Blueberry Cheesecake Ice Cream
Indulge in the lusciousness of homemade Blueberry Cheesecake Ice Cream, where creamy cheesecake meets the vibrant sweetness of fresh blueberries. Perfectly rich and irresistibly smooth, this delightful treat captures summer’s essence in every scoop. Whether enjoyed alone or topped on your favorite dessert, this ice cream promises to elevate any gathering with its stunning color and refreshing flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
Scale
- 2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 cup whole milk
- 1/4 tsp salt
Instructions
- Prepare your ice cream maker according to the manufacturer’s instructions.
- In a mixing bowl, blend softened cream cheese and sugar until smooth. Add vanilla extract.
- Gradually mix in heavy whipping cream and milk until combined for a creamy base.
- Fold in fresh blueberries gently to maintain their shape.
- Cover and refrigerate the mixture for at least 4 hours or overnight.
- Churn the chilled mixture in your ice cream maker until thickened to a soft-serve consistency.
- Transfer to an airtight container and freeze for an additional 4 hours before serving.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 320
- Sugar: 32g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: For extra richness, replace cream cheese with mascarpone cheese. Add a teaspoon of lemon zest for a zesty twist. Store ice cream in an airtight container; let it sit out for a few minutes before scooping for easier serving.