Creamy No-Churn Blueberry Cheesecake Ice Cream
A smooth and creamy no-churn ice cream bursting with sweet blueberries and tangy cream cheese, perfect for a quick homemade summer dessert without an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 6 hours 22 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 ounces (225 grams) cream cheese, softened
- 2 cups (480 ml) heavy whipping cream, cold
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup (150 grams) fresh blueberries (or thawed frozen blueberries)
- 1 tablespoon lemon juice
- 2 tablespoons blueberry jam or preserves (optional)
- 1/2 cup (60 grams) crushed graham crackers (optional)
Instructions
- Prepare the Blueberry Swirl: In a small saucepan, combine 1 cup fresh blueberries, 1 tablespoon lemon juice, and about 2 tablespoons sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until blueberries break down and mixture thickens slightly. Remove from heat and let cool completely. Alternatively, stir in blueberry jam instead of cooking fresh berries.
- Whip the Cream Cheese: In a large bowl, beat the softened cream cheese with the remaining sugar (about 1/2 cup) until smooth and creamy using a hand or stand mixer on medium speed for 2-3 minutes.
- Whip the Heavy Cream: In a separate chilled bowl, whip the heavy cream with vanilla extract until stiff peaks form, about 4-5 minutes with an electric mixer.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture slowly using a spatula to keep as much air as possible.
- Add Blueberry Swirl and Crust: Pour half of the ice cream base into a freezer-safe container. Spoon half of the cooled blueberry mixture over the top and swirl gently with a knife or skewer. Add half of the crushed graham crackers if using. Repeat layering with remaining ice cream base, blueberry mixture, and graham crackers.
- Freeze: Cover the container tightly with a lid or plastic wrap. Freeze for at least 6 hours or overnight until firm.
- Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Garnish with fresh blueberries or extra crushed graham crackers if desired.
Notes
Let cream cheese soften at room temperature for about 30 minutes before mixing to avoid lumps. Keep heavy cream cold for best whipping results. Whip cream to stiff peaks but avoid overwhipping to prevent butter formation. Fold whipped cream gently into cream cheese mixture to keep airiness. Swirl blueberry compote gently to maintain pretty marbled effect. Using blueberry jam instead of cooked compote is a quicker alternative. For dairy-free version, substitute cream cheese with vegan cream cheese and heavy cream with full-fat coconut cream, and use maple syrup instead of sugar.
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 250
- Sugar: 15
- Sodium: 90
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: no-churn ice cream, blueberry cheesecake ice cream, homemade ice cream, easy dessert, summer dessert, no ice cream maker, creamy ice cream