DESSERT RECIPES

No-Churn Blueberry Cheesecake Ice Cream

Updated

No-churn ice cream with a cheesecake twist: cream cheese, sweetened condensed milk and whipped cream frozen in a square pan with ribbons of blueberry syrup. No ice cream maker needed.

Prep
30 min
Cook
10 min
Total
6 hr 40 min
Yield
9 servings (one 8-inch square pan)
Illustration of No-Churn Blueberry Cheesecake Ice Cream

Sweetened condensed milk does the work of a cooked custard in this freezer-friendly dessert from the KitchenSimplicity archive. Cream cheese is beaten in for a tangy cheesecake flavor, the mixture is whipped with cold cream until it holds stiff peaks, and blueberry syrup is swirled through before it all goes into the freezer.

It is a good choice for summer when blueberries are cheap, for anyone without an ice cream maker, or whenever you want a make-ahead dessert that can sit in the freezer until company comes. Serve it in cones, in bowls or alongside a slice of pie.

Tips

  • This ice cream sets very firm, so do not skip the 20 to 30 minute rest before serving; dipping the scoop in hot water also helps.
  • Eat it within about a week for the best texture, and press plastic wrap onto the surface after the first serving to keep ice crystals away.
  • Use store-bought blueberry syrup or blueberry pie filling if you are short on time.
  • For a cheesecake-crust crunch, scatter crushed graham crackers between the layers before freezing.

No-Churn Blueberry Cheesecake Ice Cream

Prep
30 min
Cook
10 min
Total
6 hr 40 min
Yield
9 servings (one 8-inch square pan)

Ingredients

  • For the blueberry syrup:
  • 1 1/2 cups (225 g) fresh or frozen blueberries
  • 1/3 cup (65 g) granulated sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • For the ice cream:
  • 3/4 cup (about 7 ounces / 200 g) cream cheese, softened
  • 1 (14-ounce / 397 g) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cups (480 ml) cold heavy whipping cream

Steps

  1. Make the syrup: Combine the blueberries, sugar and water in a small saucepan over medium heat. Simmer, stirring and lightly crushing some of the berries, for 8 to 10 minutes, until slightly thickened. Stir in the lemon juice, then cool completely and chill. You need about 3/4 cup.
  2. In a stand mixer fitted with the paddle (or with a hand mixer), beat the cream cheese until smooth and fluffy.
  3. Pour in the condensed milk a little at a time, beating well after each addition so no lumps form. Mix in the vanilla and the cold cream.
  4. Switch to the whisk attachment and whip on medium-high speed until the mixture is thick and holds stiff peaks when the whisk is lifted, 3 to 5 minutes.
  5. Spread half the cream mixture in an 8-inch square pan. Drop half the blueberry syrup over it in spoonfuls. Add the remaining cream mixture, smooth the top, and spoon on the rest of the syrup.
  6. Draw a knife through the layers a few times to swirl in the syrup without fully blending it.
  7. Cover tightly with foil and freeze for at least 6 hours, until firm. Let the pan stand at room temperature for 20 to 30 minutes before scooping.

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