Blueberry Cheesecake Ice Cream

Staying cool this summer with this Blueberry Cheesecake Ice Cream! A super simple cheesecake, mixed with vanilla custard, and swirled with homemade blueberry jam. Every bite is nice and cold, full of bright lemon-y cheesecake flavors, and delicious blueberries!

4 Quick Tips For This Cheesecake Ice Cream

01 Be sure to stir the jam continuously as it cooks! You don’t want it to burn.

02 When heating the milk, do not let it boil!

03 Don’t skip straining the custard!

04 With the cheesecake, try and get it as smooth as you can before adding the custard.

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Combine blueberries, sugar, and lemon juice. Cook until thickened, about 15-20 minutes.


Beat egg yolks and 1/2 cup sugar with an electric mixer until light and thick.


Heat milk. Temper egg yolk mixture by whisking in a small amount of hot milk.


Return mixture to saucepan. Cook for 15 minutes. Strain into clean bowl.


Stir in heavy cream and vanilla. Chill.


Combine cream cheese, sugar, lemon zest, and lemon juice. Beat with an electric mixer until smooth.


Mix custard into cheesecake. Pour into ice cream machine. Freeze.


Spoon ice cream into a 9-inch square pan. Pipe jam on top of ice cream. Swirl through. Cover and freeze.


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