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!
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.
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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.
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
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📖 Recipe
Blueberry Cheesecake Ice Cream
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!
John
This looks so easy to make!
Lee
Thank you!!!
Michelle
Should the butter be salted or unsalted?
Lee
Hi Michelle! Unsalted butter! xox