Description
Rich and creamy homemade ice cream combining fresh blueberry swirls, tangy cream cheese, and a buttery graham cracker crumble for all the flavors of classic blueberry cheesecake.
Ingredients
For the Ice Cream
- 2 cups blueberries, fresh or frozen
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 225 g cream cheese, softened
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Pinch of salt
For the Graham Cracker Crumble
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp brown sugar
Instructions
- Prepare Blueberry Sauce: Combine blueberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes until the berries soften and release their juices. Mash lightly and allow to cool completely.
- Make Ice Cream Base: Beat softened cream cheese until smooth. Add heavy cream, whole milk, remaining sugar, vanilla extract, and a pinch of salt. Mix thoroughly until smooth and creamy.
- Chill Mixture: Refrigerate the ice cream base for at least 2 hours to ensure it is well chilled before churning.
- Prepare Graham Cracker Crumble: In a bowl, mix graham cracker crumbs, melted butter, and brown sugar. Toast the mixture in a skillet over low to medium heat for 3–4 minutes until fragrant and slightly crisp. Cool completely.
- Churn Ice Cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Layer and Swirl: In a freezer-safe container, layer the churned ice cream with spoonfuls of blueberry sauce and graham cracker crumble. Gently swirl together using a knife, creating distinct ribbons of blueberry and crumble without mixing completely.
- Freeze Until Firm: Freeze the layered ice cream for 2–4 hours to allow it to firm up fully.
- Serve: Let the ice cream soften at room temperature for 5–10 minutes before scooping and enjoying.
Notes
- Make sure the blueberry sauce and crumble are completely cool before adding them to the ice cream to prevent melting.
- Don’t over-swirl the blueberry mixture; distinct ribbons create the best cheesecake effect.
- Frozen blueberries work well as a substitute when fresh berries aren’t available.
- Store the finished ice cream tightly covered in the freezer for up to 2 weeks to maintain the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Ice Cream
- Method: Stovetop, Churning
- Cuisine: American
