Blueberry Pie Cheesecake Ice Cream Recipe
This Blueberry Pie Ice Cream is cold, creamy, and bursting with juicy blueberry flavor and real cheesecake swirls. No ice cream maker needed—just whip, mix, freeze, and scoop! It’s the perfect easy summer dessert for beating the South Texas heat or reliving sweet childhood pool party memories.
Servings 6
Calories 359kcal
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
This recipe uses two slices from Sara Lee’s New York Style Cheesecake (30 ounce).
Store in the freezer.
Store in the freezer.
Nutrition
Calories: 359kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 132mg | Potassium: 159mg | Fiber: 1g | Sugar: 50g | Vitamin A: 426IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 0.4mg
