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–+ servings
blueberry cheesecake ice cream in coupe glass with smaller glass beside with graham crackers and blueberries on top, blueberries, graham crackers, and white flowers around with two empty glasses behind

Blueberry Cheesecake Ice Cream

5 from 1 vote
Prep Time: 25 minutes
Cook Time: 1 hour
Refrigeration/Freezing Time 8 hours
Total Time: 9 hours 25 minutes
Author: Traci Crossland
Perfectly sweet, tangy, lemon-y, and full of blueberries! This Blueberry Cheesecake Ice Cream is easy to make, delicious, and a guaranteed crowd pleaser.

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
US Customary - Metric

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 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!

Nutrition

Serving: 4ouncesCalories: 401kcalCarbohydrates: 44gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 162mgPotassium: 193mgFiber: 1gSugar: 41gVitamin A: 989IUVitamin C: 6mgCalcium: 128mgIron: 0.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.