Blueberry Cheesecake Ice Cream

Perfectly sweet, tangy, lemon-y, and full of blueberries! This Blueberry Cheesecake Ice Cream is easy to make, delicious, and a guaranteed crowd pleaser.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 1

Refrigeration/Freezing Time: 8

Total Time: 9 25

Servings:

Calories: 401kcal

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

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.

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℉ (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!

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.

Nutrition