Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream is rich, smooth, and laced through with tart blueberry compote then topped with graham wafer crumbs. It’s an irresistible frozen summer treat containing all the decadent flavours of blueberry cheesecake.

My ideal summer day includes freshly mowed green grass, garden vegetables and frozen treats whether they are in the form of ice cream or slushy wine cocktail. There’s no better way to beat the heat with a chilly treat.

Blueberry Cheesecake Ice Cream

July is ice cream month… all month long! You can celebrate by enjoying artisan cones at several local ice cream parlours OR you can make your own! If you love blueberries and cheesecake, THIS is the ice cream recipe for YOU.

However, if you don’t like blueberries the cheesecake ice cream base will also pair well with cherry, strawberry, or raspberry compote.

Making Ice Cream recipe takes a little bit of planning, but everyone says the final result is worth it! While most ice cream recipes are custard based, this egg-free recipe also contains cream cheese and sour cream for an extra creamy yet not-too-sweet ice cream base.

The icing on the cake, is a vibrant blueberry compote ribboned throughout the ice cream base. It’s tart and slightly sweet with the aroma of almonds from the (optional) amaretto liqueur.

One of the best features of any cheesecake is the graham cracker crust. It provides an important contrasting texture to the creamy filling and this Blueberry Cheesecake Ice Cream is no exception. Crushed graham crackers are added during the churning step and again as a final garnish.

For this recipe, you will need an ice cream maker. The churning motion creates a lighter, airy ice cream texture.

Blueberry Cheesecake Ice Cream Ingredients

This ice cream is rich and super creamy because it contains several dairy products, including cream, sour cream, and cream cheese. What it does not contain is any of the preservatives, emulsifiers, or preservatives found in store bought ice cream.

• Blueberries
• Sugar
• Lemon
• Cornstarch
• Amaretto
• Cream Cheese
• Sour Cream
• Cream
• Salt
• Graham Crackers

The good news is that you can use either fresh or frozen blueberries in this recipe. For the best flavour, try to find small wild blueberries because they have more flavour than large, farmed blueberries. Feel free to substitute other fruit such as chopped strawberries, raspberries, or cherries.

A drizzle of freshly squeezed lemon juice in the blueberry compote and lemon zest in the cream cheese mixture highlights the tart flavours in this recipe.

Please use full fat cream cheese and sour cream in this recipe. However, feel free to use heavy whipping cream or heavy cream in place of the half and half cream, if preferred. This recipe was tested with full fat cream cheese, sour cream, and half and half cream (10 % milk fat).

Cornstarch plays an important role in thickening the blueberry compote. Use your preferred thickener if you do not use cornstarch. The compote is very similar but not quite as stiff as fruit pie filling.

Feel free to omit the amaretto in the compote. For an alcohol-free almond flavouring alternative, use 1/2 teaspoon almond or vanilla extract instead.

For the graham cracker crumbs, crush 8 graham crackers in a plastic bag using a rolling pin. Feel free to purchase graham crumbs in a box. However, they will likely go stale unless you use them in another recipe immediately.

Kitchen Equipment You’ll Need

Helpful items for this recipe include an ice cream maker with a freezer safe insert and an airtight container for chilling/freezing. Other items include a food processor or stand/hand mixer and rubber spatula. You’ll also need an ice cream scoop to serve the ice cream!

How to Make Blueberry Cheesecake Ice Cream

Make the Blueberry Compote

To make the blueberry compote, combine the blueberries and sugar together in a medium saucepan. Cook the mixture over medium heat until the blueberries begin to release their juices.

Meanwhile, in a small bowl stir the cornstarch together with the cold water and lemon juice until well combined and smooth.

Once the blueberries have started to release their juices, stir in the cornstarch mixture. Bring the blueberries to a boil, then reduce to a simmer and cook for 1 minute longer. Turn off the heat and stir in the amaretto. Set blueberry sauce aside to cool completely.

Make the Cream Cheese Ice Cream Base

In the bowl of a food processor or stand mixer, combine the softened cream cheese, lemon zest, sour cream, half-and-half, sugar, and salt. Process until smooth.

Transfer the mixture to an airtight container and chill in the refrigerator for several hours (or up to two days). Freeze in the ice cream maker according to the manufacturer’s instructions.

Let’s Churn!

Place chilled cream cheese mixture to the frozen ice cream maker container and insert the paddle. Turn the power on and churn ice cream mixture until it reaches a soft serve consistency. Add the crushed graham crackers and continue churning until incorporated, another minute or two.

Transfer half of the ice cream to an airtight container then swirl in roughly 4 tablespoons blueberry sauce (use more or less, it’s entirely up to you). Use a thin knife to swirl the ice cream and sauce together.

Top with the remaining ice cream and then another 4 tablespoons of blueberry sauce, and again use the knife to swirl together.

Store Blueberry Cheesecake Ice Cream in an airtight container in the freezer and freeze overnight. This ice cream freezes well. Before serving, let it sit at room temperature for a short time (5 minutes) so it is easier to scoop into cones or bowls.

Scatter crushed graham cracker crumbs and fresh blueberries to garnish your homemade ice cream before serving.

Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Blueberry Cheesecake Ice Cream recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!

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Yield: 3 servings

Blueberry Cheesecake Ice Cream

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Blueberry Cheesecake Ice Cream is rich, smooth, and laced through with tart blueberry compote then topped with graham wafer crumbs. It's an irresistible frozen summer treat containing all of the decadent flavours of blueberry cheesecake!

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

Additional Time 8 hours

Total Time 9 hours 40 minutes

Ingredients

FOR THE BLUEBERRY SAUCE

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 1/2 teaspoons cornstarch
• 1 Tablespoon cold water
• 1 Tablespoon fresh lemon juice
• 2 teaspoons amaretto

FOR THE CREAM BASE

• 8 oz cream cheese, cut into 4 pieces
• zest of 1 lemon
• 1 cup sour cream
• 1/2 cup half-and-half cream
• 2/3 cup sugar
• 1/8 teaspoon salt
• 1/4 cup crushed graham crackers

Instructions

To make the sauce:

1. In a medium saucepan, combine the blueberries and sugar.
2. Set over medium heat and cook until the blueberries begin to release their juices.
3. Meanwhile, in a small bowl stir the cornstarch together with the cold water and lemon juice until well combined and smooth.
4. Once the blueberries have started to release their juices, stir in the cornstarch mixture.
5. Bring the blueberries to a boil, then reduce to a simmer and cook for 1 minute.
6. Turn off the heat under the pan and stir in the amaretto. 

To make the ice cream:

1. In the bowl of your food processor, combine the cream cheese, lemon zest, sour cream, half-and-half, sugar, and salt. Process until smooth.
2. Transfer to an airtight container and chill in the refrigerator for several hours (or a couple of days, which is what I did).
3. Freeze in your ice cream maker according to the manufacturer's instructions.
4. When the ice cream reaches soft serve consistency, add the crushed graham crackers and continue churning until incorporated, another minute or two.
5. Transfer about half of the ice cream to an airtight container then dollop about 4 tablespoons of the blueberry sauce (you can use more or less, it's entirely up to you) on top. Use a thin knife to swirl the ice cream and sauce together.
6. Top with the remaining ice cream and then another 4 tablespoons of blueberry sauce, and again use the knife to swirl together.
7. Store in an airtight container in your freezer and freeze overnight. (This ice cream freezes pretty hard, you'll probably want to let it sit at room temperature for a few minutes before scooping.)

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 816Total Fat: 46gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 136mgSodium: 405mgCarbohydrates: 96gFiber: 3gSugar: 82gProtein: 9g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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