Blueberry Cheesecake Ice Cream – Cream cheese base + fruit swirl

Here’s a rich and tangy Blueberry Cheesecake Ice Cream recipe—featuring a creamy cheesecake base with a vibrant blueberry swirl:

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Blueberry Cheesecake Ice Cream

Servings: 6–8
Time: 4–6 hours (including chilling and freezing)

Ingredients

For the ice cream base:

• 8 oz cream cheese, softened
• 1 cup whole milk
• 1½ cups heavy cream
• 1/2 cup sweetened condensed milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

For the blueberry swirl:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

Optional mix-in:

• 1/2 cup crushed graham crackers or digestive biscuits

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Instructions

1. Make the Blueberry Swirl
   In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and the sauce thickens (about 5–7 minutes). For a thicker swirl, stir in cornstarch slurry and simmer for 1–2 minutes. Cool completely.
2. Prepare the Ice Cream Base
   In a blender or mixing bowl, blend the cream cheese, milk, sweetened condensed milk, sugar, vanilla, and salt until completely smooth. Stir in the heavy cream gently (don’t whip).
3. Chill the Mixture
   Cover and refrigerate for at least 4 hours or overnight.
4. Churn
   Pour the mixture into an ice cream maker and churn for 20–30 minutes, until thick and creamy.
5. Layer with Blueberry Swirl
   Transfer half the churned ice cream into a container. Spoon over some blueberry sauce and gently swirl with a knife. Add crushed graham crackers (if using). Repeat with remaining layers.
6. Freeze to Set
   Cover and freeze for at least 4 hours until firm.
7. Serve
   Let soften slightly before scooping. Garnish with extra graham crumbs or fresh berries.

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Would you like a version with baked cheesecake chunks folded in?