Blueberry Cheesecake Ice Cream

Quick and easy NO churn blueberry cheesecake ice cream with crumbled shortbread cookies. This is a perfect summer dessert for yourself or to bring to a party!  

When it's hot outside, I loveeee a rich creamy ice cream to cool me down. I want to really taste the flavor and indulge myself with a cold creamy treat. This recipe is super creamy, easy to make, and bursts with flavor.

Guests are always amazed that it is homemade, so keep some on hand for drop-in visitors or after a day at the beach.

What ingredients do you need for this ice cream?

• Blueberries  
• Granulated Sugar  
• Lime
• Cream Cheese
• Sweetened Condensed Milk
• Vanilla Extract
• Heavy Whipping Cream
• Shortbread Cookies, I use Gluten Free

For the blueberries, bring them to a boil with sugar and lime juice. Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little. Remove berries from heat and allow them to cool, then place in the refrigerator for 1 hour to completely cool them down.

Making the ice cream is so simple!! All you need is a whisk, electric mixer, or stand mixer.

First cream the cream cheese. Then add the sweetened condensed milk and vanilla extract and mix until completely smooth. Fold in whipped cream with a rubber spatula and your ice cream base is done!

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).

To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Then repeat to make two layers! Freeze for at least 5-7 hours so that the flavors can meld!

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Any recipe tips?

Tip #1

• Depending on if blueberries are in season in your area, will help you determine fresh versus frozen blueberries.

Tip #2

• You can switch out the berries to strawberries, cherries, blackberries or raspberries.

Tip #3

• I like to take it out of the fridge about 20 minutes before serving to soften for best scooping.

Can I make this ahead?

• You can make this 1 week in advance.
• You want time for the mixture to freeze and let the flavors meld.
• For added texture, add fresh blueberries or shortbread cookies on top.

How can I store this?

• It’s best to make sure it is in an airtight container so it does not get freezer burn.
• It can last 3 months frozen.