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Katie's Cucina » Recipes » Ice Cream

Blueberry Cheesecake Ice Cream

Published: Jul 24, 2013 · Modified: Jun 5, 2025 by Katie · This post may contain affiliate links

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Blueberry Cheesecake Ice Cream from KatiesCucina.com

Blueberry Cheesecake Ice Cream gives you all the flavors of a cheesecake topped with blueberry compote all in a single spoonful of ice cream. Fresh blueberries, cream cheese, and heavy cream help make up a decadently rich homemade ice cream.

Two pink and white paper polka dot cups filled with blue ice cream with text on image for Pinterest.

Are you ready for ice cream today? What about Blueberry Cheesecake Ice Cream? I love cheesecake and I love ice cream so why not mix the two together to get one amazing ice cream flavor? Blueberries are still inexpensive down south, so while they are at a great price I cook with them… a lot! Think blueberry crostata, prosciuttio and blueberry naan flatbread, and blueberry muffin bread to name a few.

I’ve been experimenting in the kitchen and have recently figured out how to make small batch ice cream that tastes amazing. This Blueberry Cheesecake Ice Cream recipe makes only one pint! That’s it. It does take a little prep work, but totally worth it in the end.

Table of contents

  • Ingredients
  • Directions
    • For the Compote
    • For the Ice Cream
  • FAQs
  • Tips & Tricks
  • Ice Cream Recipes
    • Craving Cheesecake? Try these cheesecake recipes…

Ingredients

  • Dairy – Heavy cream, milk, cream cheese
  • Sugar
  • Blueberries
  • Water
  • Vanilla Extract

Directions

White KitchenAid Stand Mixer with ice cream attachment churning blue ice cream.

For the Compote

  • In a small sauce pan add the blueberries, water, and white sugar to the pan, mix well and cook for 5 minutes on high and then 10 minutes on medium-low.
  • Let cool to room temperature for at least 1 hour.

For the Ice Cream

  • Combine the whipped cream cheese and white sugar in a blender and blend for 15 seconds. Then add the heavy whipping cream, whole milk, and vanilla extract. Blend for an additional 15 seconds.
  • Pour the milk mixture into a KitchenAid Ice Cream Attachment and churn for 15 minutes (if using another ice cream unit follow manufacturers directions). During the last minute of churning add in one tablespoon of the blueberry compote.
  • Once the ice cream is done begin scooping ice cream into a container. Fill half way and pour half of the compote into the container. Lightly mix and then add the remaining ice cream and blueberry compote and mix again. Freeze for at least 3-4 hours. Enjoy immediately.

FAQs

How many people this ice cream recipe feed?

This ice cream recipe makes one pint which equals two cups. You could feed as little as 2 people or scoop a quarter cup serving (which is about one scoop of ice cream) and feed 8. Totally up to you.

What does cheesecake ice cream taste like?

Cheesecake ice cream tastes just like you are eating a slice of cheesecake. Rich, creamy, and full of so much flavor.

Does this ice cream recipe use eggs?

This cheesecake ice cream recipe does not have an egg-base. It’s all heavy whipping cream, whole milk, and cream cheese! This is a soft and fluffy ice cream that will melt in your mouth!

Tips & Tricks

Here are a few of my favorite tips and tricks when making cheesecake ice cream.

  • Plan Ahead – You’ll want to plan a little bit ahead of time and make the blueberry compote that you’ll stir in towards the end of the churn.
  • Yield – This ice cream recipes yields 1 pint of ice cream or two cups.
  • Ice Cream Machine – I use the KitchenAid Ice Cream Attachment. If using another ice cream unit follow manufacturers directions.
  • Storage – Each ice cream season I’ll purchase 25-50 disposable paper pint cups to store my ice cream in. I also have two reusable 1.5 quart Tivoli Ice Cream containers, because let’s face it. I like to make a lot of ice cream.
  • Leftovers – I would recommend only keeping leftovers frozen for up to 2 weeks max.
  • Toppings – The Blueberry Cheesecake Ice Cream is good on it’s own. But you can also add additional blueberry compote and whipped cream. Even fresh blueberries add a burst of flavorful this ice cream.
Top view of a paper pint with blue swirled ice cream with two small paper cups filled with ice cream.

