This Blueberry Cheesecake Ice Cream is rich, creamy, and bursting with blueberry pie ice cream flavor – no baking, no churning, no sweat. It tastes like someone mashed together blueberry cheesecake and blueberry pie into one mind-blowing homemade blueberry ice cream recipe.
In the hot South Texas summer, homemade blueberry ice cream isn’t a luxury, it’s how we beat the heat. It takes me back to those childhood pool parties at my friend’s house, where her parents always made homemade ice cream. We’d swim, laugh, and wait for that magical first scoop.
Now I recreate that same feeling with this easy, no-churn blueberry cheesecake ice cream—something I’ve tested and tweaked over several summers to get just right. I add real cheesecake chunks not just for that classic tangy flavor, but because they bring richness, texture, and a creamy bite that no-churn ice cream often lacks. It’s my way of giving you that velvety, churned-ice-cream experience without the machine.
Table of Contents
⭐️Why You’ll Love This Ice Cream
- No-Churn = No Hassle
- Blueberry Cheesecake Vibes (with pieces of real cheesecake mixed in)
- Creamy, Cold & Dreamy Texture
- Make-Ahead Friendly
- Tastes Like Summer Memories
🫐Ingredient Notes and Substitutions
For the full ingredient list with quantities, scroll down to the recipe card below.
- Frozen Blueberries – Frozen works best for max juice and flavor.
- Granulated Sugar – Split between the berries and the whipped cream.
- Cheesecake Slices – Use 2 slices of baked cheesecake (Sara Lee New York Style is perfect).
- Heavy Cream – Must be cold; this is the base for your whipped cream.
- Whole Milk – Keeps things creamy and scoopable.
- Reserved Blueberry Sauce – Optional, but makes a beautiful swirl on top.
🧊How To Make Blueberry Ice Cream
Cook the Berries – In a small saucepan, simmer 2 cups frozen blueberries with ⅓ cup sugar over low heat for about 5 minutes, until juicy and soft.
Combine with Cheesecake – Dice 2 slices of cheesecake into ½-inch chunks. In a bowl, gently stir the cheesecake and cooked berries together. Reserve a spoonful of the juice if you want a swirl on top.
Whip the Cream – In a large bowl, use a hand mixer to beat 1½ cups heavy cream with the remaining ⅔ cup sugar until stiff peaks form.
Add the Milk – Beat in ⅔ cup whole milk until the mixture thickens and peaks return.
Fold It All Together – Gently stir the blueberry-cheesecake mixture into the whipped cream base.
Freeze – Pour into a 9×5 loaf pan. Swirl reserved blueberry juice on top if using. Cover and freeze at least 6 hours or overnight.
Serve – Once frozen solid, let thaw slightly, scoop, and enjoy!
🔑Pro Tips For Success
- Use Cold Cream – It whips faster and holds shape better.
- Don’t Overmix – Fold gently to keep the texture light and creamy.
- Let It Rest Before Scooping – Give it 5–10 minutes at room temp before serving.
- Check for Doneness – Use a knife or toothpick to test if fully frozen.
🎨 Variations
- Swap the Fruit – Try frozen strawberries, blackberries, or cherries.
- Add a Crust Crunch – Stir in crushed graham crackers or vanilla wafer pieces.
- Lemon Twist – Add a bit of lemon zest to the whipped cream for a tangy kick.
- Go Full Pie Mode – Layer with bits of baked pie crust or crumble topping.
❓Frequently Asked Questions (FAQs)
Yes! Just make sure it’s baked (not no-bake), and cut into small chunks.
Frozen is best for juicy results. If using fresh, freeze them first.
After 6 hours, insert a knife or toothpick. If it comes out clean (or with icy crumbs), it’s ready.
Yes. Cooking softens them, brings out flavor, and gives you that gorgeous juice for swirling.
Cover tightly and keep it in the freezer. Best enjoyed within a week for top texture.
🍨 More Ice Cream Recipes
If you love this creamy ice cream recipe, be sure to try our other flavors, such as No-Churn Strawberry Ice Cream, Tropical Pineapple Ice Cream, Frosted Lemonade, and Blueberry Hand Pies – for more blueberry goodness!
Final Thought
Whether you’re chasing summer nostalgia or just need a cold treat to survive the heat, this Blueberry Cheesecake Ice Cream delivers big flavor with minimal effort. No churning, no baking—just creamy, dreamy goodness in every scoop.
If you try it, I’d love to hear what you think! Leave a comment, drop a rating, and don’t forget to share it with your fellow blueberry fans. 💙🍨
Recipe
Blueberry Pie Cheesecake Ice Cream Recipe
Equipment
- Handheld mixer
- 9 inch by 5 inch loaf pan
Ingredients
- 2 cups Frozen Blueberries
- 1 cup Granulated Sugar
- 2 slices of Cheesecake diced about ½ inch thick
- 1 ½ cups Heavy Cream
- ⅔ cup Whole Milk
Instructions
- Start by cooking the blueberries in a saucepan with ⅓ cup sugar, on low heat, for about 5 minutes, or until no longer frozen and the juices are released.
- Then add to a bowl with the diced cheesecake, reserve a tablespoon or so of the liquid in the saucepan if planning to make a swirl on the top of the ice cream. Then gently stir together and set aside.
- Beat the heavy cream with the rest of the sugar, in your large bowl with a handheld blender, until stiff peaks form, then beat in the milk until the peaks start to form again.
- Gently stir in the blueberries and cheesecake until evenly distributed.
- Pour into your loaf pan and freeze for 6+ hours. If adding the swirl on top, simply pour the reserved berry juice on top in the middle and use a butter knife to gently swirl the liquid into the top of the ice cream.
- Once completely frozen, thaw, serve, and enjoy!
Video
Notes
Store in the freezer.
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