[I] banged my head against the wall one good time. I wanted cheesecake, like a really big slice of cold creamy cheesecake, and I wanted to do anything anything anything at all NOT to make a cheesecake. Headbang. How can I get to cheesecake into my face without leaving my house… without having to make an actual cheesecake? The last time I foil-wrapped and water-bathed a cheesecake was probably 1997. It ended in a tragically soggy crust and I’ll never do it again.
One good bang against the wall and presto! Ice cream is the answer. Cream cheesy and rich to mimic cheesecake flavors, berries because they’re purple and delicious, and chunks of graham cracker crumbs to simulate the all-important crust. Dreams: realized.
Basically, I’ll do anything not to get all the cheesecake flavor I can without actually making a cheesecake. Ice cream is my latest cheesecake hack. Past cheesecake hacks involve using a pie plate instead of a springform pan. I’m nothing if not clever in the kitchen. Salted Caramel Cheesecake Pie.
This ice cream is majorly easy! I don’t like an egg yolk-y ice cream base so I tend to skip the yolks.
Fortunately we have all the luscious fat we need with heavy cream and cream cheese!
I like to use brown sugar for a little extra depth to the sweetness, salt for balance, and bourbon because it’s awesome and it keeps the ice cream from freezing into an unmanageable block.
All of the ingredients are combined in the bowl of a big ol’ food processor. That’s right! This ice cream starts in a food processor.
If you don’t have a food processor, a high-powered blender will also work.
Milk and cream, cream cheese, sugar, and salt all twirled together and just like that! Ice cream base!
For the blueberry sauce we’ll combine fresh blueberries, sugar, cornstarch for thickening, as well as salt and lemon to bring out the flavors of the berries. A bit of water too.
The berries will burst and break down slightly and the whole mixture will thicken as it boils. Super easy!
Churned cheesecake ice cream is devilishly smooth. Seriously. either commit to going at it with a spoon straight from the ice cream maker, or don’t even go there. Once you start… game over!
We can totally talk about ice cream makers if you’d like although you probably have one cluttering up the way way back of your kitchen cupboards (I’m guilty too..). This Breville Smart Scoop makes fantastic ice cream because it has an internal cooling system. No need to chill a bowl. Also great, this Cuisinart 2-quart ice cream jammer… as long as you remember to keep the mixing bowl in the freezer.
We quickly transfer most of the churned ice cream to a freezer-safe container. In this case, my freezer-safe container is a metal loaf pan. I mean… why not?
Cooled blueberry sauce is added to the quickly melting ice cream and the two are swirled.
Large chunks of graham crackers are folding into the aaaaahhhh-it’s-still-melting-ice cream. More blueberries on top. And hey a few more graham crackers too.
Quick quick. Then we run to the freezer to let it all rest. Like seriously… run.
What do we want this ice cream to fulfill? Rich a cream cheesy? Check. Taste just like cheesecake? Check. Fresh sweet blueberry goodness? Check. Pretty purple color? Check. Crust-like graham cracker bits? Check. Once consumed, provides turbo energy for housecleaning and other mundane chores? Well, kinda. Check!
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Blueberry Cheesecake Ice Cream
Ingredients
For the Cheesecake Ice Cream
- 1 (8-ounce) package cream cheese, at room temperature
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup light brown sugar, lightly packed
- 1/4 teaspoon salt
- 1 tablespoon bourbon (optional but delicious)
For the Blueberry Sauce
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons corn starch
- 1/4 cup water
- pinch of salt
- 1 tablespoon fresh lemon juice
- 1 heaping cup crumbled Graham Crackers
Instructions
- To make the ice cream, combine the cream cheese, milk, cream, brown sugar, slat, and bourbon (if using), in the bowl of a large food processor fitted with a blade attachment.
- Blend on high speed until smooth. Depending on how softened your cream cheese was, there may be a few flecks of cream cheese remaining in the combined mixture. That’s ok!
- Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions, usually about 30 to 45 minutes.
