No-Churn Blueberry Cheesecake Ice Cream

Dessert, Frozen Desserts | 13 comments

Written by: ERICA KASTNER of Buttered Side Up

Okay, so I can get excited over homemade ice cream; like, really excited. It’s so easy to whip up, especially when you use a recipe that doesn’t require standing over a hot stove, waiting for the custard to coat the back of a spoon. And that means you don’t need to wait for hours for custard to cool down so you can freeze it without worrying about ice crystals. I’m all about instant gratification.

Don’t own an ice cream maker? No worries — this ice cream doesn’t require one! The cream is whipped before adding to the rest of the ingredients to ensure a nice, fluffy ice cream without churning. I just happen to own an ice cream maker, so I used it for this recipe; it turned out beautifully.

Originally I had planned to add little chunks of cream cheese to boost the cheesecake flavor, but I chickened out at the last minute. I’m sorry I did. This ice cream is delicious, but I think it could have used a little more tang. Next time I’ll definitely add the little bits of cream cheese. OR, if I’m feeling particularly ambitious, I’ll use pieces of REAL cheesecake.

This ice cream freezes up fairly hard, so you’ll want to let it thaw a bit in the refrigerator or at room temperature before serving for optimal flavor.

What’s your favorite flavor of ice cream?

Blueberry Cheesecake Ice Cream

Yield: about 1 quart

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 2-6 hours

A delicious, no-churn, low-fuss recipe for Blueberry Cheesecake Ice Cream - no ice cream maker required!

Print Save Recipe


1 1/2 cups blueberries, fresh or frozen
1/4 cup granulated sugar
1 teaspoon cornstarch
6 ounces cream cheese, at room temperature
1/2 cup demerara sugar
2 cups heavy whipping cream, chilled
2 teaspoons vanilla extract


Place the blueberries and sugar in a small saucepan over medium-high heat; cook until the berries burst and release their juices, about 5-10 minutes. Add the cornstarch and cook for another 1-2 minutes. Remove from heat, pour into a heat-proof bowl, and place in the freezer to cool.

Place the cream cheese and demerara in a large mixing bowl and beat until smooth. Add 1/2 cup of cream and beat until well incorporated. Add the remaining cream and vanilla and whip until stiff peaks form.

If using an ice cream maker, churn the cream mixture according to manufacturer's instructions. Add the berries in the last few minutes of churning. Scoop into a freezer container and freeze until firm.

If NOT using an ice cream maker, spread half of the cream mixture in a plastic container. Top with half of the blueberries then the other half of the cream, then the remaining blueberries. Swirl with a knife. Cover and freeze until firm or at least 6 hours.


Make sure to allow the ice cream to thaw a bit before serving for optimal flavor.

Recipe slightly adapted from Pastry Affair

About the Author:

Erica is a wife and new-mom-in-training with a desire to cook delicious food for her husband Reuben (AKA love of her life). She loves to experiment and adapt recipes to be a tad healthier and shares her culinary successes on her blog, Buttered Side Up. She also writes about life as a mom and shares hair style and simple DIY tutorials over on Simple Days.

Email  Facebook  Twitter  Pinterest

  • 1
    Ruthy @ Omeletta - August 07, 2013 @ 7:41 am

    Beautiful! I’m such a ridiculous fan of cheesecake, and a blueberry cheesecake ICE CREAM sounds like total perfection- I love the idea of adding extra chunks of actual cheesecake straight in! My ice cream maker has been my best friend this summer; will have to try this one out.


  • 2
    Missy - August 07, 2013 @ 8:43 am

    Do you have to use demerara sugar in this recipe? Can you substitute granulated white sugar? Thanks.


    • Erica Kastner replied: — August 7th, 2013 @ 11:09 AM

      Missy: Yes, it is fine to use granulated white sugar!

  • 3
    Robyn Stone | Add a Pinch - August 07, 2013 @ 11:31 am

    I’ve always loved blueberry cheesecake ice cream – it used to be one of the flavors at a local ice cream shop when I was young! The taste is amazing – yours looks delicious!


  • 4
    DessertForTwo - August 07, 2013 @ 11:41 am

    I love Erica’s recipes! Thanks for sharing :)


  • 5
    Katrina @ Warm Vanilla Sugar - August 07, 2013 @ 2:27 pm

    Dang, this flavour is awesome!!


  • 6
    Alicia J. - August 08, 2013 @ 6:43 am

    My husband loved blueberry cheesecake ice cream. Our local ice cream shop ran out for the summer is isn’t offering it anymore. So I’ve been looking for a good, easy recipe because I don’t own an ice cream maker. I think I’ll give this a try. One question though, where would you suggest adding the chunks of cream cheese or cheesecake into this recipe?


    • Erica Kastner replied: — August 8th, 2013 @ 7:34 AM

      If you like that added texture, I’d say go for it! If you prefer a smoother (non-chunky) ice cream, you might want to skip it. I want to try it with chunks of cream cheese next time! But I would cut them into VERY small pieces so you don’t get too much of a sour surprise. :)

  • 7
    Laura - August 08, 2013 @ 8:18 pm

    Yum this is going to be a big hit in our family!


  • 8
    matmedmera - August 14, 2013 @ 1:45 am

    Nice recipe! I love blueberries and I pick a lot of this summer. Now I can use them to make this ice cream
    Greetings from Sweden/ Gosia


  • 9
    Julie - August 19, 2013 @ 1:56 pm

    Love the idea of whipping everything so you can skip the churning step!


  • 10
    Melanie @ Just Some Salt and Pepper - August 21, 2013 @ 9:29 am

    This look incredibly tasty. I really need to give it a try STAT!


  • 11
    Ivy - August 23, 2013 @ 3:37 pm

    This looks really good and I’ve been dying to make ice cream but I lack a ice cream maker! This recipe was exactly what I needed!


Leave a Comment