Blueberry Cheesecake Ice Cream
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Staying cool this summer with this Blueberry Cheesecake Ice Cream! A super simple cheesecake that’s only four ingredients(!!), mixed with the creamiest vanilla custard, and swirled with homemade blueberry jam. Every bite is nice and cold, full of bright lemon-y cheesecake flavors, and delicious blueberries! It simply does not get better than this. Bonus? The ice cream is really so simple to make, tastes JUST like a cheesecake, and is truly a crowd pleaser. Serve this ice cream all summer long with some graham cracker crumbs sprinkled on top for a frozen treat that nobody can resist! SO. GOOD.
About The Recipe
Cheesecake is one of those desserts that almost everyone loves, you know? It’s so customizable, flavorful, creamy, decadent, and delicious! It’s definitely one of our favorite desserts to eat (and make!), but during the brutal heat that is this summer, we are trying to find ways to keep cool.
Which brings us to this ice cream! Because sometimes, you just really don’t want to turn the oven on to bake something.
This ice cream was originally supposed to just be a cheesecake, but when I tell you that it’s HOT outside, I’m not joking. After we made our blueberry jam a few days ago, my mom and I looked at each other, as the inside of our home pretty much felt like the outside.
There was no WAY we were about to preheat the oven!
So, what could we do? We had already gotten all the ingredients for cheesecake prepped, but we didn’t want to deal with hot ovens, water baths, and all that.
Thankfully, my mom came up with the idea to turn this into ice cream! We always have eggs, sugar, cream, milk, and vanilla, which are the ingredients for a vanilla custard.
And, while we still used our stovetop, since it’s been so hot, the custard came together in NO time! Seriously. I think the vanilla custard reached it’s proper temp in 5-8 minutes. Crazy!
I was thankful, though. I didn’t have to stand and stir for a while, because sometimes…custard can be a little finicky and like to take a while
The rest was simple. Mix up a basic cheesecake (without the eggs!), stir in the custard, freeze it, swirl in some blueberry jam! And, just to be honest, we couldn’t be happier with the outcome!
We sprinkled each ice cream with some graham cracker crumbs, that way, there was some texture difference and really gave it the feel of cheesecake. It’s creamy, sweet, lemon-y, tangy, and, most importantly, full of blueberry! So. Good.
Reasons You Will Love This Blueberry Cheesecake Ice Cream
- Tastes just LIKE blueberry cheesecake.
- Creamy, cold, and so delicious.
- Made with simple ingredients.
- Uses an ice cream machine to achieve the creamiest ice cream EVER!
- A crowd pleaser.
- The perfect treat to keep in the freezer all summer long.
Equipment Needed
- Small Saucepan
- Wooden Spoon
- Mixing Bowls
- Hand Mixer
- Fine Meshed Sieve
- Ice Cream Machine
- Rubber Spatula
- 9 Inch Square Cake Pan
- Piping Bags
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Blueberry Jam:
- Blueberries
- Granulated Sugar
- Lemon Juice
For The Custard:
- Egg Yolks
- Granulated Sugar
- Whole Milk
- Heavy Cream
- Vanilla Extract
For The Cheesecake:
- Cream Cheese
- Granulated Sugar
- Lemon Zest
- Lemon Juice
How To Make Blueberry Cheesecake Ice Cream
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.
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.
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!
How To Store
If you plan to keep this ice cream long term, instead of using a cake pan, it’s best to use an ice cream container. This will keep this ice cream fresh for about 2-3 months! If you need to store it after making it in the cake pan, no worries! You can simply scoop the ice cream out into an ice cream container or airtight container and keep in the freezer 1-3 months.
Substitutions
- 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.
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
Expert Tips
- 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 degrees. That should very lightly coat your spoon.
- Freeze your cake pan before making the ice cream to help the ice cream keep 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!
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 degrees. 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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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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