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If you’re craving something cool, fruity and creamy, this recipe checks all the boxes. With real blueberries and cream cheese blended into a rich, homemade base, each scoop is bursting with flavor. It’s a dessert that tastes like blueberry cheesecake but feels like summer. There’s no need for a bakery run when you can make blueberry cheesecake ice cream right in your own kitchen. This one is guaranteed to impress at any gathering or as a solo treat.

Glass dish with Blueberry Cheesecake Ice Cream, a waffle cone, fresh blueberries, and a bottle of milk in the background—made with fresh blueberries and cream cheese for a luscious treat.

Blueberry cheesecake ice cream is rich, creamy and packed with blueberries. It’s like having a slice of cheesecake in frozen form, perfect for any summer day.

Also try chocolate peanut butter ice cream, coconut pineapple frozen yogurt, raspberry hazelnut thumbprint cookies or strawberry mousse tartlets.

Ice cream cone with blueberries in a glass bowl, made with fresh blueberries and cream cheese, with milk and more blueberries in the background.

Why You’ll Love It

Bold blueberry flavor: Every bite has real berries for a bright, juicy taste.
Creamy texture: Cream cheese and egg yolks make it incredibly smooth and rich.
Great for gatherings: A showstopper dessert that guests will remember.
Homemade charm: It’s made from scratch so you control every ingredient.
Versatile treat: Serve it in cones, bowls or even between cookies.
Gluten free: There’s no gluten in this recipe.

A bowl of Blueberry Cheesecake Ice Cream made with fresh blueberries and cream cheese.

Blueberry Cheesecake Ice Cream Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Whole milk: Forms the base and gives a rich dairy flavor.
Heavy cream: Adds body and smoothness to the ice cream.
Granulated sugar: Sweetens the custard and balances the tang of the cream cheese.
Egg yolks: Thicken the custard and give it a luxurious texture.
Cream cheese: Gives it that classic cheesecake flavor and creamy mouthfeel.
Blueberries: Fresh fruit adds sweetness, tartness and color.

Bowls of blueberries, cubed cream cheese, eggs, sugar, and cream hint at homemade cheesecake ice cream made with fresh blueberries and cream cheese, all displayed on a light surface.

How to Make Creamy Blueberry Ice Cream

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the custard base: Whisk egg yolks with sugar until well combined.
Temper the eggs: Slowly pour a little of the hot cream mixture into the yolks, whisking constantly.
Combine and cook: Add everything back to the saucepan and cook until thickened.
Add cream cheese: Stir in the cream cheese until fully incorporated.
Chill: Let the mixture cool to room temperature, then refrigerate until cold.
Churn the ice cream: Process in an ice cream maker until soft serve consistency is reached.
Add blueberries: Lightly mash the blueberries and fold into the churned ice cream.
Freeze to set: Transfer to a container and freeze until firm.

Glass dish of blueberry ice cream with waffle cones, milk, and fresh blueberries on a light surface; a homemade cheesecake ice cream made with fresh blueberries and cream cheese.

Substitutions and Variations

Swap fruits: Use raspberries or strawberries instead of blueberries.
Dairy free option: Use full-fat coconut milk and a dairy-free cream cheese alternative if needed.
Add crunch: Swirl in crushed graham crackers just before freezing for texture.

Vanilla ice cream with blueberries in a glass dish, served alongside scoops and waffle cones on a white surface—a tempting treat inspired by Blueberry Cheesecake Ice Cream, made with fresh blueberries and cream cheese.

Serving Suggestions

For dessert: A bowl or cone of blueberry cheesecake ice cream makes a delicious dessert after a meal of chicken Caesar salad, Szechuan beef with hibachi noodles or baked gnocchi Bolognese.
As a topping: Add a scoop on top of your next blueberry cream pie or pair it with blueberry pie cookies.
Between cookies: Make your own ice cream sandwiches with waffle cookies or pistachio chocolate chip cookies (or you could try this ice cream sandwiches recipe!)
With a topping: Add whipped cream and some blueberry jam to your ice cream to make it extra-rich.
Make a milkshake: Blend a scoop of ice cream with a splash of milk to make a milkshake. The less milk you add, the thicker your shake will be.

Vanilla ice cream with blueberries in a glass dish, scooped with an ice cream scooper, surrounded by fresh blueberries—a perfect blueberry cheesecake ice cream treat made with fresh blueberries and cream cheese.

How to Store Blueberry Cheesecake Ice Cream

Freeze: In a freezer safe airtight container, this ice cream should keep for up to a month in the freezer. Put plastic wrap directly on top of the the ice cream before you put the lid on, to prevent ice crystals from forming.

Three scoops of Blueberry Cheesecake Ice Cream in a glass bowl, garnished with fresh blueberries—a delicious twist on classic blueberry ice cream.

Top Tips

Chill the base fully: Cold custard churns better and gives a smoother texture.
Use fresh berries: Ripe blueberries give the best flavor and color.
Don’t overcook the custard: Remove it once it coats the back of a spoon.
Mash berries lightly: This keeps nice chunks and prevents the mixture from turning purple.
Use a second container: The recipe makes enough for about 1 ½ regular sized 9 × 5-inch loaf pans, so have an extra container on hand for what doesn’t fit in the loaf pan.

