When summer hits, nothing satisfies quite like a bowl of homemade ice cream. But what if we could bring the richness of cheesecake into a frozen treat? That’s exactly what this Blueberry Swirl Cheesecake Ice Cream delivers — a luscious blend of creamy cheesecake base, tangy blueberries, and indulgent cheesecake chunks.

Even better? This recipe requires no ice cream maker. With a simple no-churn method, you’ll get smooth, creamy ice cream with minimal effort. It’s the perfect balance of tangy, sweet, and fruity, making it an unforgettable dessert for hot days, dinner parties, or whenever your cheesecake cravings strike.

Ingredients

2 cups heavy cream (cold)
1 can (14 oz) sweetened condensed milk
8 oz cream cheese (softened)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 ½ cups fresh blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 cup graham cracker pieces or cheesecake chunks

Instructions

Make Blueberry Swirl
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and sauce thickens (about 10 minutes). Cool completely.
Prepare Cheesecake Base
In a mixing bowl, beat cream cheese until smooth. Add condensed milk, vanilla, and lemon zest, mixing until creamy.
Whip Cream
In separate chilled bowl, whip heavy cream to stiff peaks.
Combine Base
Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
Layer & Swirl
In loaf pan, spread half of ice cream base. Spoon blueberry sauce on top, swirl lightly with knife. Add graham cracker pieces. Repeat layers.
Freeze
Cover with plastic wrap and freeze for at least 6 hours, or until firm.
Serve & Enjoy
Scoop into bowls, garnish with fresh blueberries or extra graham cracker crumbs.

Expert Tips

Use frozen blueberries if fresh aren’t available.
For a tangier flavor, add 2 tablespoons sour cream to the base.
Don’t over-swir l — leave distinct ribbons of blueberry for the best look.
Let ice cream sit at room temperature for 5 minutes before scooping for creamier texture.

Storytelling Section: A Cheesecake Dream in Frozen Form

Cheesecake lovers often debate: baked or no-bake? But in summer, the best option might just be frozen. This Blueberry Swirl Cheesecake Ice Cream transforms the indulgence of cheesecake into a refreshing scoop.

Picture this: warm summer evening, the sun setting, and you bring out a pan of this vibrant ice cream. The deep purple blueberry ribbons contrast against the pale, creamy cheesecake base, drawing eyes immediately. It’s not just dessert; it’s a showstopper.

The best part? It’s achievable without an ice cream maker. Just a whisk, a saucepan, and a little patience while it freezes. It’s proof that gourmet desserts don’t have to be complicated.

Pairing Ideas

Serve alongside shortbread cookies or waffle cones.
Pair with a glass of Prosecco or iced coffee.
Drizzle with white chocolate sauce for extra decadence.