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Home » Blueberry Recipes » Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Published: Jun 4, 2017 · Modified: Jul 21, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Homemade Blueberry Cheesecake Ice Cream recipe.

Blueberry Cheesecake Ice Cream Recipe #ad

Making delicious dessert recipes like this Blueberry Cheesecake Ice Cream. Milk is not just for the cereal bowl!

Homemade Blueberry Cheesecake Ice Cream recipe #ad #SundaySupper

Blueberry Cheesecake Ice Cream recipe #ad

How To Make Blueberry Cheesecake Ice Cream

  • 1 ½ cups fresh blueberries
  • ¾ cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch

Directions

  1. Place all the ingredients in a saucepan. Heat on low until sugar melts and the blueberries begin releasing some juice.
  2. Increase the heat to medium-high and bring to a boil stirring constantly.
  3. Boil until sauce thickens. The sauce should be very thick like blueberry pie filling.
  4. Remove the pan from the heat and immediately pour into a bowl or container.
  5. Cool to room temperature and refrigerate until ready to use.

Cheesecake filling ingredients

  • 12 oz cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 cup powdered sugar, sifted

Make the filling

  1. Beat the cream cheese in a bowl with an electric mixer until smooth and creamy, about 1 minute.
  2. Add the vanilla extract and beat until combined.
  3. Add the powdered sugar and beat on low until combined. Increase speed and beat for 2 minutes.
  4. Divide the cheesecake filling. Place ¾ cup filling in one bowl and the remaining cheesecake filling into another bowl. Cover both bowls and refrigerate until ready to use.

Ice cream custard ingredients

  • 6 large egg yolks
  • ¾ cup granulated sugar
  • 2 cups Florida Dairy Milk
  • 1 teaspoon vanilla extract
  • ¾ cup cheesecake filling

Directions

  1. In a large bowl whisk the egg yolks and sugar together until it turns a pale yellow. Set aside.
  2. Pour the milk into a medium size sauce pot. Add the whisked egg yolk and sugar mixture to the pot and whisk until well combined.
  3.  Turn the heat on medium and whisk continuously for 4- 8 minutes or until the mixture thickens slightly and will coat the back of a spoon.
  4. Remove the pot from the hot burner.
  5. Pour the mixture into a bowl and add the vanilla extract (I used my homemade vanilla extract) and whisk well.
  6. Add the ¾ cup of cheesecake filling to the bowl and whisk until combined.
  7. Chill in the refrigerator for at least 4 hours. Overnight is best.

Make the ice cream

  1. Remove the ice cream custard base, remaining cheesecake filling and blueberry filling from the refrigerator.
  2. Churn the custard base following the manufacturer's directions in an ice cream maker (20-30 minutes). When the ice cream base is done churning scoop half into a freezable container.
  3. Spread half of the remaining cheesecake filling over the top of the ice cream. Spread half the blueberry filling over the top of the cheesecake filling.
  4. Add the remaining ice cream to the container and spread evenly over the top.
  5. Repeat layering the remaining cheesecake filling and blueberry filling over the second layer of ice cream.
  6. Using a knife swirl the ice cream mixing the cheesecake and blueberry fillings through out the cheesecake ice cream.
  7. Cover and freeze at least 4 hours or overnight before serving.
  8. Makes 1 ½ quarts of Blueberry Cheesecake Ice Cream.

Print the Blueberry Cheesecake Ice Cream recipe below

Blueberry Cheesecake Ice Cream in a blue dessert bowl.

Blueberry Cheesecake Ice Cream

Arlene Mobley - Flour On My Face
Blueberry Cheesecake Swirl Ice Cream made with fresh blueberries and churned into an amazing cheesecake homemade ice cream. This creamy blueberry ice cream is the perfect summer treat!
5 from 2 votes
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Prep Time 1 day d
Cook Time 15 minutes mins
Churn 30 minutes mins
Total Time 1 day d 45 minutes mins
Course Dessert
Cuisine American
Share by Text
Servings 8 Servings
Calories 456 kcal

Ingredients  

Blueberry Swirl Ingredients

  • 1 ½ cups fresh blueberries
  • ¾ cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch

Cheesecake Swirl Ingredients

  • 12 oz cream cheese (softened)
  • 1 tablespoon vanilla extract
  • 1 cup powdered sugar (sifted)

Ice Cream Custard Base Ingredients

  • 6 large egg yolks
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • ¾ cup cheesecake filling
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Instructions 

Blueberry Swirl Directions

  • Place all the ingredients into a saucepan. Heat on low until sugar melts and the blueberries begin releasing some juice.
  • Increase the heat to medium high and bring to a boil stirring constantly.
  • Boil until sauce thickens. The sauce should be very thick like blueberry pie filling.
  • Remove the pan from the heat and immediately pour into a bowl or container. Cool to room temperature and refrigerate until ready to use.

