Creamy, tangy cheesecake ice cream swirled with a vibrant homemade blueberry sauce and buttery graham cracker crumbs. This rich, no-churn dessert requires no ice cream maker and tastes like frozen cheesecake in every scoop.
Imagine the decadent flavor of blueberry cheesecake, transformed into an ultra-creamy, scoopable ice cream—all without any special equipment. This no-churn method uses sweetened condensed milk and whipped cream to create a luxuriously smooth base, infused with the tang of cream cheese.
It’s layered with a quick-cooked blueberry compote that packs intense fruit flavor and a crunchy, buttery graham cracker swirl. Each bite delivers the perfect contrast of creamy, fruity, and crunchy.
The Science of No-Churn Ice Cream & Preventing Ice Crystals
The magic of no-churn ice cream lies in two key ingredients: sweetened condensed milk and whipped heavy cream. The condensed milk is dense with sugar, which lowers the freezing point of the mixture and inhibits the formation of large ice crystals, resulting in a smoother texture.
Its milk proteins also help stabilize the emulsion. The whipped cream is folded in to incorporate millions of tiny air bubbles; these act as insulation, further contributing to a soft, creamy mouthfeel rather than a hard, icy block.
For the blueberry swirl, cooking the berries concentrates their flavor and removes excess water, preventing icy pockets in the finished ice cream. The graham cracker crumbs are toasted in butter to enhance their flavor and create a coating that resists becoming soggy.
Ingredients
For the Blueberry Sauce:
- 2 cups (about 10 oz) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)
For the Graham Cracker Crunch:
- ¾ cup graham cracker crumbs (about 5 full sheets)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
For the Cheesecake Ice Cream Base:
- 8 oz (226g) full-fat cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups (480ml) heavy cream, cold
Instructions
1. Make the Blueberry Sauce: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries burst and release their juices, about 8-10 minutes. Stir in the cornstarch slurry and simmer for 1-2 more minutes until slightly thickened. Remove from heat, let cool completely, then chill in the refrigerator. It will thicken further as it cools.
2. Prepare the Graham Cracker Crunch: Preheat oven to 350°F (175°C). In a small bowl, mix graham cracker crumbs, melted butter, and brown sugar until all crumbs are moistened. Spread on a small baking sheet and bake for 5-7 minutes until fragrant and slightly toasted. Let cool completely.
3. Make the Cheesecake Base: In a large bowl, beat the softened cream cheese until completely smooth. Gradually beat in the sweetened condensed milk, vanilla, and salt until the mixture is uniform and silky.
4. Whip the Cream & Combine: In a separate chilled bowl, whip the cold heavy cream until it holds stiff peaks. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the mixture.
5. Layer and Swirl in the Loaf Pan: Spread one-third of the ice cream base into the bottom of a 9×5-inch loaf pan (or other 2-quart container). Dollop with half of the chilled blueberry sauce and sprinkle with half of the cooled graham cracker crunch. Use a knife to gently swirl.
Repeat with another third of the base, the remaining sauce, and the remaining crumbs. Top with the final third of the ice cream base. Use a knife to create a few more gentle, decorative swirls on the top layer.
6. Freeze Until Firm: Cover the pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, or preferably overnight, until completely firm. Let sit at room temperature for 5-10 minutes before scooping for the perfect texture.
Pro-Tips for the Creamiest, Most Flavorful Ice Cream
- Chill Your Components: Ensure the blueberry sauce and graham cracker crumbs are completely cold before layering to prevent them from melting the delicate ice cream base.
- Softened Cream Cheese is Key: Take the time to beat the cream cheese until it’s perfectly smooth; any lumps will remain in the final ice cream.
- Don’t Over-whip the Cream: Whip the heavy cream just to stiff peaks. Over-whipping can lead to a grainy texture and make folding difficult.
- Fold Gently: Use a large spatula and a gentle hand when folding the whipped cream into the base to maintain as much air as possible.
- Use a Metal Pan: A metal loaf pan freezes the ice cream more quickly and evenly than glass or plastic, improving texture.
- Storage: This ice cream keeps beautifully in an airtight container in the freezer for up to 2 weeks. The texture remains perfectly scoopable thanks to the no-churn formula.
This No-Churn Blueberry Cheesecake Ice Cream is a show-stopping dessert that’s surprisingly simple to master.