- While the ice cream is churning, make the blueberry sauce. In a small saucepan stir together blueberries, sugar, cornstarch, water, salt, and lemon juice over medium-low heat. Stir until the berries burst and the juices have thickened, about 5 minutes. Remove from heat. Place in a small bowl and allow to rest in the refrigerator while the ice cream churns.
- When ice cream in done churning, quickly spoon it into a freezer safe container. Add the blueberry sauce and swirl to combine. Add crumbled graham crackers and lightly stir in.
- Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best. Ice cream will last for 1 week in the freezer.
58 Responses
Honestly I think it was 1997 when I prepared my last home made ice cream :) But as I am in general not really skilled in baking but I love cheesecake it’s simply a must for me to try out this recipe
I made this recipe and, like others, was skeptical because (i) the recipe doesn’t heat the milk mixture in order to melt the sugar and (ii) the recipe doesn’t require any pre-chilling of the ice cream base prior to churning.
I really like the flavors in the recipe and would definitely make it again; however, I strongly recommend that you pre-chill the ice cream base and the blueberry mixture overnight. The recipe is also really sweet. Next time I may reduce the amount of sugar in the blueberry sauce.
I have been making this ice cream just as the recipe states for years. It’s been a huge crowd pleaser and has been requested. I have an ice cream attachment for my KA and have ice cream containers from Amazon. I’ve always used blueberries but want to do strawberries this time. Do I make it the same way?
I love that this ice cream is such a hit for you! Strawberries have a bit more water than blueberries so the fruit might be a bit more icy but I think it’s totally worth a shot!
Wow, this recipe was great! I was skeptical because I have only made ice cream bases on the stovetop and worried about the final texture and if it would be too watery or weird. I was so surprised when It churned up beautifully in the ice cream maker! My only change was to chill the base for a few hours before churning.
I love this! It turns out great! also, in the first paragraph it says slat instead of salt.
Finally made this after keeping it on my radar for two years. I just recently picked like 8 lbs of berries and was happy to have fresh blueberries on hand. I got rave reviews at the office. Thank you for putting together some amazing recipes.
Oh no. I must’ve done something wrong because my ice cream maker churned forever and it was still liquid. I’ve never made the base in a food processor before. Was I suppose to blend until it was thicker? It was liquid from beginning to the end.
thoughts on what happens if i just use all whole milk because I don’t have heavy cream in the house…?
My Meyer Lemons are ripe now, so I’m going to try this with the juice and zest from the lemons and also some homemade Limoncello from last year’s crop of lemons. Can’t wait! Thanks for the inspiration.
how do you store your ice cream in the metal loaf pan? it doesn’t have a lid so how would you keep your ice cream airtight?
Wrap it in plastic wrap
This ice cream is fantastic! Followed the recipe & omitted the alcohol, and had my doubts about the amount of salt and blueberry sauce after tasting the mixture. But the flavors melded perfectly after freezing, and doesn’t freeze rock hard either. It’s my family’s favorite now, thank you!
Right on, sounds delicious!
Oh wow, sounds yummy. I love blueberry ice cream. Thanks,
Simon
Wow. This is heavenly! I followed the recipe exactly minus the bourbon…the liquor store was closed. Thanks for another hit, Joy!
What if I don’t have a food processor? Would a electric mixer work as well?
Yes, with the whisk attachment that should work.
Why…why on earth was the ice cream positioned in that manner? Is laziness the new aesthetic? There’ s got to be a less aneurysm-inducing way to photograph ice cream.
Dang, I want a scoop and don’t want to make it myself! Teleport me some, please, Joy?
This is the best Ice cream I’ve made in a long time. Used Kahlua in place of the rum and it was delish !
Made two days ago and it is gone !!! Super easy and so good. Divided in three and ended with blueberry, nutella and dulce de leche ice cream.
This sounds SOO good. I think I will have to try and make something like this.
https://askmelissaanything.blogspot.com/2015/04/kale-green-smoothie.html
Made this yesterday. Didn’t have all the correct ingredients at home. Used frozen blueberries from last years crop, Light cream cheese, 2 cups 1/2 & 1/2. Still came out creamy and delicious!
