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    Blueberry Cheesecake No-Churn Ice Cream

    May 26, 2021 by The Cozy Plum 2 Comments

    38 shares
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    Jump to Recipe - Print Recipe

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    This easy and delicious Blueberry Cheesecake No-Churn Ice Cream is sure to be a hit during the summer months. Packed with flavor, each bite gives you creamy vanilla ice cream, cheesecake, sweet and jammy blueberries and graham cracker pieces!

    Overhead shot of Blueberry Cheesecake No-Churn Ice Cream. The ice cream sits in a loaf pan with two cones and a spoon in the pan. A bowl is next to it with scoops of ice cream.

    How to make no-churn ice cream at home

    Who says you need an ice cream machine to enjoy homemade ice cream?! No-churn ice cream couldn't be easier - you'll be wondering why it's taken you so long to try it! The base of this ice cream is made by whipping heavy whipping cream to soft peaks, then drizzling in vanilla and sweetened condensed milk until semi-firm peaks form. It then gets frozen, and that's it!

    This Blueberry Cheesecake No-Churn Ice Cream has pieces of no-bake cheesecake, a homemade blueberry pie filling, and crushed graham crackers. You can use the vanilla ice cream base in this recipe to make any variation of ice cream you'd like. You won't regret it, scouts promise!

    Here's the breakdown:

    1. Make the cheesecake layer 2 hours before making the ice cream.
    2. Make the blueberry pie filling.
    3. Make the no-churn ice cream.
    4. Assemble.
    5. Freeze.
    6. Enjoy!

    Quick no-bake cheesecake

    You'll need to start off by throwing together the cheesecake layer, which will need to go into the freezer for a couple of hours. Simply buzz together (in the food processor) the cream cheese (cold!), sugar, heavy whipping cream, vanilla, and lemon juice until light and fluffy.

    Add the cheesecake to a loaf pan or shallow dish lined with plastic wrap for easy removal. Spread evenly and freeze for 1-2 hours or until mostly firm. It's ok if it's still a bit soft, as it will finish freezing with the ice cream.

    Cut into bite-sized chunks once ready to assemble the ice cream.

    No-bake cheesecake layer in a loaf pan, wrapped in plastic wrap to freeze.

    Homemade blueberry pie filling

    To make the thick blueberry pie filling, cook down the blueberries and sugar in a saucepan over medium heat. Stir occasionally, allowing the juices to release but keeping the blueberries mostly whole. While the blueberries are cooking, mix together the corn starch and water, then add to the juicy blueberries and stir to combine.

    Cook for about 30 seconds until the mixture thickens and resembles blueberry pie filling from a can. Remove to a bowl and place in the fridge to chill.

    A bowl of blueberry pie filling.

    Fruit variations

    Not a fan of blueberries? No fear! You can also follow the same measurements for strawberries, cherries or peaches to change it up. In a pinch, you can purchase a can of pie filling, but I suggest making your own since it's so quick!

    Assembling the no-churn ice cream

    Grab a standard sized loaf pan and add half of the ice cream to the pan and spread it evenly. Add half of the blueberry filling, half of the pieces of cheesecake, and half of the graham cracker pieces evenly over the top.

    Add the remaining ice cream and smooth it out, then follow the same steps as above. This time, swirling the blueberry filling throughout the top of the ice cream (before adding the cheesecake and grahams) to make it beautiful!

    Close up shot of the top of the Blueberry Cheesecake No-Churn Ice Cream. The blueberry is swirled into the vanilla ice cream and topped with crushed graham cracker pieces.

    Storing and eating the no churn ice cream

    Once assembled, cover the pan with plastic wrap and freeze for at least four hours. When ready to eat, allowing the ice cream to sit out at room temperature for 15 minutes. Because no-churn ice cream doesn't have a custard base, it will feel hard and icy straight from the freezer. Allow it to warm up slightly turns it into a perfectly creamy and irresistible ice cream treat!

    Store the ice cream in a tightly sealed container, with a layer of plastic wrap in between the vessel and lid. This will keep for two weeks.

