Blueberry Cheesecake Ice Cream

This blueberry cheesecake ice cream is another huge hit from Cooking Light (with one major, delicious, and completely un-light addition). Everyone who tries it loves it. 

There’s a lot to love about blueberries in this recipe–they don’t completely freeze, so you get little bites of frozen blueberry, similar in texture to frozen grapes, and it’s delish. Also, the color is beautiful and blueberries just pack a lot of flavor punch and they hold their own very nicely in this recipe.

I actually think it’s a little misleading to call this “Blueberry Cheesecake Ice Cream.” I think non-cheesecake fans will be scared away and die-hard cheesecake-in-my-ice-cream fans may be disappointed. Honestly, you can hardly taste the cream cheese and there are no cheesecake bits. The cream cheese does, however, add a little zing and a lot of richness.

I won’t lie, this recipe is quite time-consuming. But it’s SO worth it.

Ingredient Notes

• Fresh or Frozen Blueberries
• Powdered Sugar
• Granulated Sugar
• Cream Cheese –Full fat or light will work. Avoid fat-free.
• Egg Yolks
• Whole Milk – 2% would also be ok.
• Heavy Cream – Half and half will work as well.
• Optional: A Prepared Graham Cracker Crust

How to Make Blueberry Cheesecake Ice Cream

1. In a small saucepan, combine some blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.
2. In a large saucepan, combine milk and half and half (or cream and whole milk if you’re taking that route). Bring to a boil and then remove from heat.
3. While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.
4. After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you’re slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160°F (use a candy thermometer; 160°F is considered safe for most animal products, eggs included). Remove from heat.
5. Place pan in ice–I actually just put the pan in my sink and then dumped a whole bunch of ice all around it; hey, it’s one less dish for me to clean!
6. Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them. Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you’re ready to freeze it, it’s well chilled and will be ready faster!
7. Freeze according to manufacturer’s instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up for at least 3 hours. This ice cream is pretty soft and seems to have a lower melting temperature than most commercial ice creams. Even after an overnight in the freezer, it’s pretty easy to scoop up.

Frequently Asked Questions

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Blueberry Cheesecake Ice Cream

5 from 9 votes

This cream cheese custard ice cream is dotted with sweet blueberries to create an incredibly smooth, rich frozen treat.

Prep Time 1 hour hour

Chill and Freeze Time 5 hours hours

ServingsServings16 servings

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Ingredients

• 3 cups blueberries fresh or frozen
• ¼ cup powdered sugar
• ¼ cup water
• 2 cups sugar
• 6 ounces cream cheese full fat or light, avoid fat-free
• 4 egg yolks
• 3 cups whole milk 2% is ok
• 1 cup heavy cream half and half or regular cream will work as well
• 1 prepared graham cracker crust optional

Instructions

• In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.
• In a large saucepan, combine milk and cream. Bring to a boil and then remove from heat.
• While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.
• After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you’re slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160°F (use a candy thermometer; 160°F is considered safe for most animal products, eggs included). Remove from heat.
• Place pan in a larger bowl or container of ice (I actually just put the pan in my sink and then dump a whole bunch of ice all around it). Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them. Combine completely and put in the fridge for several hours until well chilled.
• Freeze according to ice cream machine manufacturer’s instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.
• If you’re adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks–the ice cream maker will break them down and the texture in the frozen ice cream is awesome! When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in.
• Transfer to a freezer-safe container (I just use a plastic food storage container) and freeze for at least three hours.

Notes

• Because this ice cream is a little more labor intensive that most, I make it up to step 5, 1-2 days ahead of time. That way when you’re ready to freeze it, it’s well chilled and will be ready faster!
• The REAL beauty is that for about a week, the longer this sits in your freezer, the better it tastes. So you can make this well in advance if you’re having a party.
• Another reason why you want to freeze this for as long as possible is because this is pretty soft and seems to have a lower melting temperature than most commercial ice creams. Even after an overnight in the freezer, it’s pretty easy to scoop up.
• Nutrition facts are approximate and were calculated using full fat cream cheese, heavy cream, and whole milk. 

Nutrition

Serving: 0.5cup, Calories: 249kcal, Carbohydrates: 34g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 82mg, Sodium: 58mg, Potassium: 124mg, Fiber: 1g, Sugar: 33g, Vitamin A: 515IU, Vitamin C: 3mg, Calcium: 84mg, Iron: 0.2mg

Course: Desserts

Cuisine: American

Keyword: Blueberry Cheesecake Ice Cream

Calories: 249kcal

Author: Cooking Light, Adapted by Our Best Bites

Cost: $15

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