Dreamy Blueberry Cheesecake Ice Cream Recipe: Sweet Magic

Blueberry cheesecake ice cream represents a luxurious dessert that combines creamy richness with fruity elegance.

Cool summer afternoons call for indulgent treats that dance between tangy and sweet sensations.

Smooth cream cheese forms the luscious base of this frozen delight, creating a velvety texture that melts effortlessly on your tongue.

Wild blueberries add vibrant bursts of color and intense natural flavor throughout each delectable scoop.

Soft chunks of real cheesecake weave unexpected moments of delightful complexity into the frozen canvas.

Home cooks can craft this gourmet dessert with simple ingredients and minimal technique, changeing ordinary kitchen moments into extraordinary culinary experiences.

Professional pastry techniques meet playful summer creativity in this irresistible frozen confection.

Why Blueberry Cheesecake Ice Cream Is a Double Dessert Win

• Bursting with Flavor Fusion: This blueberry cheesecake ice cream combines the tangy richness of cheesecake with the sweet-tart pop of fresh blueberries, creating a mind-blowing dessert that dances across your taste buds.
• Texture Adventure: The creamy smooth ice cream is studded with tender cheesecake chunks and swirled with jammy blueberry sauce, delivering an exciting mix of textures that keep every bite interesting and delightful.
• Quick and Customizable Delight: With simple steps and flexible serving options, this dessert lets you enjoy soft-serve style immediately or freeze for a firmer treat, making it perfect for spontaneous sweet cravings or planned dessert experiences.
• Low-Carb Decadence: Cleverly using erythritol instead of traditional sugar, this recipe offers a guilt-free indulgence that doesn't compromise on the luxurious taste and creamy satisfaction of a classic dessert.

Scoopable Ingredients for Blueberry Cheesecake Ice Cream with Real Bits

• Heavy Cream: Rich and creamy base that provides smooth texture and luxurious mouthfeel.
• Almond Milk: Lighter dairy alternative that adds subtle nutty flavor and helps balance the richness.
• Cream Cheese: Tangy foundation for cheesecake base with signature creamy texture.

• Powdered Erythritol: Zero-calorie sweetener that provides sweetness without added sugar.
• Vanilla Extract: Warm, classic flavor that enhances overall dessert complexity.
• Lemon Juice: Bright accent that cuts through richness and adds subtle tartness.
• Salt: Small pinch to balance and elevate all flavor notes.

• Blueberries: Fresh and frozen berries provide natural sweetness and vibrant color.
• Egg: Binding agent that helps create smooth cheesecake texture.

How to Make No-Churn Blueberry Cheesecake Ice Cream

Step 1: Create Dreamy Cheesecake Base

• Egg
• Powdered erythritol
• Vanilla extract
• Lemon juice

Blend until silky smooth. Spread evenly in pan and bake 12-15 minutes. Let cool completely, then freeze for 2 hours. Chop into tiny bite-sized chunks and return to freezer.

Step 2: Craft Blueberry Magic Sauce

• Water
• Powdered erythritol
• Fresh blueberries

Gently heat and mash berries with a fork. Stir until sauce becomes glossy and thick. Cool completely.

Step 3: Whip Up Creamy Ice Cream Base

• Heavy cream
• Almond milk
• Powdered erythritol
• Vanilla extract
• Salt
• Frozen blueberries

Pour into ice cream maker and churn according to machine instructions.

Step 4: Marry Flavors Together

• Cheesecake chunks
• Blueberry sauce

Let swirl naturally through the creamy mixture.

Step 5: Freeze and Indulge

Transfer to a freezer-safe container. Enjoy immediately for soft-serve or freeze 30 minutes for firmer texture. If frozen solid, let soften 15 minutes before serving.

Tip: For extra wow, garnish with fresh blueberries or a sprinkle of graham cracker crumbs before serving!

Tips to Keep Cheesecake Bits Creamy in Ice Cream

• Chill Cream Thoroughly: Refrigerate all ingredients for at least an hour before mixing to ensure a smoother, more consistent ice cream texture.
• Prevent Ice Crystals: Stir the ice cream every 30 minutes during freezing to break up potential ice crystals and maintain a creamy consistency.
• Room Temperature Softening: Let the ice cream sit at room temperature for 10-15 minutes before serving to achieve the perfect scoopable texture.
• Precise Cheesecake Cutting: Use a sharp, clean knife dipped in hot water to create uniform, clean-cut cheesecake chunks for even distribution.
• Layering Technique: When adding blueberry drizzle, use a gentle swirling motion to create beautiful marbled patterns throughout the ice cream.

How to Store and Serve This Frozen Cheesecake Treat

• Refrigeration: Store leftover blueberry cheesecake ice cream in an airtight container with a tight-fitting lid to prevent freezer burn and maintain its creamy texture.
• Freezing Duration: Keep the ice cream in the freezer for up to 2 weeks, ensuring it remains sealed to preserve its rich flavor and prevent absorption of other food odors.
• Thawing Method: Remove the container from the freezer and let it sit at room temperature for 10-15 minutes, allowing the ice cream to soften gradually and restore its smooth, velvety consistency before serving.

Snacks and Toppings That Pair with Cheesecake Ice Cream

• Pair with Crisp White Wine: Select a chilled sauvignon blanc or pinot grigio to complement the creamy cheesecake and tangy blueberry notes, cutting through the richness with bright acidity.
• Serve alongside Toasted Almond Biscotti: The nutty, crunchy texture of almond biscotti provides a delightful contrast to the smooth ice cream, enhancing the overall dessert experience with a satisfying crunch.
• Match with Fresh Mint Tea: A light, herbal mint tea helps cleanse the palate between bites, balancing the sweetness and offering a refreshing counterpoint to the rich, creamy dessert.
• Garnish with Lavender Honey Drizzle: A delicate drizzle of lavender-infused honey adds a subtle floral note that elevates the blueberry and cheesecake flavors, creating a sophisticated and elegant finish.

Ways to Tweak the Flavor of This Frozen Classic

• Berry Swirl Sensation: Replace blueberries with mixed berries like raspberries and strawberries for a vibrant, colorful ice cream experience.
• Graham Cracker Crunch: Fold crushed graham cracker pieces into the ice cream base for an added textural contrast and classic cheesecake flavor profile.
• Chocolate Blueberry Dream: Incorporate dark chocolate chips and a chocolate swirl alongside the blueberry drizzle for a decadent, rich version of the original recipe.
• Lemon Zest Burst: Add fresh lemon zest to the ice cream base and increase lemon juice in the cheesecake portion to create a bright, citrusy undertone that complements the blueberry notes.

Blueberry Cheesecake Ice Cream with Real Bits of Cheesecake Recipe

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4.5 from 13 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Creamy blueberry cheesecake ice cream brings together classic dessert flavors in a cool summer treat. Luscious blueberry swirls and rich cheesecake chunks create an irresistible frozen delight you’ll want to savor slowly.

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Ingredients

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Main Ingredients:

• 2 cups heavy cream
• 1 cup almond milk
• 1 cup (8 ounces) cream cheese
• 1 ½ cups frozen blueberries
• 1 large egg

Sweeteners:

• ⅔ cup powdered erythritol
• ¼ cup powdered erythritol
• 1 tablespoon powdered erythritol

Flavor Enhancers:

• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice
• ¼ cup water
• 1 pinch of salt

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Instructions

1. Craft a creamy cheesecake base by preheating the oven to 350°F and lining a 9×9-inch pan with parchment paper.
2. Whip cream cheese until airy, then incorporate egg, powdered erythritol, vanilla, and lemon juice until completely smooth.
3. Spread the mixture evenly in the prepared pan, baking for 12-15 minutes until edges are set but center remains slightly jiggly.
4. Cool the cheesecake completely, then freeze for at least 2 hours before cutting into small, bite-sized chunks.
5. Create a vibrant blueberry sauce by combining water, powdered erythritol, and blueberries in a saucepan over low heat.
6. Gently mash blueberries while stirring, allowing the mixture to thicken and become glossy, then set aside to cool.
7. Blend heavy cream, almond milk, powdered erythritol, vanilla, and salt in a large bowl until thoroughly combined.
8. Fold in frozen blueberries and transfer the mixture to an ice cream maker.
9. During the last 3-4 minutes of churning, introduce frozen cheesecake chunks into the churning ice cream.
10. Drizzle the cooled blueberry sauce into the ice cream, creating swirling patterns throughout the mixture.
11. Pour the freshly churned ice cream into a freezer-safe container, allowing immediate soft-serve enjoyment or additional freezing for a firmer texture.
12. If the ice cream becomes too firm, let it soften for approximately 15 minutes before serving to achieve the perfect creamy consistency.

Notes

• Homemade cheesecake chunks elevate this ice cream from ordinary to extraordinary, providing rich, creamy texture in every bite.
• Blueberry drizzle adds vibrant color and intense fruity flavor, creating a beautiful swirl throughout the ice cream.
• Low-carb sweetener erythritol keeps the dessert diabetes and keto-friendly without compromising delicious taste.
• Fresh frozen blueberries inside the ice cream base deliver natural sweetness and antioxidant benefits.
• Soft-serve consistency can be achieved immediately after churning, while additional freezing creates a traditional ice cream texture.
• Always allow frozen ice cream to soften for 15 minutes before serving to ensure perfect scoopability and smooth mouthfeel.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks, Drinks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 315
• Sugar: 5 g
• Sodium: 150 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 85 mg