Does anyone make blueberry cheesecake ice cream?

Yes, several brands offer it seasonally, but nothing compares to a homemade blueberry cheesecake ice cream recipe . Making it yourself lets you control the ingredients, texture, and richness no additives, just real flavor.

Does Blue Bell make blueberry cheesecake ice cream?

Blue Bell has released limited-edition versions in the past, but it’s not always available. This is why having your own blueberry cheesecake ice cream recipe is the best way to enjoy this flavor year-round.

What is the secret to making ice cream very creamy?

It’s all about fat content and proper freezing. Using heavy cream, whole milk, and cream cheese in this blueberry cheesecake ice cream recipe ensures a rich texture. Also, chill the base and use airtight containers to avoid crystals.

What does blueberry cheesecake ice cream taste like?

It tastes like a slice of blueberry cheesecake in frozen form creamy, tangy, and sweet with bursts of real blueberry. This blueberry cheesecake ice cream recipe delivers all that in every bite, with swirls of fruit and a smooth cheesecake base.

Blueberry Cheesecake Ice Cream Recipe

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!

Ingredients

Scale

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

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.
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.
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.
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