Description
Blueberry Cheesecake Ice Cream is a rich and creamy frozen dessert that combines the tangy flavor of cream cheese with the sweetness of blueberries, delivering the classic taste of cheesecake in a refreshing ice cream form.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup cream cheese, softened
- 1 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar (optional, depending on preference)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
- Gradually add the sweetened condensed milk while continuing to mix until fully combined.
- Stir in the vanilla extract until evenly distributed.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture to keep the texture light and airy.
- Fold in the blueberries, ensuring they are evenly distributed without crushing them.
- Transfer the mixture into an airtight container and smooth the top.
- Cover and freeze for at least 6 hours, preferably overnight, until firm.
- Scoop and serve once fully frozen.
Notes
- For a dairy-free version, use coconut cream and dairy-free cream cheese.
- Ensure blueberries are thawed if using frozen to avoid ice crystals.
- Add crushed graham crackers for a true cheesecake feel.
- Lemon curd or chocolate chips can be added for flavor variations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg
Keywords: blueberry cheesecake ice cream, no-churn ice cream, frozen dessert, summer treat, homemade ice cream