Blueberry Cheesecake Ice Cream Recipe

If you’re looking for a homemade ice cream recipe full of cream cheese flavor and blueberry sweetness, look no further than our blueberry cheesecake ice cream recipe!

Why You’ll Love This Recipe?

• It’s very simple to make the delicious blueberry cheesecake ice cream recipe at home. 
• Its every scoop is flavored with creamy vanilla ice cream, cream cheese flavor, and sweet blueberry sauce. 
• The homemade blueberry compote, which is made with fresh blueberries, is everyone’s favorite since it gives the vanilla cheesecake ice cream base a delicious fruity touch.

Do I Need an Ice Cream Machine?

Let’s first understand what is churning. Churning, in its simplest form, is the process of adding a liquid ice cream base to a container or bowl with cooled walls and a paddle attachment on an ice cream maker, and letting it “stir” the ice cream in the frozen bowl. By adding air to the liquid foundation of the ice cream during the “stirring” (also known as “churning”) process, a creamy and airy consistency is produced which is a must for ice cream.

Although you can find many no-churn recipes for this delicious ice cream, the churned ice cream has a better texture than no-churn ice cream. For the churning step of this blueberry cheesecake ice cream recipe, an ice cream maker is needed. 

Ingredients for Blueberry Cheesecake Ice Cream Recipe

Fresh Blueberries

Cream Cheese (softened)

Whole Milk

Heavy Cream

Granulated Sugar (for both cheesecake ice cream and blueberry compote)

Vanilla Extract

A pinch of Salt

Cornstarch

Lemon Juice (fresh)

Water

Instructions

Freeze the Ice Cream Maker Bowl

Freeze the bowl off your ice cream maker a day before use. (Read out the manufacturer’s instructions for more details.

Make the Blueberry Compote

Add fresh blueberries, cornstarch, sugar, water, and lemon juice to a saucepan.

Heat the pan over medium flame.

Bring the mixture to a boil. Turn the flame to low. 

Continue stirring the mixture on heat until blueberries start bursting. At this stage, the compote starts to thicken. 

Once done, pour it into a bowl and place it in the fridge until cooled.

Prepare the Cheesecake Ice Cream

Blend heavy cream, whole milk, sugar, vanilla extract, and salt in a food processor until well combined.

Pour the prepared mixture into an ice cream maker and churn the ice cream for 20-25 minutes or until it thickens. (See the instructions for churning time)

Layer the Ice Cream with Blueberry Compote 

When your ice cream is ready, pour half in a freezer-safe container.

Pour half of the blueberry compote over the ice cream and swirl it with a butter knife.

Repeat the procedure with the other halves of the ice cream and blueberry compote.

Freeze for 3-4 hours before serving.

How to Store the Blueberry Cheesecake Ice Cream?

Place the ice cream box on the back side of the freezer.

Cover the ice cream with a plastic wrap before putting the lid on. It will prevent ice crystal formation.

Nutritional Facts

• Calories: 239kcal
• Carbohydrates: 22g
• Protein: 2g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 58mg
• Sodium: 64mg
• Potassium: 76mg
• Fiber: 1g
• Sugar: 20g
• Vitamin A: 660IU
• Vitamin C: 2.3mg
• Calcium: 52mg
• Iron: 0.1mg

Blueberry Cheesecake Ice Cream Recipe

Author: Tim Baker Cooking Method:Churn Cuisine:American Courses:Desserts

Difficulty:BeginnerPrep time: 10 minutesChurn time: 20 minutesFreeze time:4 hours Total time:4 hours 30 minutesServings:8 servingsCalories:239 kcal Best Season:Summer

Description

If you’re looking for a homemade ice cream recipe full of cream cheese flavor and blueberry sweetness, look no further than our blueberry cheesecake ice cream recipe!

Ingredients

For Cheesecake Ice Cream

• 8 oz softened Cream Cheese
• 1 cup Whole Milk
• 1 1/2 cups Heavy Cream
• 1 cup Granulated Sugar
• 1 tsp Vanilla Extract
• A pinch of Salt

For Blueberry Compote

• 2 cups Blueberries
• 3 tbsp. Granulated Sugar
• 2 tsp Cornstarch
• 1/2 cup Water
• 1/2 tsp fresh Lemon Juice

Instructions

Freeze the Ice Cream Maker Bowl

1. Freeze the bowl off your ice cream maker a day before use. (Read out the manufacturer’s instructions for more details.

Make the Blueberry Compote

2. Add fresh blueberries, cornstarch, sugar, water, and lemon juice to a saucepan.
3. Heat the pan over medium flame.
4. Bring the mixture to a boil. Turn the flame to low. 
5. Continue stirring the mixture on heat until blueberries start bursting. At this stage, the compote starts to thicken. 
6. Once done, pour it into a bowl and place it in the fridge until cooled.

Prepare the Cheesecake Ice Cream

7. Blend heavy cream, whole milk, sugar, vanilla extract, and salt in a food processor until well combined.
8. Pour the prepared mixture into an ice cream maker and churn it for 20-25 minutes or until it thickens. (See the instructions for churning time.)

Layer the Ice Cream with Blueberry Compote 

9. When your ice cream is ready, pour half in a freezer-safe container.
10. Pour half of the blueberry compote over the ice cream and swirl it with a butter knife.
11. Repeat the procedure with the other halves of the ice cream and blueberry compote.
12. Freeze for 3-4 hours before serving.

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