Who doesn’t love homemade ice cream? When you team it with the flavors of blueberry cheesecake, can any resist?
Today, I have a Blueberry Cheesecake Ice cream recipe for you that does not require an ice cream maker. Now I have a fancy schmancy ice cream machine, but honestly, the thing weighs a ton and I hate dragging it out. I also know, many of you don’t have one. This recipe uses frozen blueberries, but by all means, if you can get fresh local blueberries, swap them in. If you want to save a few calories, use neufchatal over standard cream cheese.
Here you go, a Blueberry Cheesecake Ice Cream recipe, with no churning required. Enjoy.
- 2 cups Frozen Blueberries, thawed
- 3 tbsp Sugar
- 2 tbsp Lemon Juice
- ¼ tsp salt
- 8 oz package Cream Cheese or Neufchatal, softened
- 14 oz can Sweetened Condensed Milk
- 2 tsp Vanilla
- 2 cups Heavy Whipping Cream
- Place the blueberries, sugar, lemon juice and salt in saucepan over medium high heat.
- Bring it up to a boil. Muddle the berries to crush and release juices. Cook until thickened.
- Remove the pan from burner and set aside to cool. Once cool enough, move to refrigerator for about 1 hour.
- Beat the cream cheese in a large bowl until creamy and smooth.
- Using a electric mixer, add condensed milk and vanilla, beating until smooth
- Add vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
- Spread half of this creamy mixture into a loaf pan.
- Spoon chilled blueberry sauce over the whipped mixture.
- Top with remaining cream mixture, spread it evenly.
- Use a knife to swirl the blueberry mixture into the cream mixture.
- Cover the pan with foil and freeze for 6 hours or until firm.