Blueberry Cheesecake Ice Cream Recipe — Creamy No-Churn Treat

This Blueberry Cheesecake Ice Cream is creamy, refreshing, and absolutely worth using your ice cream maker for.

Once you see how simple it is to make, you’ll want to enjoy it year-round. It’s that good.

Before you begin, make sure your insulated ice cream bowl is fully frozen and ready to use.

Blueberries – Fresh organic when possible; frozen works too.
Granulated sugar – For sweetness.
Cream cheese – At room temperature. Mascarpone can be used for an even richer texture; Neufchatel can work as a lower-fat alternative.
Heavy cream – Recommended for its higher fat content, though whipping cream is acceptable.
Whole milk – Regular whole milk is best; reduced-fat milk will also work.
Pure vanilla extract – Use pure vanilla for best flavor.
Lemon zest – Finely grated for a bright note.
Lemon juice – Freshly squeezed.
Graham crackers – Finely crumbled for texture and garnish. Use gluten-free grahams if needed.

Pour the chilled base into the frozen bowl of your ice cream maker and churn per the manufacturer’s directions (typically 20–30 minutes).
When it reaches a soft-serve texture, transfer to a freezer-safe container such as a metal loaf pan.

Crumble graham crackers into either large chunks or fine crumbs—your preference. Place in an airtight container if keeping extra for garnish.
If you need gluten-free crumbs, use gluten-free graham crackers.

Assemble in layers for best results: ice cream base, dollops of chilled blueberry sauce, and a sprinkle of graham cracker crumbs.
Repeat to create three layers, taking care not to fully combine them; use a skewer or chopstick to gently swirl the layers for a marbled effect.

Cover and freeze for 2 to 4 hours until the ice cream is firm.
Store in an airtight container in the freezer for up to a month.
If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes to soften.

Chilling the base thoroughly before churning helps produce a smoother, creamier texture.
Adjust sweetness by tasting the blueberry sauce and base before final assembly.
The lemon zest and juice brighten the flavor and balance the richness of the cream cheese.

With just a hint of lemon, this homemade frozen treat is delicious and refreshing. Once you try it, you may find yourself making it year-round.

For the blueberry sauce: 1 1/2 cups blueberries, 1/4 cup granulated sugar.
For the ice cream: 8 ounces cream cheese (room temperature), 1 cup granulated sugar, 2 cups heavy cream, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 4 graham cracker squares, crumbled (plus more for garnish).

Simmer blueberries and sugar in a small saucepan for about 6–8 minutes until the berries burst and the mixture thickens. Chill completely.
Beat cream cheese and sugar until smooth. Add cream, milk, vanilla, lemon zest, and lemon juice. Chill for several hours.
Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20–30 minutes).
Layer the ice cream, dollops of blueberry sauce, and graham cracker crumbs in a freezer-safe container, repeating to create three layers. Gently swirl with a skewer for a marbled look.
Cover and freeze for 2–4 hours until firm. Store in an airtight container for up to one month. Let soften a few minutes at room temperature before serving if needed.