cheesecake ice cream:

• Freezer burn. Always cover the ice cream tightly with wrap or a lid to keep out air.
• Crystals forming. If your sauce is too watery, it may cause ice chunks. Make sure it’s thick before swirling it in.
• Serving too soon. No-churn versions need at least 6–8 hours to fully freeze. Be patient for the best texture.

Looking for more creamy ideas? Check out our avocado mayo recipe for a smooth, healthy condiment that’s also made at home.

Flavor Variations and Toppings

Fun Ways to Customize Your Blueberry Cheesecake Ice Cream Recipe

This blueberry cheesecake ice cream recipe is already packed with flavor, but you can make it your own with fun variations. Here are a few easy upgrades:

• Graham Cracker Crust Bits: Crumble graham crackers and mix them in just before freezing to mimic real cheesecake crust.
• Lemon Zest: Add a pop of citrus by stirring in ½ tsp of lemon zest into the base. It brightens the blueberry flavor.
• Greek Yogurt Swirl: Add a tangy kick by gently folding in 1–2 tablespoons of vanilla Greek yogurt for extra creaminess and flavor depth.

Want a fun dessert combo? Pair it with our crispy rice salad for a delightful contrast of sweet and savory that’s both refreshing and satisfying.

Best Toppings for Extra Crunch or Creaminess

A scoop of blueberry cheesecake ice cream gets even better with the right toppings. Here are a few you’ll love:

• Toasted Nuts: Almonds, pecans, or walnuts add crunch and balance the sweetness.
• Whipped Cream: A classic creamy topping that pairs perfectly.
• Extra Blueberry Sauce: Drizzle more sauce on top before serving for a berry-rich finish.

These additions turn a simple frozen dessert into something memorable and fully customizable.

Serving Ideas for Every Occasion

How to Serve Your Blueberry Cheesecake Ice Cream Recipe with Style

This blueberry cheesecake ice cream recipe isn’t just delicious it’s eye-catching too. Whether it’s a casual weekend scoop or a dressed-up dessert for guests, how you serve it makes all the difference.

Here are easy ways to elevate your presentation:

• Scoop into waffle bowls or cones for a fun, crunchy twist.
• Layer it into dessert jars with graham cracker crumbs and fresh blueberries for a parfait-style treat.
• Serve it in vintage glass bowls with a drizzle of leftover blueberry sauce for a classic touch.

Looking for inspiration? Try pairing it with lemon mascarpone cake for a bright and creamy dessert duo.

Perfect Pairings for Any Time of Year

This blueberry cheesecake ice cream works great with so many seasonal or holiday menus:

• Summer BBQs: Serve between two sugar cookies for the ultimate ice cream sandwich.
• Holiday dinners: Add a scoop next to warm apple or peach cobbler.
• Everyday cravings: Pair with a cup of coffee or enjoy it all on its own it’s that good.

The creamy base and fruity swirl make it perfect for almost anything. It’s simple enough for a weekday treat and special enough for a celebration.

Conclusion

Whether you’re craving a taste of nostalgia or simply enjoy indulgent fruity treats, this blueberry cheesecake ice cream recipe hits all the right notes. With a velvety cheesecake base and fresh blueberry swirl, it’s the perfect blend of creamy and tangy, sweet and smooth.

No special equipment or chef skills required just basic ingredients and a bit of time to whip up something delicious. From churn to no-churn, this recipe works beautifully both ways, making it ideal for beginners or seasoned home cooks alike.

Homemade ice cream has never been more rewarding, and once you taste this, you’ll never look at store-bought the same again. Keep it in your rotation year-round, and don’t be surprised if it becomes your most-requested dessert.

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Blueberry Cheesecake Ice Cream Recipe FAQs