Description
Blueberry Swirl Cheesecake Ice Cream is a rich, creamy homemade treat that combines the tang of cheesecake with sweet blueberry sauce ribbons. This no-churn recipe delivers the indulgent flavor of blueberry cheesecake in a smooth, frozen dessert perfect for summer.
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 8 oz cream cheese (softened)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream (cold)
- 1/2 cup graham cracker crumbs (optional)
Instructions
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and sauce thickens slightly (about 8 minutes). Let cool completely.
- In a large mixing bowl, beat cream cheese until smooth. Add condensed milk and vanilla extract; mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Pour half the ice cream base into a freezer-safe container. Spoon half of the blueberry sauce over it and gently swirl with a knife. Sprinkle with graham cracker crumbs if using.
- Repeat with the remaining ice cream base, blueberry sauce, and crumbs. Swirl again.
- Cover and freeze for at least 6 hours or overnight until firm.
Notes
- Use a loaf pan or metal container for faster freezing.
- Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
- You can use store-bought blueberry preserves in place of homemade sauce for convenience.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: blueberry cheesecake ice cream, no churn ice cream, homemade blueberry swirl, summer dessert, cream cheese ice cream