If you’re looking for a fun way to cool off this summer, serve up a scoop of my deliciously fruity Blueberry Ice Cream recipe, complete with an optional (but delectable) salty-sweet graham cracker crust swirl. It’s a bit like blueberry cheesecake—perfectly tangy, sweet and creamy—but in extra frosty form!
When I worked as a pastry pro, one of my favorite things to do was make delicious ice cream. As it turns out, even as a home cook, whipping up a batch of fresh ice cream is still one of my top hobbies, particularly in the summer! This easy blueberry ice cream is just the newest addition to my ever-growing arsenal, and I think you’re going to love it.
Jump to:
- Why You’ll Love This Homemade Blueberry Cheesecake Ice Cream Recipe
- Ingredients & Substitutions
- How to Make Homemade Blueberry Ice Cream
- Optional Variations & Dietary Adaptations
- Expert Tips
- Serving Suggestions
- Storage Instructions
- FAQs
- More Homemade Ice Cream Recipes
- Blueberry Cheesecake Ice Cream
- 💬 Reviews
Why You’ll Love This Homemade Blueberry Cheesecake Ice Cream Recipe
- No Eggs - As much as I love custard-based ice cream, the cost of eggs makes it less affordable, not to mention it’s kind of a pain to separate and temper them. This American ice cream recipe swaps in the thickening power of cornstarch and cream cheese, yielding a delightfully creamy, perfectly chewy bite. It’s based on Jeni’s sweet cream ice cream—IYKYK.
- Fresh & Fruity - While ice cream is one of my favorite treats year round, this blueberry ice cream is definitely a summer flavor. Using real blueberries to make a sweet berry sauce ensures every bite is loaded with juicy goodness.
- Easily Customizable - Need to swap out berries or go gluten-free? Not to worry! Once you learn how to make the ice cream base, it’s easy to shift gears depending on your needs and preferences.
Ingredients & Substitutions
Here's everything you need to make this cheesecake-inspired blueberry ice cream:
- Whole Milk & Heavy Cream - When making ice cream, fat is your friend!
- Buttermilk - You are welcome to swap in more whole milk for convenience, but adding tangy buttermilk to the mix gives this blueberry ice cream cheesecake vibes. To make your own substitute, mix 1 tablespoon of acid (e.g. lemon juice or white vinegar) with enough whole milk to top off a liquid cup measure.
- Cornstarch - For thickening power. If you can’t do corn, potato starch is a perfect 1:1 substitute.
- Salt - Just a pinch of salt helps desserts taste sweeter. Stick to kosher salt or fine sea salt, as iodized table salt tastes a bit bitter.
- Granulated Sugar - For added sweetness without any other flavor interference. You’re welcome to use pure cane sugar, or swap in caster/superfine sugar instead.
- Light Corn Syrup - Adding a bit of corn syrup to your ice cream base isn't just a sweetness thing. It acts as an invert sugar, which interferes with ice crystals forming as the base freezes. Translation: smoother, creamier ice cream instead of an icy, grainy texture you’d get if you went for an all-sugar base.
- Cream Cheese - This secret ingredient adds a little extra fat and protein, plus a bit of thickening power—no eggs required!
- Vanilla Extract - For aromatic warmth and depth. Feel free to use an equal amount of vanilla paste or half as much ground vanilla bean.
- Blueberry Extract - Optional, but nice for an added berry boost.
- Blueberry Sauce - This easy 4-ingredient sauce is simply made with fresh blueberries, white sugar, fresh lemon zest and juice, and cornstarch.
- Graham Swirl - I love a bit of salty-sweet contrast and texture in my ice cream. This buttery, crust-like crumble is made with crushed graham cracker crumbs, all-purpose flour, cornstarch, white sugar, salt, and butter.
How to Make Homemade Blueberry Ice Cream
Step 1: Make the Blueberry Sauce. Toss all your sauce ingredients into a small saucepan over medium-low heat and let it simmer for about 15 minutes, until the blueberries burst and everything thickens up into a jammy sauce. Give it a quick blitz with an immersion blender, but don't go overboard. A few chunks of blueberry are a good thing here!
