Blueberry Cheesecake Ice Cream Recipe

This homemade Blueberry Cheesecake Ice Cream starts with a cream cheese ice cream base, then is swirled with fresh blueberry sauce. Buttery graham cracker pieces finish it off to perfection.

If you are a fan of blueberries and cheesecake, you are going to love this fabulous ice cream!

Homemade ice cream. Is there anything better on a hot summer day? I love coming up with new ice cream recipes, and of course I love eating them!

We had some juicy blueberries in the fridge that needed to be used up, as well as some graham crackers leftover from s’more making. Delicious blueberry cheesecake ice cream was the result of my experimenting!

There are a few steps involved with making this ice cream, but trust me, it’s worth it! It is creamy and decadent, with bursts of berry flavor. The graham cracker crust adds a nice crunch.

My husband declared this one of the best homemade ice cream recipes I’ve ever made. Even my non-blueberry loving son practically licked his bowl clean. If you like blueberry cheesecake, you’ve gotta give this recipe a try!

How to make Blueberry Cheesecake Ice Cream

Ice Cream Ingredients:

• graham crackers, sugar, and butter – You will combine these ingredients to make a simple graham cracker crust.
• cornstarch – for thickening the blueberry sauce
• frozen orange juice concentrate – adds an unbeatable fresh flavor to the sauce
• blueberries – You can use fresh blueberries or frozen blueberries for this recipe.
• light cream cheese – Adds that delicious tang to the cheesecake ice cream base. You can use full fat cream cheese if you prefer.
• cream – For the creamiest ice cream, use heavy cream or whipping cream, not light cream or half & half, or you will end up with ice crystals.
• milk – I use 2% because that’s what I have on hand. Whole milk also works. Anything lower in fat won’t yield the same creaminess.
• vanilla extract – Adds flavor and helps the ice cream freeze smooth.
• lemon juice – Boosts the cheesecake flavor of the ice cream. You can use fresh or bottled.

Instructions:

1. Graham Cracker Crust – Combine all ingredients and press into the bottom of a baking dish or pie pan. Bake at 350° for about 10 minutes. Cool completely. Break into pieces.
2. Blueberry Ribbon – Whisk together sugar and cornstarch in a medium saucepan. Whisk in water till smooth. Add orange juice concentrate and berries. Cook over medium-high heat, stirring constantly. Bring to a boil and boil for 2 minutes, stirring constantly. Cool completely, then chill.
3. Cheesecake Ice Cream Base – Beat cream cheese till smooth. Gradually beat in the sugar till smooth and creamy. Whisk in the cream, milk, vanilla, and lemon juice.
4. Refrigerate – Chill crust, sauce, and ice cream base for several hours or till very cold.
5. Churn – Freeze the liquid ice cream base in an ice cream maker according to the manufacturer’s instructions until it is soft-serve consistency. 
6. Ripen – Layer the frozen ice cream mixture, sauce, and crust pieces in a freezer-safe container. Freeze for 3-4 hours, or until firm enough to scoop.

Note: You will have some leftover sauce. You can scoop additional blueberry sauce on top of the ice cream if desired.

PRO TIPS:

• For creamy ice cream, you must use heavy or whipping cream! Half & half or light cream will yield an ice cream with an icy texture.
• Light cream cheese is soft even when cold. If you use full-fat cream cheese, let it come to room temperature before beating in the sugar.

DELICIOUS HOMEMADE ICE CREAM RECIPES:

• Burnt Almond Fudge Ice Cream
• Blueberry Ice Cream
• Cinnamon Ice Cream
• Oreo Chocolate Ice Cream
• Cookies and Cream Ice Cream
• Butterfinger Ice Cream
• French Vanilla Ice Cream
• Creamy Cheesecake Ice Cream