Homemade Blueberry Cheesecake Ice Cream
A creamy, indulgent ice cream combining tangy cheesecake and sweet blueberries, layered with graham crackers for a crunchy finish. High in protein and healthy fats, this easy-to-make dessert is perfect for home enjoyment or meal prep.
Equipment
- 1 Ice cream maker bowl (chilled)
- 1 Medium saucepan
- 1 Stand mixer with whisk attachment (or large mixing bowl with electric mixer)
- 1 Airtight Container
- 1 Loaf pan or shallow container
- 1 Whisk
Ingredients
- 2 cups 1 pint fresh blueberries
- 1 cup granulated sugar divided
- 2 tsp fresh lemon zest optional
- 1 tsp cornstarch
- 1 tbsp water
- 8 oz cream cheese softened
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 1 cup graham crackers chopped
Instructions
- Chill the Ice Cream Maker Bowl: Before starting, make sure your ice cream maker bowl is thoroughly frozen according to the manufacturer’s instructions. This step is essential to ensure your ice cream churns properly and achieves a smooth, creamy texture. Typically, this requires at least 24 hours in the freezer, so plan ahead for the best results.
- Prepare the Blueberry Sauce: In a medium-sized saucepan, combine 2 cups of fresh blueberries, ¼ cup of granulated sugar, and 2 teaspoons of lemon zest (optional for extra brightness). Place the pan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for approximately 10 minutes, stirring occasionally. The blueberries should burst and release their juices, forming a vibrant, slightly thickened sauce.
- Thicken the Blueberry Sauce: While the blueberries are simmering, prepare a cornstarch slurry by whisking together 1 teaspoon of cornstarch and 1 tablespoon of water until smooth. Gradually pour the slurry into the simmering blueberry mixture, stirring continuously. Cook for an additional 1–2 minutes until the sauce slightly thickens. Remove the pan from heat, transfer the sauce to an airtight container, and allow it to cool completely at room temperature. Cooling the sauce ensures it won’t disrupt the texture of the ice cream during layering.
- Whip the Cream Cheese Base: In the bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl with an electric mixer), place 8 ounces of softened cream cheese and ¾ cup of granulated sugar. Beat on medium speed for about 1 minute until the mixture becomes light, airy, and completely smooth. The goal is to eliminate any lumps, creating a velvety foundation for your ice cream.
- Incorporate the Dairy and Flavorings: With the mixer running on low speed, slowly drizzle in 2 cups of heavy cream, 1 cup of whole milk, 1 teaspoon of vanilla extract, and ½ teaspoon of kosher salt. Blend gently but thoroughly until the mixture is completely smooth and homogenous. Take care not to overmix, as this can introduce excess air, affecting the final texture of the ice cream.
- Chill the Ice Cream Base: Transfer the fully combined ice cream mixture to the refrigerator and chill for at least 30 minutes. For optimal results, you can refrigerate it overnight. Chilling the base allows it to thicken slightly and ensures the ice cream churns evenly.
- Churn the Ice Cream: Pour the chilled ice cream base into the prepared ice cream maker bowl. Churn according to the manufacturer’s instructions. In a Kitchenaid Ice Cream Attachment, this typically takes around 18 minutes. The mixture should reach a soft-serve consistency before layering with the blueberry sauce and graham crackers.
- Layer the Ice Cream: In a loaf pan or shallow container, spoon one-third of the churned ice cream evenly across the bottom. Drizzle one-third of the cooled blueberry sauce over the ice cream layer. Sprinkle one-third of the chopped graham crackers evenly on top. Repeat this process two more times, finishing with a layer of graham crackers on top.
- Swirl the Layers: Using a butter knife or spatula, gently swirl the layers to combine the blueberry sauce and graham crackers with the ice cream. Aim for an even distribution while maintaining the distinct layers for a visually appealing marbled effect.
- Freeze Until Firm: Cover the container tightly with plastic wrap and place it in the freezer for at least 4 hours, or until the ice cream is fully set. Freezing allows the flavors to meld and the texture to firm up to a scoopable consistency.
- Serve and Enjoy: Remove the ice cream from the freezer 5 minutes before serving to soften slightly. Scoop generous portions into bowls or cones, making sure to include layers of blueberries and graham crackers in every serving. This ice cream is perfect for a special treat or casual dessert and can be stored in the freezer for up to one month when kept in an airtight container with a layer of plastic wrap pressed on top to prevent ice crystals.
Notes
- Make sure your ice cream maker bowl is frozen for at least 24 hours before starting.
- Use fresh, ripe blueberries for the best flavor; frozen berries can work but may release extra water.
- Chill the ice cream base thoroughly before churning to ensure a smooth texture.
- Layer gently with the blueberry sauce and graham crackers to maintain visual appeal.
- Store in an airtight container with plastic wrap pressed on the surface to prevent ice crystals.
- Allow the ice cream to soften at room temperature for 5 minutes before scooping for easy serving.
