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+ servings
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.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 35 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings 8
Calories 157kcal
Author Katie


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


  • 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


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.


  • 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.


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