BLUEBERRY CHEESECAKE ICE CREAM — Creamy vanilla cheesecake ice cream with a homemade blueberry swirl. It’s like two delicious desserts in one!
One of my favorite things about summer is making homemade ice cream, and this Blueberry Cheesecake Ice Cream is a family favorite at my house!
I have a summer birthday, and this sweet, creamy ice cream is definitely on the list of birthday menu items. It’s like having ice cream and cheesecake (two of my favorite desserts), all at the same time!
The cheesecake ice cream base is so versatile too–depending on what you add, you can use the base to make almost any flavor of cheesecake ice cream.
I always seem to come back to blueberry though. And with a good ice cream freezer, homemade ice cream is so easy and fun to make. It’s definitely something you’ll want to get the kids involved in doing.
I think it goes without saying that ice cream is one of those things that’s always better homemade than store-bought.
Although the recipe calls for fresh blueberries, you can definitely use frozen if that’s what you have on hand. You’ll be cooking the blueberries into a sauce to swirl through the ice cream, so fresh or frozen, it won’t make too much difference in the end.
If you like, you can reserve a half a cup or so of the blueberry sauce to serve over the ice cream. Personally, I like to add all of it right into the ice cream.
But it’s delicious either way. I mean, whether the blueberries are swirled inside or spooned over the top, you really can’t go wrong with this flavor combination.
This ice cream never lasts more than a day or two at my house–especially during the summer. In fact, we can hardly wait for it to freeze before we eat it!
So break out your ice cream freezer, because you’ll definitely want to give this Blueberry Cheesecake Ice Cream a try!
Be sure to save this Blueberry Cheesecake Ice Cream recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Blueberries
Color: Look for blueberries that are completely blue or deep purple, with no tinges of red. That silver coating you often see on blueberries is a natural protectant–it’s a good thing!
Appearance: Blueberries should be firm and plump. Avoid berries with damaged skin. Be sure to choose ripe berries, since they don’t ripen after picking, but avoid berries that are soft, mushy or moist.
Storing: Don’t wash blueberries until you are ready to use them–the moisture will hasten spoilage. Keep unwashed blueberries in the refrigerator in a rigid, covered container. They should last at least a week, and maybe even two.
Here’s what you’ll need to make Blueberry Cheesecake Ice Cream
- Lemon juice
- Cream cheese
For the Blueberry Swirl
- 2 cups blueberries
- 1/3 cup sugar
- 1/2 teaspoon lemon juice
For the Ice Cream
- 8 ounces cream cheese, softened
- 1 cup sugar
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla
- In a medium saucepan, bring blueberries, 1/3 cup sugar and lemon juice to a boil over medium heat. Cook for 8-10 minutes, or until blueberries have burst and mixture has thickened. Chill in refrigerator until cold.
- Beat cream cheese and 1 cup sugar with an electric mixer until smooth. Beat in cream, milk and vanilla. Chill mixture for several hours, until cold.
- Pour ice cream mixture into an ice cream maker according to manufacturers instructions. Pour half of the ice cream into a freezer safe container, top with half of blueberry mixture.
- Top with remaining cream and remaining blueberry sauce. Run a knife through the ice cream to swirl the blueberry mixture. Cover and freeze for 2-3 hours, or until firm.
Total time does not include freezing.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 625 Total Fat: 43g Saturated Fat: 26g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 131mg Sodium: 162mg Carbohydrates: 58g Net Carbohydrates: 0g Fiber: 1g Sugar: 53g Sugar Alcohols: 0g Protein: 6g
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Who Dished It Up First: Adapted from Creations by Kara