    A hand holds an ice cream cone with Blueberry Cheesecake No-churn Ice Cream.

    Looking for more blueberries?

    • Blueberry White Chocolate Ganache Tart
    • Blueberry Tart
    • Fruit and Cream Cheese Puff Pastry Danish
    • Lemon Pound Cake with Blueberry Glaze
    A wooden bowl filled with blueberry cheesecake no-churn ice cream. The container of ice cream sits int he background with ice cream cones.
    Print
    5 from 1 vote

    Blueberry Cheesecake No-Churn Ice Cream

    This easy and delicious Blueberry Cheesecake No-Churn Ice Cream is sure to be a hit during the summer months. Packed with flavor, each bite gives you creamy vanilla ice cream, cheesecake, sweet and jammy blueberries and graham cracker pieces!
    Prep Time30 mins
    Freeze time6 hrs
    Total Time6 hrs 30 mins
    Course: Dessert
    Cuisine: American
    Keyword: no churn, summer
    Yield: 8 servings
    Calories: 573kcal
    Author: Callan Rowe | The Cozy Plum

    Equipment

    • Food processor or blender
    • Stand mixer with whisk attachment, or handheld mixer
    • 9 x 5 inch loaf pan

    Materials

    Blueberries

    • 1 ½ cups fresh blueberries ~185g
    • 2 T granulated sugar 25g
    • ½ T cornstarch
    • 2 T water

    No-bake Cheesecake

    • 6 oz cream cheese cold
    • 3 T granulated sugar 38g
    • ⅓ cup heavy whipping cream 80g
    • 1 teaspoon vanilla paste or extract
    • Squeeze fresh lemon juice

    Vanilla Ice Cream

    • 2 ¼ cups heavy whipping cream 536g
    • 1 can sweetened condensed milk 14oz
    • 2 teaspoon vanilla paste or extract

    Topping

    • 4-5 graham cracker sheets broken (~75g)

    Instructions

    No-bake Cheesecake

    • Combine the cream cheese, sugar, heavy cream, vanilla, and lemon juice in a food processor or blender until light and fluffy. Transfer to a plastic wrap lined loaf pan, bowl (or shallow vessel) and freeze for about 2 hours until mostly firm (it's ok if the middle is still a bit soft). Remove and cut into chunks.

    Blueberry Pie Filling

    • Cook down the blueberries and sugar until they release their juices, but remain mostly whole. Mix together the cornstarch and water, then add to the blueberries and cook for another 30 seconds, stirring, until the mixture thickens. It will resemble blueberry pie filling. Transfer to a bowl, then place in the fridge to cool completely.

    Vanilla Ice Cream

    • Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes. Then, whip the heavy cream on high speed until soft peaks form. Drizzle in the sweetened condensed milk and vanilla while whipping (switch to medium high speed) until firm peaks develop.

    Assembly

    • Add half of the ice cream to a loaf pan, then add half of the blueberry mixture, cheesecake chunks, and graham crackers. Top with the remaining ice cream. Add the rest of the blueberry mixture and swirl it through the ice cream. Then add the rest of the cheesecake chunks and graham crackers. Cover with plastic wrap and freeze for at least 4 hours.

    Notes

    Place a dish towel over the stand mixer - the heavy cream will go rogue while whipping.
    Allow the ice cream to sit at room temperature for 15 minutes before enjoying. Don't worry, it won't melt. No churn needs a bit of time to soften up!

    Nutrition

    Calories: 573kcal | Carbohydrates: 47g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 146mg | Sodium: 207mg | Potassium: 305mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1562IU | Vitamin C: 4mg | Calcium: 219mg | Iron: 1mg
    « Peanut Butter & Jelly Oat Bars
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    Reader Interactions

    Comments

    1. Tammy prete

      June 13, 2021 at 6:57 pm

      5 stars
      Love it!! And as a novice baker/cook… I even found it easy!!

      Reply
      • The Cozy Plum

        June 14, 2021 at 12:50 am

        Ahh yay!! So happy to hear this Tammy. Thanks for making!

        Reply

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