Blueberry Cheesecake Ice Cream
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This isn’t your average ice cream! This recipe combines the rich flavors of cheesecake with sweet blueberry swirls for an incredibly refreshing and delicious summer treat. This ice cream is surprisingly simple to make and comes together in no time.
Why you’ll love it:
- Tastes just like cheesecake! Cool and creamy with a delicious blueberry cheesecake flavor.
- Super Simple! Made with minimal ingredients and requires no baking.
- Perfect Summer Treat! Keep this cool and refreshing ice cream in your freezer all summer long.
- Crowd Pleaser! This delicious ice cream is sure to be a hit with everyone.
Don’t miss these helpful tips:
- Use an ice cream maker to achieve the creamiest texture.
- Freeze your cake pan before adding the ice cream mixture to prevent melting.
- Ensure your custard is cold before adding it to the cheesecake mixture.
- This recipe is naturally gluten-free!
How To Make Blueberry Cheesecake Ice Cream
Blueberry Jam Ingredients
Step 1: Make the jam
In a medium saucepan, combine blueberries, sugar, and lemon juice. Cook, stirring continuously, over medium heat until thickened, about 15-20 minutes.
Custard Ingredients
Step 2: Make the custard
Beat egg yolks and 1/2 cup sugar with an electric mixer until light and thick.
Heat milk over medium low heat until it starts to bubble around the edges.
Temper egg yolk mixture by whisking in a small amount of hot milk. Continue whisking in hot milk, small amounts at a time.
Return mixture to saucepan. Cook, while stirring, over medium low heat until mixture coats a spoon, about 15 minutes.
Strain through a fine mesh sieve into a clean bowl.
Stir in cream and vanilla. Chill.
Cheesecake Ingredients
Step 3: Make the cheesecake
In a medium bowl, combine cream cheese, sugar, lemon zest, and lemon juice. Beat with an electric mixer until smooth.
Step 4: Combine cheesecake and custard
Mix custard into cheesecake.
Step 5: Freeze
Pour into ice cream machine.Freeze according to manufacturer’s instructions.
Step 6: Swirl in jam and freeze
Spoon ice cream into a 9-inch square pan. Pipe jam over the top and swirl through. Cover with plastic wrap and freeze until hardened.
Serve once hardened!
The complete ingredient list, instructions, and additional tips can be found in the full recipe card below!
Looking for more recipes like this? Here are a few you may like: Peaches and Cream Ice Cream, Lemon Blueberry Icebox Cake, Caramel Apple Ice Cream, Lemon Blueberry Loaf Cake
Beat the summer heat and create a delicious frozen treat everyone will love with this easy Blueberry Cheesecake Ice Cream recipe!
When you make this Blueberry Cheesecake Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Blueberry Cheesecake Ice Cream
Ingredients
Blueberry Jam
- 2 cups blueberries
- ½ cup granulated sugar
- 2 Tablespoons lemon juice
Custard
- 3 large egg yolks
- ½ cup granulated sugar
- 1¾ cups whole milk
- ½ cup heavy cream
- ¾ teaspoon vanilla extract
Cheesecake
- 1½ cups cream cheese, room temperature
- 5 Tablespoons granulated sugar
- 1⅛ teaspoons lemon zest
- 1 Tablespoon lemon juice
Instructions
Blueberry Jam
- In a medium saucepan, combine blueberries, sugar, and lemon juice.
- Cook, stirring continuously, over medium heat until thickened, about 15-20 minutes.
Custard
- Beat egg yolks and ½ cup sugar with an electric mixer until light and thick.
- Heat milk over medium low heat until it starts to bubble around the edges.
- Temper egg yolk mixture by whisking in a small amount of hot milk.
- Continue whisking in hot milk, small amounts at a time.
- Return mixture to saucepan.
- Cook, while stirring, over medium low heat until mixture coats a spoon, about 15 minutes.
- Remove from heat.
- Strain through a fine mesh sieve into a clean bowl.
- Stir in heavy cream and vanilla.
- Chill.
Cheesecake
- In a medium bowl, combine cream cheese, sugar, lemon zest, and lemon juice.
- Beat with an electric mixer until smooth.
Assembly
- Mix custard into cheesecake.
- Pour into ice cream machine.
- Freeze according to manufacturer's instructions.
- Spoon ice cream into a 9 inch square pan.
- Pipe or spoon jam on top of ice cream.
- Swirl through.
- Cover with plastic wrap.
- Place in freezer to harden.
Notes + Tips!
- Fresh or frozen blueberries can be used to make the jam.
- You can use store-bought blueberry jam for this recipe!
- You can also use any flavor jam that you like.
- Be sure to stir the jam continuously as it cooks! You don’t want it to burn.
- When making the jam, remember that, as it cools, it will thicken!
- When heating the milk, do not let it boil!
- Be sure that you are whisking constantly as your pour in the heated milk.
- Don’t skip straining the custard! This is a very important step to make sure you don’t have any egg in your custard.
- When making the custard, the temperature needs to be 180℉ (82℃.) That should very lightly coat your spoon.
- Freeze your cake pan before making the ice cream to help keep the ice cream from melting as soon as you add it to the pan.
- With the cheesecake, try and get it as smooth as you can before adding the custard.
- The custard needs to be COLD before adding it to the cheesecake mixture.
- This recipe is naturally gluten-free!
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