Ice Cream Recipes

Still craving ice cream? Try these other ice cream recipes.

  • 100+ Ice Cream Recipes
  • Andes Mint Pudding Pops from Rachel Cooks
  • Cookies and Cream Ice Cream
  • Nutella Ice Cream
  • Peanut Butter Cup Ice Cream Pie Recipe
  • French Vanilla Ice Cream
  • Biscoff Ice Cream

Craving Cheesecake? Try these cheesecake recipes…

  • Apple Cheesecake Bars
  • New York Style Cheesecake
  • Red Velvet Cheesecake Cupcakes
  • Dark Chocolate Cheesecake
  • Chocolate Chip Cookie Dough Cheesecake

If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two paper pink polka-dotted cups with one scoop of purple and white marbled ice cream.

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream gives you all the flavors of a cheesecake topped with blueberry compote all in a single spoonful of ice cream. Fresh blueberries, cream cheese, and heavy cream help make up a decadently rich homemade ice cream.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 35 minutes minutes
Chill Time: 4 hours hours
Total Time: 4 hours hours 35 minutes minutes
Servings: 8
Calories: 157kcal
Author: Katie

Equipment

  • Stove Top
  • KitchenAid Stand Mixer
  • KitchenAid Ice Cream Attachment

Ingredients

  • ½ cup blueberries
  • 1 tablespoon water
  • ¼ cup white sugar
  • 3 tablespoon whipped cream cheese
  • ½ cup white sugar
  • ½ cup heavy whipping cream
  • ½ cup whole milk
  • ¼ teaspoon vanilla extract

Instructions

For the Compote

  • In a small sauce pan add the blueberries, water, and white sugar to the pan, mix well and cook for 5 minutes on high and then 10 minutes on medium-low.
  • Let cool to room temperature for at least 1 hour.

For the Ice Cream

  • Combine the whipped cream cheese and white sugar in a blender and blend for 15 seconds. Then add the heavy whipping cream, whole milk, and vanilla extract. Blend for an additional 15 seconds.
  • Pour the milk mixture into a KitchenAid Ice Cream attachment and churn for 15 minutes (if using another ice cream unit follow manufacturers directions). During the last minute of churning add in one tablespoon of the blueberry compote.
  • Once the ice cream is done begin scooping ice cream into a container. Fill half way and pour half of the compote into the container. Lightly mix and then add the remaining ice cream and blueberry compote and mix again. Freeze for at least 3-4 hours. Enjoy immediately.

Notes

  • Plan Ahead – You’ll want to plan a little bit ahead of time and make the blueberry compote that you’ll stir in towards the end of the churn.
  • Yield – This ice cream recipes yields 1 pint of ice cream or two cups.
  • Ice Cream Machine – I use the KitchenAid Ice Cream Attachment. If using another ice cream unit follow manufacturers directions.
  • Storage – Each ice cream season I’ll purchase 25-50 disposable paper pint cups to store my ice cream in. I also have two reusable 1.5 quart Tivoli Ice Cream containers, because let’s face it. I like to make a lot of ice cream.
  • Leftovers – I would recommend only keeping leftovers frozen for up to 2 weeks max.
  • Toppings – The Blueberry Cheesecake Ice Cream is good on it’s own. But you can also add additional blueberry compote and whipped cream. Even fresh blueberries add a burst of flavorful this ice cream.
 
*Nutrition information based on a ¼ cup serving. All nutritional information is an estimate, and may not be accurate.

Nutrition

Serving: 0.25c | Calories: 157kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 30mg | Potassium: 46mg | Fiber: 1g | Sugar: 21g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Mango Raspberry Pops
Blood Orange Pudding Pops »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Abbie @ Needs Salt

    August 08, 2013 at 6:59 pm

    I.. have no words.

    Pinned.
    :))

    Reply
    • Katie

      August 10, 2013 at 1:12 pm

      Thanks Abbie! It’s so good!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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