Blueberry Swirled Cheesecake Ice Cream
Homemade ice cream has a way of turning an ordinary day into something special. The richness of cream, the sweetness of fruit, and the excitement of creating your own frozen dessert make it feel both indulgent and rewarding. Blueberry Swirled Cheesecake Ice Cream is a perfect example of this joy—it combines the creamy decadence of cheesecake with the tangy sweetness of blueberries, all churned into a luscious frozen treat.
Each spoonful offers the best of both worlds: smooth cheesecake-flavored ice cream with ribbons of blueberry compote running through it. The contrast of tart fruit and velvety cream creates a balance that’s both refreshing and satisfying. It’s not just another ice cream recipe—it’s a showstopper for summer gatherings, birthdays, or those moments when you crave something truly special. Best of all, it’s surprisingly easy to make at home with simple ingredients and a little patience.
Ingredients Needed
Here’s a breakdown of the ingredients along with their approximate calorie counts per serving:
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| Cream cheese | 8 oz (1 block) | 800 |
| Heavy cream | 2 cups | 1600 |
| Whole milk | 1 cup | 150 |
| Granulated sugar | 1 cup | 770 |
| Vanilla extract | 2 tsp | 24 |
| Lemon juice | 1 tbsp | 4 |
| Blueberries (fresh or frozen) | 1.5 cups | 120 |
| Honey or maple syrup | 2 tbsp | 120 |
| Graham cracker crumbs (optional mix-in) | ½ cup | 200 |
Step-by-Step Cooking Instructions
- Make the blueberry swirl:
In a small saucepan, combine blueberries, honey (or maple syrup), and a splash of lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries burst and form a compote. Let cool completely. - Prepare the cheesecake base:
In a mixing bowl, beat cream cheese until smooth. Add sugar, milk, heavy cream, vanilla, and lemon juice. Whisk until fully combined and creamy. - Churn the ice cream:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). - Layer with blueberry swirl:
In a freezer-safe container, spread a layer of churned ice cream, then drizzle blueberry compote on top. Repeat layers until both mixtures are used up. Use a spoon or knife to gently swirl the blueberry through the ice cream. - Freeze until firm:
Cover the container and freeze for at least 4–6 hours, or until scoopable.
Tips for Customizing the Recipe
- Add crunch: Fold in crushed graham crackers or shortbread cookies for extra cheesecake texture.
- Boost flavor: Swirl in lemon zest or add a touch of cinnamon to the blueberry compote.
- Dairy-free version: Use coconut cream and dairy-free cream cheese for a vegan alternative.
- Extra indulgence: Drizzle white chocolate or caramel sauce between layers before freezing.
- Berry swaps: Try raspberries, strawberries, or blackberries if blueberries aren’t available.
Nutritional Information (Per Serving – about 1 cup)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 5g |
| Carbohydrates | 35g |
| Fat | 28g |
| Fiber | 2g |
| Sugar | 28g |
| Sodium | 90mg |
Serving Suggestions
Blueberry Swirled Cheesecake Ice Cream shines on its own, but you can elevate it with creative pairings. Serve scoops in waffle cones for a nostalgic summer treat, or top with fresh blueberries and whipped cream for a stunning dessert presentation. For a fun twist, sandwich a scoop between graham cracker halves for a frozen cheesecake-inspired sandwich. It also makes a fantastic topping for warm brownies, cobblers, or buttery pound cake.
Blueberry Swirled Cheesecake Ice Cream
8
servings20
minutes10
minutes420
kcalIngredients
8 oz cream cheese (1 block), softened
2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
2 tsp vanilla extract
1 tbsp lemon juice
1 ½ cups blueberries (fresh or frozen)
2 tbsp honey or maple syrup
½ cup graham cracker crumbs (optional)
Directions
- Make the blueberry swirl: In a saucepan, combine blueberries, honey, and lemon juice. Cook over medium heat for 5–7 minutes until berries burst and mixture thickens. Let cool completely.
- Prepare the cheesecake base: Beat cream cheese until smooth. Add sugar, milk, heavy cream, vanilla, and lemon juice. Whisk until creamy and well combined.
- Churn the ice cream: Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
- Layer and swirl: In a freezer-safe container, spread half the ice cream, drizzle blueberry compote, and sprinkle graham cracker crumbs (if using). Repeat layers, then swirl gently with a spoon or knife.
- Freeze: Cover and freeze for 4–6 hours or until scoopable.
Recipe Video
Notes
- Blueberries: Both fresh and frozen blueberries work great. If using frozen, cook them a little longer for a thicker swirl.
No Ice Cream Maker? Freeze the base in a container and stir every 30–45 minutes during the first 3 hours to break up ice crystals. Then let it freeze solid.
FAQs
1: Do I need an ice cream maker to make this recipe?
An ice cream maker gives the creamiest results, but you can make it without one. Simply pour the mixture into a freezer-safe container, stir every 30–45 minutes for the first few hours, and then let it freeze until firm.
2: Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly for the swirl. Just cook them down into the compote as you would with fresh berries.
3: How long does homemade ice cream last in the freezer?
Homemade Blueberry Swirled Cheesecake Ice Cream lasts up to 2–3 weeks when stored in an airtight container. For best flavor and texture, enjoy it within the first week.
4: Can I make it dairy-free?
Absolutely. Use dairy-free cream cheese and coconut cream in place of heavy cream for a vegan-friendly version.
5: Can I swap the blueberries for another fruit?
Yes! Strawberries, raspberries, or blackberries make excellent alternatives and bring their own unique flavor to the cheesecake base.
Conclusion
Blueberry Swirled Cheesecake Ice Cream is more than just a dessert—it’s a celebration of creamy indulgence and fruity brightness in every bite. With its rich cheesecake base, vibrant blueberry swirl, and endless customization options, it’s a recipe worth making again and again. Whether you’re hosting friends, enjoying a quiet evening treat, or surprising your family with something special, this ice cream delivers both comfort and wow factor. Once you’ve tried it, you may never go back to store-bought ice cream again.
