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Blueberry Swirl Cheesecake Ice Cream

Creamy no-churn ice cream with a cheesecake base, swirled with blueberry sauce and chunks of graham cracker or cheesecake.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 6 minutes
Servings: 10 scoops
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream cold
  • 14 oz sweetened condensed milk 1 can
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1.5 cups fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 cup graham cracker pieces or cheesecake chunks

Equipment

  • Saucepan
  • Mixing bowls
  • Hand mixer
  • Loaf pan

Method
 

  1. Cook blueberries, sugar, and lemon juice in saucepan until thickened, then cool.
  2. Beat cream cheese with condensed milk, vanilla, and lemon zest until smooth.
  3. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
  4. Layer half the base in loaf pan, add blueberry sauce and crumbs, then repeat.
  5. Freeze at least 6 hours until firm.
  6. Scoop and serve with optional garnishes.

Notes

Add sour cream for tangier cheesecake flavor. Don’t over-swirl blueberry sauce for best effect.