Step 2: Whip Up the Graham Mixture. Pulse your graham crackers in a food processor or blender until they turn into fine crumbs, then add the flour, cornstarch, sugar, and salt, pulsing again to combine. Drizzle in the melted butter and pulse once more until it all comes together and looks sandy, just like a classic graham cracker crust.
Step 3: Spread It Out. Dump the graham mixture onto a ¼ sheet pan (parchment paper makes cleanup way easier). Use your hands to squeeze some of it into crumbly little clusters, then press the rest down loosely—think a rustic, not-too-perfect graham crust.
Step 4: Bake the Graham Swirl. Pop it in the oven at 275ºF for 10 minutes, then pull it out and toss the crumbs around with a spatula before baking for another 10 minutes. Set it aside to cool completely. It'll crisp up more as it sits.
Step 5: Whisk Up a Slurry. In a small bowl, whisk together a few tablespoons of the milk or cream with the cornstarch and salt until smooth. Set this aside for later.
Step 6: Cook the Base. Grab a large saucepan (bigger than you think you'll need—even my 4-quart nearly bubbles over) and add the milk, buttermilk, cream, sugar, and corn syrup. Whisk everything together and bring it to a boil, letting it bubble away for 4 minutes.
Step 7: Thicken It Up. Pull the pan off the heat and whisk in your slurry from Step 5, then return it to the stove and keep cooking for another minute or two, until it visibly thickens into a rich, custardy base.
Step 8: Bring in the Cream Cheese. In a small bowl, whisk a splash of the warm cheesecake ice cream base into the cream cheese until smooth (this keeps it from clumping). Pour that cream cheese mixture, plus ½ cup of the blueberry mixture, into the rest of the ice cream base and whisk until fully combined. Pop it in the fridge to chill completely (or speed things along with an ice bath if you're impatient like me).
Step 9: Spin It. Churn the chilled base in the bowl of your ice cream maker according to the manufacturer's instructions.
Step 10: Layer & Freeze. Transfer the churned ice cream into a freezer-safe container, alternating scoops with spoonfuls of graham cracker crumbles and the leftover blueberry sauce to build those gorgeous swirls. (Got extra sauce? It makes a killer blueberry ice cream topping too.) Freeze for about 4 hours, until firm, then scoop up every last summery bite.
Optional Variations & Dietary Adaptations
- Gluten-Free - Swap in your favorite gluten-free graham crackers or cookies and gluten-free all-purpose baking mix for the flour. You can also omit the graham swirl if you prefer!
- Dairy-Free - Skip the milk, cream, cream cheese, and butter in favor of their vegan counterparts. Just note the texture may be slightly less rich without real dairy fat. For the whole milk, I recommend using either full-fat soy milk, full-fat oat milk, or full-fat coconut milk. Vegan whipping cream or coconut cream work for the heavy cream. Double-check that your graham crackers are dairy-free, if using.
- Swap the Berry - Blueberries not in season (or not in the budget)? This method works just as well with blackberries, raspberries, or even a mixed berry situation. Just keep the sauce ratios the same. Or, use a shortcut with my Sure Jell strawberry jam recipe.
- Extra Tang - If you're a cheesecake purist who wants the tang turned up, add an extra ounce or two of cream cheese, or a splash more buttermilk, to the base.
- Boozy Blueberry Swirl - Stir a splash of blueberry liqueur or bourbon into the blueberry sauce once it's off the heat for a grown-up twist that's perfect for a summer dinner party.
Expert Tips
- Chill your base thoroughly before churning. Don't rush this step—a base that's still even slightly warm won't churn properly and can lead to icy, less creamy ice cream. An ice bath is your best friend if you're short on time.
- Don't skip the slurry step. It might feel like an extra dish to dirty, but whisking the cornstarch into cold liquid first (instead of straight into the hot base) is what keeps your ice cream base silky instead of lumpy.
