Blueberry Cheesecake Ice Cream

5 from 2 votes

Blueberry Cheesecake Ice Cream

This no churn Blueberry Cheesecake Ice Cream has blueberry compote rippled throughout a cheesecake ice cream base with pieces of buttery gluten free graham cracker crumbs in every bite. The result is a luscious homemade ice cream that tastes like a no bake blueberry cheesecake! If you make the blueberry compote ahead of time, it only takes 15 minutes to mix up this easy recipe (minus freezing time) and no machine is needed! Best yet, this blueberry ice cream is gluten free, nut free, egg free and can be vegan with a few tweaks!

Prep Time30

Cook Time15

Freezing Time6

Total Time6 45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 572kcal

Author: Lee

Ingredients

For the Blueberry Compote

2 cups blueberries
½ lemon , juiced
¼ cup granulated sugar
¼ cup water
1 pinch kosher salt

For the Graham Cracker Crumbs

½ cup gluten free graham cracker crumbs (about 65g or 4 sheets smashed)
2 tablespoons unsalted butter or vegan baking stick, melted

For the Blueberry Cheesecake Ice Cream

4 ounces cream cheese , full fat
14 ounces sweetened condensed milk
2 tablespoons light brown sugar
2 teaspoons pure vanilla extract
1 pinch kosher salt
2 cups heavy cream
9 tablespoons blueberry compote

US Customary - Metric

Instructions

Make the Blueberry Compote

Place the 2 cups blueberries, lemon juice from ½ a lemon, ¼ cup granulated sugar, ¼ cup water and 1 pinch kosher salt together in a saucepan set over medium heat.
Cook, stirring frequently for about 10 min until it begins to boil.
Turn the heat to low and let it simmer for 5 minutes, stirring frequently.
Remove from heat and let it cool at room temperature and then cover and put in fridge.
You want the blueberry compote cool when you make the ice cream. Make sure it is made at least 30 minutes before and is cold from being in the fridge.

Make the Graham Cracker Crumbs

In a small bowl, heat the 2 tablespoons butter in microwave in 11 second increments until melted.
Put the 65 grams of graham crackers in a zip top bag and use the flat side of a meat mallet or a rolling pin to break them into teeny tiny crumbs. Set aside.
Pour crushed graham’s into melted butter and mix using a spatula. Once combined, pop in the fridge.

Make the Blueberry Cheesecake Ice Cream

In a large bowl of an electric mixer or using a hand held mixer, beat the 4 ounces cream cheese until smooth and creamy; about 1-2 minutes.
Add in the 14 ounces sweetened condensed milk, the 2 tablespoons light brown sugar, 2 teaspoons pure vanilla extract and 1 pinch kosher salt. Beat until all combined.
In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.
Using a spatula, add in the cream cheese mixture and beat until stiff peaks form.
Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.
Then drizzle 3 tablespoons of cooled blueberry compote all over the top of the ice cream. Take a butter knife and make swirls. Add ⅓ of the graham crumbs on top.
Pour another ⅓ of the ice cream on top and once again drizzle another 3 tablespoons of compote and swirl with the knife. Add another ⅓ of crumbs.
Repeat this process one more time for a total of 3 times. Cover the ice cream and freeze overnight.

Notes

Vegan: Use vegan graham crackers, vegan sugar, vegan baking sticks, vegan cream cheese, dairy free heavy whipping cream, vegan sweetened condensed milk and vegan blueberry compote.

Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container. If using a loaf pan, cover the top with plastic wrap and then aluminum foil for up to 14 days.

Serving: Let sit at room temperature for 10 minutes prior to serving.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition