Description
This Blueberry Cheesecake Ice Cream combines rich cream cheese, tangy lemon, and a sweet blueberry swirl, all swirled together with crunchy graham crackers. It’s creamy, indulgent, and completely egg-free and no-bake—perfect for summer treats and family desserts.
Ingredients
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1½ cups blueberries (fresh or frozen)
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¼ cup sugar (for blueberry sauce)
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8 oz cream cheese, softened
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1 cup sugar
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2 cups heavy cream
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1 cup milk (2% recommended)
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1 tsp vanilla extract
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1 Tbsp lemon juice (fresh)
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1 tsp lemon zest
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4 squares graham crackers, broken into pieces
Instructions
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Combine blueberries and ¼ cup sugar in a small saucepan. Cook for 7–8 minutes until berries burst and sauce thickens. Cool and chill.
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Beat cream cheese and 1 cup sugar until smooth. Add cream, milk, vanilla, lemon juice, and zest. Mix well and chill for 3–4 hours.
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Churn in ice cream maker according to machine instructions.
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In a container, layer churned ice cream with blueberry sauce and graham crackers. Swirl gently.
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Cover and freeze for 2–3 hours until firm. Serve with extra blueberry sauce.
Notes
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Make the blueberry sauce up to 3 days in advance.
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Toast graham crackers for extra crunch.
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Let ice cream soften at room temp 10 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American