Blueberry Cheesecake Ice Cream Recipe
This Blueberry Cheesecake Ice Cream is a luscious no-churn dessert combining smooth, creamy cheesecake flavors with sweet and tangy blueberry pie filling swirls. Made with whipped heavy cream, cream cheese, sweetened condensed milk, and fresh lemon juice, it delivers a rich and fluffy frozen treat without the need for an ice cream maker. Perfect for berry lovers looking for an easy homemade ice cream recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 2 cups heavy whipping cream, very cold
- 8 ounces cream cheese, softened to room temperature
- 14 ounces sweetened condensed milk
- 1 tablespoon fresh lemon juice
- 1½ teaspoons vanilla extract
Fruit Swirl
- 1½ cups blueberry pie filling, divided (1¼ cup and ¼ cup)
Instructions
- Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream using a hand mixer or stand mixer starting on low speed and gradually increasing to high. Continue beating for 3-5 minutes until stiff peaks form. Place the whipped cream in the refrigerator to keep cold while preparing other ingredients.
- Beat Cream Cheese: In a separate large bowl, beat the softened cream cheese on medium speed for 1-2 minutes until smooth and fluffy.
- Incorporate Sweetened Condensed Milk and Flavorings: Add sweetened condensed milk, fresh lemon juice, and vanilla extract to the cream cheese. Mix for 1-2 minutes until the mixture is smooth and fully combined.
- Fold in Whipped Cream: Remove whipped cream from the refrigerator and gently fold it into the cream cheese mixture using a rubber spatula. Fold carefully to preserve the airiness and avoid deflating the whipped cream, ensuring the mixture remains light and fluffy.
- Add Blueberry Swirl: Dollop 1¼ cups of blueberry pie filling randomly over the ice cream mixture. Using the spatula held upright, gently swirl the pie filling into the base to create visible swirls without fully blending it in.
- Transfer to Freezer Container: Pour the ice cream mixture into a freezer-safe loaf pan and spread evenly.
- Decorate Top: Place small dollops (4-5) of the remaining ¼ cup blueberry pie filling on top. Use a butter knife or toothpick to lightly swirl it decoratively into the surface of the ice cream.
- Freeze: Cover the loaf pan lightly with aluminum foil, being careful not to disturb the decorative swirls. Freeze for at least 8-10 hours or overnight until fully set.
- Serve: Remove from freezer, scoop into cones or bowls, and enjoy immediately while frozen.
Notes
- Ensure the heavy cream is very cold before whipping for best volume and texture.
- Gently folding is critical to keep the mixture light and prevents deflating the whipped cream.
- Use softened cream cheese at room temperature to avoid lumps and ensure smooth mixing.
- The blueberry pie filling can be substituted with fresh blueberries cooked down with sugar and lemon juice for a homemade swirl.
- For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
- This recipe requires no ice cream maker and is simple to prepare with common kitchen tools.
Keywords: blueberry cheesecake ice cream, no churn ice cream, blueberry dessert, homemade ice cream, easy ice cream recipe, frozen dessert, creamy blueberry ice cream
