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Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Course: Sweets
Cuisine: American
Keyword: Ice Cream
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10
Calories: 565kcal
Author: Bella
If you are a fan of cheesecake you should try this blueberry cheesecake ice cream recipe. Other berries or fruit could easily be substituted, too.
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  • 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.


Recipe makes enough for about 1.5 regular sized 9×5 loaf pans so have an extra container on hand for what doesn't fit in the loaf pan.


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

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.