How to make Cheesecake Swirl

  • Beat the cream cheese in a bowl with an electric mixer until smooth and creamy, about 1 minute.
  • Add the vanilla extract, and powdered sugar.
  • Beat on low until combined and beat until combined. Increase the speed to medium and beat for 2 minutes.
  • Divide the cheesecake filling. Place ¾ cup filling in one bowl and the remaining cheesecake filling into another bowl.
  • Cover both bowls and refrigerate until ready to use.

Ice Cream Custard Base

  • In a large bowl whisk the egg yolks and sugar together until it turns a pale yellow. Set aside.
  • Pour the milk into a medium size sauce pot. Add the whisked egg yolks and sugar mixture to the pot and whisk until well combined.
  • Turn the heat on medium and whisk continuously for 4 - 8 minutes or until the mixture thickens slightly and will coat the back of a spoon. Remove the pot from the hot burner.
  • Pour the custard base into a bowl and add the vanilla extract (I used my homemade vanilla extract) and whisk well. Cool slightly
  • Add the ¾ cup of cheesecake swirl filling to the bowl and whisk until combined with the custard base.
  • Chill in the refrigerator for at least 4 hours before churning. Overnight is best.

Combine To Make Blueberry Cheesecake Ice Cream

  • Remove the ice cream custard base, remaining cheesecake filling and blueberry swirl filling from the refrigerator.
  • Churn the custard base following the manufacturer's directions in an ice cream maker (20-30 minutes).
  • When the ice cream base is done churning scoop half into a freezable container. I used a metal bread pan loaf.
  • Spread the remaining softened cheesecake swirl filling over the top of the ice cream in the container. Spread half the blueberry filling over the top of the cheesecake filling.
  • Spread the remaining churned ice cream evenly over the top of the other ingredients.
  • Repeat layering the remaining cheesecake swirl filling and blueberry swirl filling over the second layer of ice cream.
  • Using a butter knife swirl the ice cream causing the cheesecake and blueberry swirl fillings to create a swirl through out the cheesecake ice cream.
  • Cover and freeze at least 4 hours or overnight before serving.
  • Makes 1 ½ quarts of Blueberry Cheesecake Ice Cream.

Recipe Expert Tips

  • How much ice cream?: This recipe makes about 1 ½ quarts of ice cream.
  • What size ice cream maker: You will need an ice cream make that is at least 1 ½ quart size.
  • What type of freezable ice cream container?: A plastic storage container or even a bread loaf pan works well as an ice cream container. Any freezable container will work.

Nutrition

Serving: 1ServingCalories: 456kcalCarbohydrates: 64gProtein: 7gFat: 20gSaturated Fat: 11gCholesterol: 191mgSodium: 169mgPotassium: 180mgFiber: 1gSugar: 60gVitamin A: 866IUVitamin C: 4mgCalcium: 128mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Allyson @ Southern Sunflowers

    August 01, 2022 at 8:58 pm

    Looks so good - pinned! Thanks for sharing at the #HomeMattersParty.

    Reply
  2. Lisa Blair

    July 29, 2022 at 3:21 pm

    Thanks for the recipe!

    Reply
  3. Veena Azmanov

    June 10, 2017 at 9:33 am

    5 stars
    This is absolutely incredible Arlene - Some of my favorite Ice Cream - Blueberry and Cheesecake. I can't wait to try this.

    Reply
    • Arlene Mobley

      June 10, 2017 at 11:12 am

      Thank you Veena it is pretty awesome if I say so myself.

      Reply
  4. Nikki

    June 04, 2017 at 5:52 pm

    I have some of this seasons last local fresh blueberries! Perfect timing! This looks so delicious!

    Reply
    • Arlene Mobley

      June 04, 2017 at 10:50 pm

      Fresh local blueberries are the best. I used Florida blueberries in this recipe.

      Reply
      • Nikki

        June 05, 2017 at 2:44 am

        Arlene, I do as well! Mine are from a local farm I'm Plant City!!

      • Arlene Mobley

        June 05, 2017 at 2:35 pm

        Nikki

        You're so lucky to be right there. You can't get any fresher than that!

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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