I’m seriously craving ice cream anyway, and then you go and make this. It looks awesome, Joy!!
Hooray for ice-cream base that doesn’t need a cooked custard and a million eggs! can’t wait to try this!
Just made this…wha Divine. Blueberry cheesecake was my favorite DQ blizzard back in the day ;) Now I’m totally planning strawberry, lemon, chocolate cheesecake ice-cream….Thank you Joy!!!
What if you don’t drink alcohol?
Love your recipes !!!
BTW, regarding “foil-wrapped and water-bathed a cheesecake was probably 1997. It ended in a tragically soggy crust and I’ll never do it again.”
I do not foil or place in water, I just place a cookie sheet with a kitchen towel soaked to the max for the steam effect. It works every time !
Oh I am definitely trying this. It looks amazing.
It looks too good to be ignored! I bet it tastes gorgeous!
This looks delicious! I think I know what I’ll be doing tomorrow!
Laura
https://laurahager.blogspot.com/
Oh my goodness, this looks heavenly! Can’t wait to try this recipe.
This looks so delicious! I can’t wait to try it
I’ve just invested in the ice cream bowl attachment for my kitchenaid and I think it is life changing, never again will I need to buy ice cream because homemade is so much better!! I am looking forward to trying his cream cheese base idea, it sounds delicious :)
Why… why are you afraid to make a cheesecake? Cheesecakes are easy.
Prying my butt off the couch to go make this right now. I can’t wait.
I LOVE blueberry cheesecake, these look so good!
Taylor
https://tspoonfulofsugar.com
YAAAAASSSSSSSSSSS
This is perfection … I know I often say, your recipes are amazing … delicious .. genius even. But I think this might be my FAVOURITE Joy recipe to date!!
This sounds so delicious annnnd looks pretty!! Such a great recipe Joy!
YUM!! This looks fantastic! I love cheesecake and I’m totally into the idea of having it in ice cream form! I cannot wait to make this!
Sounds super tasty!!! I have to note that the omission of egg yolks here is not only good for the taste preference, but since you’re omitting the emulsifier present (lecithin) in the yolks, the natural emulsifying properties of cream cheese can step in for that functionality. Love that!
I want to eat this right now but I am out of cream cheese:(
I like it!
You make my day sweet and happy! Wish you all the best.
This looks great! I will make some for myself. Would this work with other berries?
LOVE all of those fresh blueberries! This looks perfect for summer. :)
This is literally my dream dessert! How do you come up with these recipes? This looks amazing! Also love your new logo header! :)
https://cherieedle.blogspot.com/
You’re right – this is so the answer! I love to make cheesecake all the time but, truth be told, I haven’t put them in a water bath since about 1997. Seems like a lot happened in 1997, huh?
Yay! No yolks!!
Yum! Note to self: buy food processor and ice cream maker!
Thank you for this ice cream wizardry!! I’ve never thought to put cream cheese in an ice cream base! I’m with you on so many levels today – hate the egg yolk ice cream jam.
This ice cream is looks so luscious and creamy! Loving the blueberries! Yeah that whole water bath thing is just such a pain!!
I love cheesecake too much on it’s own to turn it into ice cream – it’s so perfect in it’s original form! :D
Danika Maia
http://www.danikamaia.com
BLOGLOVIN’
This is about ice cream so why even comment that you don’t want to make it because you love cheesecake in its original form. Some people just don’t think. Everybody who read the comments all thought this about you not just me.
This looks amaaaaaazing, cheesecake is my all time fav, have to try this!
Honestly I think it was 1997 when I prepared my last home made ice cream :) But as I am in general not really skilled in baking but I love cheesecake it’s simply a must for me to try out this recipe! Thank you!
xx from Bavaria/Germany, Rena http://www.dressedwithsoul.com
YUM!!!!!!!!!!!