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No-Churn Blueberry Cheesecake Ice Cream


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

Blueberry Cheesecake Ice Cream

Yield: about 1 quart
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 5 hours 40 minutes
Total Time: 6 hours

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

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

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 369Total Fat 29gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 89mgSodium 83mgCarbohydrates 26gFiber 1gSugar 24gProtein 3g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Ivy

Friday 23rd of August 2013

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!

Melanie @ Just Some Salt and Pepper

Wednesday 21st of August 2013

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

Julie

Monday 19th of August 2013

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

matmedmera

Wednesday 14th of August 2013

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

Laura

Thursday 8th of August 2013

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