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 Blueberry Cupcakes, Vegan Blueberry Cookies and my Blueberry Ice Cream.
Tips for Making No Churn Blueberry Cheesecake Ice Cream
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.
Mixed the crushed Graham’s with melted butter- The reason we don’t use just broken chunks of Graham cracker for this recipe is because we want it to taste like a cheesecake. The melted butter and Graham cracker mixture is exactly what the crust of a cheesecake would be. It really helps to make this ice cream taste like cheesecake.
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.
Layer the components- You want to pour this in your loaf pan and layer it like a lasagna. Pour ⅓ of the ice cream mixture into the bottom of the loaf pan. Then drizzle 2-3 tablespoons of the compote mixture on top and sprinkle ⅓ of the Graham mixture on top of that. Take a butter knife to make swirls. You don’t want to blend it all up. You want to see those swirls. Repeat these 3 steps 2 more times for a total of 3 times.
Let it freeze overnight- No churn ice cream is so simple to make but it’s so so soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
How to Make this vegan
A lot of you have been asking how to make my ice cream vegan.
Here is the issue. Most vegan alternatives for making ice cream contain coconut and my son cannot have it.
Some contain legumes and he can’t have those either; therefore I am unable to have these products in my home to test for you guys.
Please keep in mind that I cannot test this out at my home due to my son’s allergies, so I can’t promise it will work and it will change the flavor since coconut has a unique taste.
But…these are my ideas for those of you who have been asking. Hope it helps.
Vegan Products to try
Ideally, you should be able to swap out the heavy cream with a vegan heavy whipping cream. This is not sponsored but the brand silk makes one.
It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein.
As for the sweetened condensed milk, use sweetened condensed coconut milk.
A bunch of different brands make sweetened condensed coconut milk. Just make sure whatever you choose is gluten free if you’re gf.
In addition, use a vegan cream cheese, vegan baking sticks and gf/vegan graham crackers.
How to ensure the ice cream is 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.
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!
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