Anyone who enjoys blueberry cheesecake is going to love this blueberry cheesecake ice cream. It’s the best dessert made with fresh blueberries and cream cheese. Imagine a hybrid of cheesecake and ice cream. You can enjoy all the sweetness, fruity flavours and blueberry appeal. Serve homemade cheesecake ice cream when you need to cool down or make it for dessert if you want to go all out to impress. This blueberry cheesecake ice cream recipe is what your summer needs!
You just need six ingredients in total to make the best blueberry ice cream recipe. Heavy cream, whole milk and cream cheese ensure a creamy consistency. Sugar adds sweetness, blueberries add a tangy fruitiness and egg yolks add richness.
How to Make Blueberry Cheesecake Ice Cream
When cheesecake and ice cream come together, amazing things happen! This dessert made with fresh blueberries and cream cheese is well worth making. The first thing to do is whisk the sugar and egg yolks together. Bring the cream and milk to a boil then add some of the egg yolk mixture at a time.
When the mixture is thick you can blend in the cream cheese. Let the mixture cool until it’s room temperature then refrigerate it for an hour. When it’s really cold you can put it in your ice cream maker and process for about half an hour. It’s ready when it’s about twice the size and soft serve in texture.
Now just mash the blueberries a bit and stir them into the ice cream mixture. Finally freeze the ice cream until it’s set.
How to Choose an Ice Cream Machine
I love my kitchen gadgets and find that I use them often. Although I use the ice cream machine perhaps less than the air fryer or microwave, I do love it. Sometimes I prefer to make no churn ice cream and don’t need the machine. For this blueberry cheesecake ice cream though, I do use it.
An ice cream machine churns your ice cream ingredients to get the flavour and texture perfect and creamy. The machine has a bowl or container with a paddle attachment and chilled walls. It puts air into the ice cream mixture to make it as light and creamy as possible.
Ice cream machines come in different shapes and sizes and with different price tags! There are 3 types of ice cream maker to choose from. A rock salt machine uses a combination of salt and water to chill the ice cream. The temperature drops as the machine churns the ice cream.
Next up is the freezer bowl type machine which has liquid between both layers of the bowl. You need to chill the bowl for a whole day and night before using it to make ice cream. The paddle attachment will then churn your ice cream to perfection.
Another option is the compressor type. These ice cream machines are the most expensive but they do save you time and effort. The ingredients for the ice cream are brought to freezing point right away and there isn’t any waiting time between batches.
If you plan to occasionally make a blueberry ice cream recipe or similar, I’d recommend the rock salt type. Another idea is the freezer bowl, which is halfway between the rock salt kind and compressor kind in terms of cost. I use mine occasionally but nowhere near every day.
I also like to make no churn ice creams sometimes too, which don’t require a machine at all. Once you taste how good this homemade cheesecake ice cream is, you will definitely want to make more!
How to Serve a Blueberry Ice Cream Recipe
This is perfect however you choose to serve blueberry cheesecake ice cream. You might prefer homemade cheesecake ice cream in a cone or in a bowl. You could even blend it with milk to make a milkshake.
I just love the way the sweetness of the blueberries contrast with the tangy cheesecake flavour. It’s so good! In fact this has to be one of the best desserts made with fresh blueberries and cream cheese.
Cheesecake and ice cream are both great desserts in their own right but when you pair these ingredients you get something amazing! I love this dessert made with fresh blueberries and cream cheese. It pairs tanginess with creaminess and the unmistakable flavour of fresh blueberries in every mouthful.
Blueberry Cheesecake Ice Cream Recipe
Delicious Blueberry Cheesecake Ice Cream
- 2 Cups whole milk
- 3 Cups heavy cream
- 1 1/2 Cups granulated sugar
- 4 egg yolks
- 8 Oz. cream cheese
- 6 Cups blueberries fresh
- Whisk the egg yolks with the sugar in a bowl. Set asdie.
- 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 place in the freezer to harden.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
So if you’re trying to choose what to make for dessert and you have an ice cream maker, make this blueberry cheesecake ice cream! The flavour is so much better than store-bought ice cream.