No-Churn Blueberry Cheesecake Ice Cream

By June 21, 2019Blog

No-Churn Blueberry Cheesecake Ice Cream

If you can’t get enough of our blueberry cheesecake ice cream here is a recipe you can make at home that is not only easy to make but delightfully scrumptious! Enjoy, PS we dare you to try to only eat one spoon full.


For the Blueberries:
  • 2 cups fresh Klaassen Farms Blueberries
  • 3 tablespoons granulated sugar
For the Ice Cream:
  • 8 ounces cream cheese, room temperature 1 block
  • 14 ounces sweetened condensed milk 1 can
  • 1 tablespoon pure vanilla extract
  • 2 cups heavy whipping cream whipped to stiff peaks
  • 1 premade graham cracker crust, broken into rough crumbs


For the Blueberries:
  1. Add blueberries, and sugar to a pot and bring to boil over medium high heat
  2. Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little
  3. Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down
For the Ice Cream:
  1. Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer
  2. Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth
  3. Turn off mixer and fold whipped cream into cream cheese mixture using a spatula
  4. Once whipped cream is folded in, carefully fold blueberries into batter only folding 3-4 times just until the blueberries have distinctly swirled through batter (don’t over fold the blueberries because you will turn the entire ice cream mixture blue)
  5. To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5-7 hours then serve

Recipe by Self Made Mama 

Bernadette Maguire

Author Bernadette Maguire

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