Scoops of blueberry cheesecake ice cream in a container, made with fresh blueberries and cream cheese, served alongside an ice cream scooper.

Blueberry Cheesecake Ice Cream FAQs

Can I make this without an ice cream maker?

You can, but the texture will be less creamy. Freeze the base and stir every 30 minutes.

Is the cream cheese taste strong?

It’s mild and blends beautifully with the berries and custard.

Why does my ice cream get so hard in the freezer?

Once frozen, it’s normal for ice to form in the ice cream, so if it’s too hard to scoop right from the freezer, let it sit at room temperature for a few minutes first.

Ice cream cone with blueberries in a glass bowl, made with fresh blueberries and cream cheese, with milk and more blueberries in the background.

Blueberry Cheesecake Ice Cream Recipe

Glass dish of homemade cheesecake ice cream with a waffle cone, fresh blueberries, and a milk bottle in the background—made with fresh blueberries and cream cheese for a rich, tangy twist.
Print
5 from 4 votes

Blueberry Cheesecake Ice Cream

By: Bella Bucchiotti
This homemade ice cream is inspired by blueberry cheesecake. With a velvety custard base and fresh fruit mixed in, it's rich and tangy with a hint of tartness. A perfect dessert for hot days or special nights.
Prep Time: 15 minutes
Cook Time: 30 minutes
Freezing Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 10

Equipment

Ingredients 

  • 2 Cups whole milk
  • 3 Cups heavy cream
  • 1 ½ Cups granulated sugar
  • 4 egg yolks
  • 8 Ounces cream cheese
  • 6 Cups blueberries, fresh

Instructions 

  • Whisk the egg yolks with the sugar in a bowl. Set aside.
  • In a saucepan on medium heat, bring the milk and the cream to boil, slowly pour a small amount on the egg yolks to temper. Then, pour the remaining over the yolks and sugar.
  • Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens.
  • Remove from the heat and whisk in the cream cheese until incorporated.
  • Cool to room temperature then cover and refrigerate until cold.
  • Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size. In my ice cream maker, this took about 30 minutes.
  • Mash blueberries lightly, then mix in with ice cream and transfer into a loaf pan and, if you have excess ice cream, into a second container too.
  • Cover with plastic wrap, and place in the freezer for about 6 hours to set firm.

Notes

Chill the base fully: Cold custard churns better and gives a smoother texture.
Use fresh berries: Ripe blueberries give the best flavor and color.
Don’t overcook the custard: Remove it once it coats the back of a spoon.
Mash berries lightly: This keeps nice chunks and prevents the mixture from turning purple.
Use a second container: The recipe makes enough for about 1 ½ regular sized 9 × 5-inch loaf pans, so have an extra container on hand for what doesn’t fit in the loaf pan.

Nutrition

Calories: 565kcal | Carbohydrates: 54g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 206mg | Sodium: 126mg | Potassium: 225mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1585IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 1mg
Like this recipe? Rate and comment below!
Bowls of blueberries, cubed cream cheese, eggs, sugar, and cream hint at homemade cheesecake ice cream made with fresh blueberries and cream cheese, all displayed on a light surface.
Large pot of creamy yellow mixture next to a bowl of cubed butter and scattered blueberries—perfect for a blueberry ice cream recipe made with fresh blueberries and cream cheese.
A glass bowl of pale yellow batter sits on a light-colored surface, with blueberries scattered nearby—perfect for making homemade Blueberry Cheesecake Ice Cream.
A glass bowl of yellow batter with a whisk sits beside a bowl of blueberries and scattered berries—perfect for making Blueberry Cheesecake Ice Cream, made with fresh blueberries and cream cheese.
A metal pot filled with a yellow, frothy liquid on a light-colored textured surface, perfect for starting a homemade cheesecake ice cream.
Vanilla ice cream with blueberries in a glass dish, scooped with an ice cream scooper, surrounded by fresh blueberries—a perfect blueberry cheesecake ice cream treat made with fresh blueberries and cream cheese.

Making blueberry cheesecake ice cream at home is easier than you might think. It’s a smooth, creamy dessert made with fresh blueberries and cream cheese with just the right balance of sweet berries and tangy cream cheese. This frozen treat has a luxurious texture and flavor that’s hard to beat. Whether you’re sharing it with friends or keeping it all to yourself, blueberry cheesecake ice cream is bound to be a new favorite.

Other Recipes to Try

Scoops of Blueberry Cheesecake Ice Cream in a dish with a cone, fresh blueberries, and a glass of milk nearby—just like a classic homemade cheesecake ice cream recipe brought to life.
Rectangular dish of homemade cheesecake ice cream with scoops and a cone, topped with fresh blueberries for the perfect Blueberry Cheesecake Ice Cream treat.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 4 votes (2 ratings without comment)

35 Comments

  14. Your blog is just so adorable!! I love how colorful it is (I get bored with all the black and white blogs haha)! Glad I found it 🙂

    Reply