Blueberry Cheesecake Ice Cream

No ratings yet

Creamy Blueberry Cheesecake Ice Cream combines a rich cheesecake ice cream base with a fruity sweet blueberry pie filling. This easy, no-churn recipe takes just 10 minutes to prepare and is perfect for any occasion.

Prep Time10

Freeze Time8

Total Time8 10

Course: Dessert

Cuisine: American

Keyword: Blueberry Cheesecake Ice Cream Recipe

Servings:

Calories: 736kcal

Ingredients

2 cups heavy whipping cream, very cold
8 ounces cream cheese, softened to room temperature
14 ounces sweetened condensed milk
1 tablespoon fresh lemon juice
1½ teaspoons vanilla extract
1½ cups blueberry pie filling, divided, 1¼ cup and ¼ cup

Instructions

In a large mixing bowl, beat the cold heavy whipping cream, using a hand mixer or stand mixer, for 3-5 minutes or until stiff peaks form.
You will want to start the mixer on low, then gradually increase the speed to high as the whipped cream starts to thicken to avoid splattering liquid heavy cream all over the counter while mixing.
Place the bowl of whipped cream into the refrigerator to stay cold while you prepare the remaining ingredients.
Add the softened cream cheese to a separate large mixing bowl and beat on medium speed for 1-2 minutes or until smooth and fluffy.
Add the sweetened condensed milk, fresh lemon juice, and vanilla extract to the bowl of beaten cream cheese and mix for another 1-2 minutes, or just all the ingredients are fully incorporated and the mixture is smooth.
Remove the whipped cream from the refrigerator and add it to the bowl of cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula until fully incorporated and no streaks of whipped cream remain.
Be careful not to overmix; you do not want to deflate the whipped cream. You want the ice cream mixture to be light and fluffy.
Dollop 1¼ cups of the blueberry pie filling randomly over the bowl of cheesecake ice cream. Using the large spatula, held straight upright, swirl the pie filling into the cheesecake ice cream.
Do not mix the blueberry pie filling in completely, as you want to see the swirls of blue and white in the ice cream base.
Carefully pour the blueberry cheesecake ice cream into a freezer-safe loaf pan and gently spread it into an even layer.
With the remaining ¼ cup of blueberry pie filling, add 4-5 small dollops onto the top of the blueberry ice cream in the loaf pan.
Using a butter knife or toothpick, lightly swirl the pie filling with the ice cream just to give a decorative top to the blueberry cheesecake ice cream.
Lightly cover with aluminum foil, being careful not to disturb the decorative swirl you just made on the top, and place the blueberry cheesecake ice cream into the freezer for a minimum of 8-10 hours, up to overnight, or until the ice cream has frozen and set.
When ready, remove the ice cream from the freezer, scoop into individual cones or bowls, and serve while still frozen.

Nutrition