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    Home » Dessert

    Blueberry Cheesecake Ice Cream

    Published: Jul 18, 2021 · Modified: Jul 3, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe

    This No Churn Blueberry Cheesecake Ice Cream is a cheesecake lovers dream come true. Blueberry compote rippled throughout with pieces of buttery gluten free Graham cracker in every bite. Not to mention, it's gluten free, nut free and egg free!

    Blueberry Cheesecake Ice Cream with deep purple blueberry compote and graham crackers.

    If you love blueberry and you love cheesecake, you’re going to adore this ice cream. 

    It’s so so simple to make, and you can cook the blueberry compote ahead of time so it’s ready to go when you are all set to make this ice cream.

    For more blueberry recipes, try my Lemon Blueberry Cookies, Blueberry Cupcakes, Vegan Blueberry Cookies and my Blueberry Ice Cream.

    Jump to:
    • Substitutions and Variations
    • How to Make No Churn Blueberry Cheesecake Ice Cream
    • Expert Baking Tips
    • Storing and Freezing 
    • Other Frozen Goodness You'll Love
    • 📖 Recipe
    • Blueberry Cheesecake Ice Cream

    Substitutions and Variations

    How to Make This Vegan

    • Use a dairy free heavy whipping cream.
    • Only use sweetened condensed coconut milk.
    • Use a vegan cream cheese.
    • Make sure the graham crackers you use are gluten free and vegan.
    • Swap out butter for vegan baking sticks.

    How to Make No Churn Blueberry Cheesecake Ice Cream

    Here are the step by step instructions to make this ice cream!

    Step 1: Heat the Butter

    In a small bowl, heat butter in microwave in 20 second increments until melted.

    Step 2: Pour in the Graham Crackers

    Pour crushed graham’s into melted butter and mix using a spatula. Once combined, pop this in the fridge.

    Step 3: Beat the Cream Cheese and Add the Milk, Sugar, Vanilla and Salt

    In a large bowl of an electric mixer or using a hand held mixer, beat the cream cheese until smooth and creamy. Add in the sweetened condensed milk, the light brown sugar, the vanilla and salt. Beat until all combined.

    Step 4: Beat the Heavy Cream

    In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, add in the cream cheese mixture and beat until stiff peaks form.

    Step 5: Pour in Half and Add Blueberry Compote

    Pour ⅓ of the mixture into the bottom of a 9 X 5 loaf pan. Pour 2-3 tablespoons of blueberry compote on top and then a layer ⅓ of the Graham crumbs. Take a butter knife to make swirls. Repeat this 3 step process 3 times.

    Wrap the pan in plastic wrap and then foil and freeze overnight.

    Expert Baking Tips

    • Use Homemade Blueberry Compote- To make the compote, use my Blueberry Jam recipe. The only difference is don’t mash the blueberries, cook on medium high for 10 min and then on low for an additional 5 min. Stirring frequently. Then cool.
    • Use Cold Cream Cheese- You don’t want to use softened because it will make the ice cream more difficult to solidify. Beat the cold cream cheese until it is smooth...about 2-3 minutes. 
    Deep paisley swirls of Blueberry Cheesecake Ice cream in a pan.

    Storing and Freezing 

    Storing 

    Store the Blueberry Cheesecake Ice Cream in a 9x 5 loaf pan or in an airtight ice cream container. I love these.

    If using a loaf pan, cover the top with plastic wrap and then aluminum foil. 

    Freezing

    The ice cream can be frozen for up to two weeks.


    And that’s it, guys! The most gorgeous and delicious no churn ice cream that’s sure to wow anyone you serve it to! Enjoy! 

    Other Frozen Goodness You'll Love

    • Air frosts the solitary scoop of gluten free Chocolate Ice Cream.
      Chocolate Ice Cream
    • A scoop of Peach Sorbet topped with slices of lemon and peach.
      Peach Sorbet
    • A scoop of sprinkle infused ice cream with Fruity Pebbles and a strawberry.
      Fruity Pebbles Ice Cream
    • Chocolate Chip Cookie Ice Cream in a gluten free waffle cone.
      Chocolate Chip Cookie Ice Cream

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Blueberry Cheesecake Ice Cream with deep purple blueberry compote and graham crackers.

    Blueberry Cheesecake Ice Cream

    Author: Lee
    Churn Blueberry Cheesecake Ice Cream is a cheesecake lovers dream come true. Blueberry compote rippled throughout with pieces of buttery gluten free Graham cracker in every bite. Not to mention, it's gluten free, nut free and egg free!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Freezing Time 6 hours hrs
    Total Time 6 hours hrs 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 Servings
    Calories 507 kcal

    Ingredients
     
     

    • 2 cup heavy cream
    • 4 oz cream cheese
    • 1 can (14oz) sweetened condensed milk
    • 2 tablespoon light brown sugar
    • pinch kosher salt
    • 2 tablespoon pure vanilla extract
    • Blueberry compote Blueberry compote, cooled
    • 10 sheets gluten free Graham style crackers crushed
    • 5.5 tablespoon unsalted butter or vegan baking stick melted

    Instructions
     

    • In a small bowl, heat butter in microwave in 20 second increments until melted.
    • Pour crushed Graham’s into melted butter and mix using a spatula. Once combined, pop this in the fridge.
    • In a large bowl of an electric mixer or using a hand held mixer, beat the cream cheese until smooth and creamy. Add in the sweetened condensed milk, the light brown sugar, the vanilla and salt. Beat until all combined.
    • In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, add in the cream cheese mixture and beat until stiff peaks form.
    • Pour ⅓ of the mixture into the bottom of a 9 X 5 loaf pan. Pour 2-3 tablespoons of compote on top and then a layer ⅓ of the Graham crumbs. Take a butter knife to make swirls. Repeat this 3 step process 3 times.
    • Wrap the pan in plastic wrap and then foil and freeze overnight.
    • NOTE: To make the compote use my blueberry jam recipe. Only difference is don’t mash the blueberries. Cook on medium high for 10 min then low for an additional 5 min. Stirring frequently. Then cool. Enjoy!

    Nutrition

    Calories: 507kcalCarbohydrates: 34gProtein: 7gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 130mgPotassium: 270mgFiber: 1gSugar: 33gVitamin A: 1438IUVitamin C: 2mgCalcium: 200mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      July 18, 2021 at 8:34 pm

      5 stars
      This looks so easy to make!

      Reply
      • Lee

        July 21, 2021 at 3:14 am

        Thank you!!!

        Reply
    2. Michelle

      August 06, 2021 at 9:11 pm

      Should the butter be salted or unsalted?

      Reply
      • Lee

        August 08, 2021 at 2:39 am

        Hi Michelle! Unsalted butter! xox

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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