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!
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:
- Make the cheesecake layer 2 hours before making the ice cream.
- Make the blueberry pie filling.
- Make the no-churn ice cream.
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.
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.
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!
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.
Looking for more blueberries?
- Blueberry White Chocolate Ganache Tart
- Blueberry Tart
- Fruit and Cream Cheese Puff Pastry Danish
- Lemon Pound Cake with Blueberry Glaze
Blueberry Cheesecake No-Churn Ice Cream
- Food processor or blender
- Stand mixer with whisk attachment, or handheld mixer
- 9 x 5 inch loaf pan
- 1 ½ cups fresh blueberries ~185g
- 2 T granulated sugar 25g
- ½ T cornstarch
- 2 T water
- 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
- 4-5 graham cracker sheets broken (~75g)
- 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.
- 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.