Description
Indulge in the ultimate summer treat with this unbelievably creamy, no-churn Blueberry Cheesecake Ice Cream. It’s packed with swirls of sweet blueberry reduction and chunks of tangy, buttery cheesecake pieces. No ice cream maker required!
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake batter)
- 1 large egg yolk (optional, for richness)
- 1/4 cup all-purpose flour (for cheesecake pieces)
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted (for cheesecake pieces)
- For the Blueberry Swirl:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Make the Cheesecake Pieces: Preheat oven to 350°F (175°C). In a bowl, whisk together the 1/2 cup sugar, flour, and salt. In a separate bowl, beat the softened cream cheese until smooth. Beat in the egg yolk (if using) and slowly mix in the dry ingredients until just combined. Gently fold in the melted butter. Spread the batter thinly (about 1/4 inch thick) onto a parchment-lined baking sheet. Bake for 10-12 minutes until lightly golden. Let cool completely, then break into bite-sized chunks.
- Make the Blueberry Swirl: Combine blueberries, 1/4 cup sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, crushing the berries slightly with a spoon. Cook for 8-10 minutes until thickened. Remove from heat and let cool completely.
- Whip the Cream Base: In a large bowl, whip the cold heavy cream until stiff peaks form (about 3-5 minutes with an electric mixer).
- Fold in Condensed Milk: Gently fold the cold sweetened condensed milk and vanilla extract into the whipped cream until just combined, being careful not to deflate the air.
- Assemble: Gently fold in about 2/3 of the cooled blueberry swirl and half of the broken cheesecake pieces into the ice cream base.
- Layer and Freeze: Transfer half of the ice cream mixture to a freezer-safe loaf pan (approx. 9×5 inches). Drizzle with remaining blueberry swirl and sprinkle with remaining cheesecake pieces. Top with the remaining ice cream mixture. Swirl gently with a knife for a marbled effect.
- Set: Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or preferably overnight, until firm.
Notes
- For an extra tangy cheesecake flavor, add 1/2 teaspoon of lemon zest to the cream cheese batter.
- If you prefer a smoother texture, you can skip the baked cheesecake pieces and use 8 ounces of store-bought graham cracker crust crumbs mixed with 2 tablespoons of melted butter instead, folding them in at the end.
- Ensure all components (cream, condensed milk, blueberry swirl) are thoroughly chilled before mixing for the best no-churn consistency.
- Prep Time: PT30M
- Cook Time: PT15M
- Category: No-Churn Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 40g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg