BLUEBERRY CHEESECAKE NO CHURN ICE CREAM

Blueberry Cheesecake No Churn Ice Cream is an easy way to make a decadent dessert that is perfect for warm weather celebrations. With delightful cheesecake flavor, the texture of added graham crackers and the easiest no churn method, this is one you will want to make over and over. This recipe is so easy, anyone can make it!

Who doesn’t love home-made ice cream? When you combine it with blueberry cheesecake flavor, can anyone resist? Plus, this recipe is perfect for the Fourth of July or a summer party. No bake desserts are perfect to make during the hot summer months.

IS IT HARD TO MAKE HOME-MADE ICE CREAM AT HOME?

This recipe is quite different from my Strawberry No Churn Ice Cream, but you will love how different and delicious each taste is. When I tell you that I am in love with no-churn ice cream recipes, it’s no joke. I do not have a fancy ice cream maker.

This is one recipe the whole family will enjoy. There are so many great things about no churn ice cream recipes. For starters, no churn ice cream is super creamy and delightfully tasty. No churn ice cream does melt faster than regular ice cream, as it doesn’t have the custard base, but that is totally okay.

DO YOU NEED SPECIAL EQUIPMENT TO MAKE BLUEBERRY CHEESECAKE NO CHURN ICE-CREAM?

I’m here to tell you that you do not need an ice cream maker to make ice cream at home. With summer upon us, I really crave ice cream. And while going out for ice cream is nice once in a while, after a long day of work I don’t always want to leave the house just to eat ice cream. This no churn ice cream is so easy so that you can enjoy some summer deliciousness.

For me, knowing I have a few containers full of different no churn ice creams make me feel all warm inside. I definitely like to have a variety for my family. Why not have more than 1 flavor?

In addition, I like using fruits that are in season. Blueberries taste so good at this time of year, especially when you can find the big blueberries. For the blueberries- I take them and boil them down with some granulated sugar and lemon juice to really break them dow into the most delicious blueberry sauce. Not to mention the blueberry sauce creates the most gorgeous color swirled all around the ice cream.

WHAT IS NO CHURN ICE CREAM?

No churn means there’s no need for an ice cream machine to make creamy ice cream. Most home made ice creams start with an egg custard base that is cooked. The custard is then added to the ice cream machine that has been pre-frozen and churns until the custard turns into creamy delicious ice cream.

Made with only a few ingredients and some add ins, this Blueberry Cheesecake No Churn Ice Cream is a no-brainer! Ditch store-bought ice cream and whip up this Summers best treat.

The cheesecake flavor is undeniable. With smooth cream cheese, this really takes this Blueberry Cheesecake No Churn Ice Cream to the next level. Sweetened condensed milk combined with whipped cream that is folded together helps add that creamy and soft texture for no churn ice cream.

To complete this, graham crackers are added. I am combining two of my favorite desserts to get the flavor profile that I love. Cheesecake and ice cream come together in perfect harmony in this recipe.

INGREDIENTS NEEDED-

• 2 Cups Heavy Whipping Cream
• 14 Ounce Sweetened Condensed Milk- 1 Can
• 1 Tbsp Vanilla Extract
• 2 Cups Fresh Blueberries
• 4 Tbsp Granulated Sugar
• The juice of two Lemons
• GF Graham Cracker Crumbs
• 1- 8 ounce Cream Cheese- Full Fat
• 1/2 Cup Graham Cracker Crumbs

INSTRUCTIONS HOW TO MAKE BLUEBERRY CHEESECAKE NO CHURN ICE CREAM-

• Add blueberries, sugar and lemon juice to a medium sized pot and bring to boil over medium high heat.
• Continue to boil for an additional 5-8 minutes until juices have released, berries softened and the sauce has thickened slightly.
• Remove blueberries from heat and allow them to cool in refrigerator to completely cool down. At least 2 hours. I make this the day before I am making this recipe.
• Add cream cheese to a bowl or stand mixer or hand mixer and mix until smooth. 2-3 minutes.
• Slowly add the condensed milk and Vanilla extract and mix until completely smooth.
• In a food processor, add graham cacklers and pulse until fine and combined. You can also put a few pieces of graham crackers in a sealed zip lock baggie-using a rolling pin-crush the graham crackers until fine.
• Turn mixer off, and slowly fold whipped cream into cream cheese mixture using a rubber spatula.
• Once folded, gently fold blueberries into the ice cream base only folding a couple of times. Do not over fold as it will turn the ice cream blue. We do not want that. We want light swirls of blueberries through out the ice cream.
• To freeze- add a half a layer of the Blueberry No Churn Ice Cream mixture, then add graham cracker crumbs to the container. Repeat again.
• Freeze at least 6 hours but over-night is preferred.

TIPS AND TRICKS-

• As far as no churn ice cream goes-this recipe is super simple. With just a few steps and a handful of ingredients, you’re on your way to eating a bowl of satisfying home-made no churn ice cream. Make sure you do not substitute any ingredients for something else or low fat. The recipe does need to be followed exactly to get the right texture and consistency.
• For Blueberries- April through September are the best time to buy. Summer blueberries are sweeter and juicier. Look for firm and dry blueberries.
• Whip the cream cheese and condense milk together, and then fold into the whipped cream gently with a rubber spatula. Do not over-mix.
• Due to this recipe not having a custard base, when removing from the freezer, allow the ice cream to sit out for at least 10 minutes to soften.
• This no churn ice cream can remain frozen for up to 2 weeks. Make sure the container is sealed tightly to avoid freezer burn.
• Cover the top portion of the metal loaf pan with saran wrap. You want the first layer to be sitting right on top to avoid freezer burn. Add an additional layer of saran wrap and then cover tightly with foil.

BLUEBERRY CHEESECAKE NO CHURN ICE CREAM

Print Recipe

★★★★★

5 from 5 reviews

Blueberry Cheesecake No Churn Ice Cream is an easy way to make a decadent dessert that is perfect for warm weather celebrations. With delightful cheesecake flavor, the texture of added graham crackers and the easiest no churn method, this is one you will want to make over and over. This recipe is so easy, anyone can make it!

• Author: Allie
• Prep Time: 25 minutes
• Cook Time: 12 Hours
• Total Time: 12 Hours, 25 Minutes
• Yield: 8 1x
• Category: Dessert
• Method: Freezer
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 Cups Heavy Whipping Cream
• 14 Ounce Sweetened Condensed Milk- 1 Can
• 1 Tbsp Vanilla Extract
• 2 Cups Fresh Blueberries
• 4 Tbsp Granulated Sugar
• The juice of two Lemons
• 1– 8 ounce Cream Cheese- Full Fat
• Pamela’s GF 1/2 Cup Graham Cracker Crumbs divided into half-usually 3-4 pieces

Instructions

• Add blueberries, sugar and lemon juice to a medium sized pot and bring to boil over medium high heat.
• Continue to boil for an additional 5-8 minutes until juices have released, berries softened and the sauce has thickened slightly.
• Remove blueberries from heat and allow them to cool in refrigerator to completely cool down. At least 2 hours. I make this the day before I am making this recipe.
• Add cream cheese to a bowl or stand mixer or hand mixer and mix until smooth. 2-3 minutes.
• Slowly add the condensed milk and Vanilla extract and mix until completely smooth.
• In a food processor, add graham cacklers and pulse until fine and combined. You can also put a few pieces of graham crackers in a sealed zip lock baggie-using a rolling pin-crush the graham crackers until fine.
• Turn mixer off, and slowly fold whipped cream into cream cheese mixture using a rubber spatula.
• Once folded, gently fold blueberries into the ice cream base only folding a couple of times. Do not over fold as it will turn the ice cream blue. We do not want that. We want light swirls of blueberries through out the ice cream.
• To freeze- add a half a layer of the Blueberry No Churn Ice Cream mixture, then add graham cracker crumbs to the container. Repeat again.
• Freeze at least 6 hours but over-night is preferred.

Notes

• As far as no churn ice cream goes-this recipe is super simple. With just a few steps and a handful of ingredients, you’re on your way to eating a bowl of satisfying home-made no churn ice cream. Make sure you do not substitute any ingredients for something else or low fat. The recipe does need to be followed exactly to get the right texture and consistency.
• For Blueberries- April through September are the best time to buy. Summer blueberries and sweeter and juicier. Look for firm and dry blueberries.
• Whip the cream cheese and condense milk together, and then fold into the whipped cream gently with a rubber spatula. Do not over-mix.
• Due to this recipe not having a custard base, when removing from the freezer, allow the ice cream to sit out for at least 10 minutes to soften.
• This no churn ice cream can remain frozen for up to 2 weeks. Make sure the container is sealed tightly to avoid freezer burn.
• Cover the top portion of the metal loaf pan with saran wrap. You want the first layer to be sitting right on top to avoid freezer burn. Add an additional layer of saran wrap and then cover tightly with foil.
• No churn ice cream melts much faster than churned ice cream.

Keywords: Blueberry Cheesecake No Churn Ice Cream, No Churn Ice Cream, Home-made, Summer, Desserts, Blueberries

PIN FOR LATER-

Bread Loaf Pan

Ice Cream Scoop

Hand Mixer

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