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.
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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!
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 of the decadent flavours of blueberry cheesecake!
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
- In a medium saucepan, combine the blueberries and sugar.
- Set over medium heat and cook 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.
- Turn off the heat under the pan and stir in the amaretto.
- In the bowl of your food processor, combine the cream cheese, lemon zest, sour cream, half-and-half, sugar, and salt. Process until smooth.
- Transfer to an airtight container and chill in the refrigerator for several hours (or a couple of days, which is what I did).
- Freeze in your ice cream maker according to the manufacturer's instructions.
- When the ice cream reaches soft serve consistency, add the crushed graham crackers and continue churning until incorporated, another minute or two.
- 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.
- Top with the remaining ice cream and then another 4 tablespoons of blueberry sauce, and again use the knife to swirl together.
- 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.)
To make the sauce:
To make the ice cream:
Nutrition Information:
Yield:
3Serving Size:
1Amount 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.
[…] 2014!) and to share the new photos with you. A few other recently updated recipes include Blueberry Cheesecake Ice Cream and Armadillo Eggs. Both are delicious summer […]
Avalon Dairy in BC makes a blueberry ice cream – something I see pretty infrequently in any commercial setting. I bought a pint a while back and I was kind of blown away by how GOOD it was – and honestly, you’re doing so much more here! Blueberry ice cream is wildly underappreciated, and your addition of tangy cheesecake and that Graham cracker texture is absolutely inspired. We have a LOT of blueberry farms around here – I feel like this needs to be printed out and handed out with every pint!
I’m down for that! I think more people should try this ice cream. Good tip on Avalon Dairy too!
What a delicious treat, Bernice. I love blueberries and cheesecake, so you got me with this delicious ice cream!
Thanks for the recipe. I can’t wait to make it again1
Really thrilled you loved it Enriqueta! Thanks for giving this ice cream recipe a try.
I love making ice cream with my kids and this is our latest favorite flavor! It is so flavorful.
I love it when kids get involved in the kitchen. What better way than making their own ice cream?!
This is my new favorite Ice cream flavor! So creamy and delicious, we already finished the first batch. Going to make more tomorrow 😉
oh YUM! Will you make it with blueberries or try another flavour? I love it with cherries!
Homemade ice cream is always the best! I am loving the little touch of amaretto in this. Yum! 🙂
The amaretto definitely adds a little something. Thanks for giving this recipe a try Carrie!
I love a good blueberry cheesecake! But this ice cream just takes the cake! So tasty!! What a terrific idea
I’m so glad you liked it Nancy. Thank you for letting me know.
If you love dessert you’ve come to the right place. The Blueberry Cheesecake Ice Cream recipe here will entertain you for days. The dish itself may not be around that long. Yum!
Well, it certainly doesn’t last long around here! Thanks for trying it Jenny.
I gave it a try, and it was absolutely delicious. The combination of creamy cheesecake and sweet blueberries in ice cream form was a delightful treat.
Thanks for trying this delicious ice cream combo Sophie!
I do love me some blueberries but making ice cream that tastes like blueberry cheesecake is wonderful. This was perfect for the AZ heat.
oooh, I bet you don’t have to wait for July to enjoy ice cream on a hot day in Arizona!
Wow, I love cheesecake ice cream but didn’t realize it’s so much better homemade and the lemon zest really brightens up the flavor! Thank you for such an easy and amazing recipe:)
It’s so easy and you experiment with your favourite cheesecake flavours too.
You just convinced me to get an ice cream maker! This ice cream is my jam! I love a sweet and salty combo, especially if blueberries are involved! Dreamy stuff you did! YUM!
Oh yes, it’s definitely worth it. I like homemade ice cream because I control what’s in it… these days the term ‘ice cream’ is used lightly.
The combo of ice cream and cheesecake looks amazing! I love that lemon juice is included in the sauce to add some acidity. Thanks for the recipe!
Yes, the lemon juice really brightens it up and goes nicely with the sourness of the cream cheese.
Yum! Thank you for this great recipe
I love blueberries, cheesecake and ice cream. This is a winning combination. Perfect for summer parties.
Just grabbed up a couple of baskets of blueberries today – now this looks like an interesting thing to do with them!
YES! Please give it a try. It was scrumptious. yes, it only makes 3 cups but it is VERY rich.
The blueberries have a high water content so they do kinda screw up the texture a bit. I would definitely say the smaller blueberries would be better.
the wild blueberries from our hike at Cheakamus would have been perfect; they were small and had a very intense flavour that makes the store-bought ones taste watered down!