No Churn Blueberry Cheesecake Ice Cream
A creamy, tangy ice cream bursting with real blueberry flavor, made without an ice cream machine.
Ingredients
For the Blueberry Swirl
- 2 cups Blueberries, fresh or frozen Can substitute with blueberry jam
- 2 tablespoons Sugar For swirls, adjust based on sweetness of berries
- 1 tablespoon Lemon juice Brightens the flavor of blueberries
For the Ice Cream Base
- 2 cups Heavy whipping cream, cold Must be cold for best results
- 8 oz Cream cheese, softened Leave out for 30-45 minutes to soften, but do not melt
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 pinch Salt Enhances sweetness
- 1 cup Graham cracker crumbs or crushed cookies For texture, can use alternatives like vanilla wafers
Instructions
Preparation of Blueberry Swirl
- In a small pot, simmer blueberries with sugar and lemon juice until thick like jam.
- Cool the blueberry swirl completely to avoid melting the ice cream base.
Whip the Cream
- In a mixing bowl, beat the heavy cream until stiff peaks form.
Mix the Cheesecake Base
- In another bowl, beat the softened cream cheese until smooth.
- Add sweetened condensed milk, vanilla extract, and a pinch of salt, then mix until creamy.
Combine Mixtures
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Layer and Freeze
- Spoon half of the ice cream base into a loaf pan, layer with blueberry sauce and graham crackers.
- Repeat with remaining base, swirl gently to create a marbled effect without overmixing.
- Cover tightly and freeze for at least 6 hours or overnight.
Notes
To prevent icy texture, ensure the blueberry swirl is completely cool and cream cheese is softened, not melted. For crunchy graham crumbs, layer just before freezing.