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.
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
- Dairy – Heavy cream, milk, cream cheese
- Sugar
- Blueberries
- Water
- Vanilla Extract
Directions
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
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.
Cheesecake ice cream tastes just like you are eating a slice of cheesecake. Rich, creamy, and full of so much flavor.
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.
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…
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Blueberry Cheesecake Ice Cream
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
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Abbie @ Needs Salt
I.. have no words.
Pinned.
:))
Katie
Thanks Abbie! It’s so good!