- Taste your base before churning. Ice cream tends to taste less sweet once frozen, so if your base tastes perfectly sweet at room temperature, it'll likely taste a little muted once churned—adjust accordingly if needed.
- Let the blueberry sauce cool completely before packing. Warm sauce will melt your churned ice cream on contact, deflating the texture and working against those pretty ribbons of color you're going for. A fully chilled sauce holds its swirl much better.
- Work fast once the ice cream is churned. Soft-serve consistency ice cream melts quickly, so have your graham crumble and chilled blueberry sauce prepped and ready to go before you start layering.
- Use a shallow container for freezing. A wide, shallow container helps the ice cream firm up faster and more evenly than a deep, narrow one, meaning less time waiting, more time eating. A loaf tin is perfect!
- Protect the texture. Make sure you store your homemade blueberry ice cream away from the door of the fridge to prevent temperature changes that can lead to iciness. I also recommend pressing a piece of parchment paper directly onto the surface of the ice cream before covering to keep ice crystals from forming.
Serving Suggestions
This cheesecake-inspired blueberry ice cream is a total showstopper on its own, but there’s plenty of ways to step up your presentation. Try it:
- Scooped into a waffle cone for the ultimate summer treat.
- Sandwiched between two graham crackers or oat flour chocolate chip cookies for an ice cream sandwich. (I recommend refreezing the sandwich after assembling for a less messy eating experience.)
- Drizzled with extra blueberry sauce and a dusting of graham crumble for a berry-licious sundae.
- Swirled into a milkshake for a slurpable treat on the go.
- Served alongside a warm serving of blueberry peach cobbler à la mode style.
Storage Instructions
- Blueberry Sauce: If you’re working ahead of time, the sauce keeps well in an airtight container in the fridge for up to 10 days or in the freezer for up to 6 months.
- Graham Swirl: Store cooled graham crumbles in an airtight container or zip-top bag at room temperature for up to a week or in the freezer for up to 3 months.
- Ice Cream Storage: Blueberry ice cream keeps well in an airtight, freezer-safe container in the freezer for up to 2 months. For the best texture, press a piece of parchment or plastic wrap directly onto the surface before sealing the lid—this helps cut down on ice crystals forming over time.
- Serving: Let it sit out at room temperature for about 5-10 minutes before scooping, since homemade ice cream tends to freeze a bit harder than the store-bought stuff (no stabilizers here, friends!).
FAQs
Yes, blueberry ice cream is absolutely a thing, though it's admittedly a bit of an underdog compared to flavors like strawberry swirl or chocolate chocolate chip! Blueberries have a naturally milder, more subtle flavor than a lot of other berries, so they're often folded into a cheesecake-style base (like this one). That extra tang and richness helps their flavor really shine instead of getting lost in a sea of cream and sugar.
Now that you have the recipe below, you do!
This usually means it needs a bit more time on the heat in Step 7, or your slurry wasn't fully incorporated before returning it to the stove. Give it another minute or two, whisking constantly, until it visibly thickens and coats the back of a spoon.
Absolutely—frozen blueberries actually work beautifully in the sauce, since they're picked at peak ripeness and are often more affordable than fresh, especially outside of blueberry season.
Store-bought ice cream often contains stabilizers and emulsifiers that keep it scoopable straight from the freezer. Since this recipe skips those additives, just let it sit out for 5-10 minutes before scooping for the perfect consistency.
Yes, I actually recommend it! The blueberry sauce keeps well in the fridge for several days and the graham swirl keeps well in an airtight container at room temperature for up to a week, which makes assembly on ice cream day much quicker.
More Homemade Ice Cream Recipes
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Blueberry Cheesecake Ice Cream
Equipment
- 1 4-quart Saucepan
- 1 Small Saucepan
Ingredients
Graham Cracker Crumble
- 7 Graham Crackers full sheets
- ¼ Cup + 2 Tablespoons All Purpose Flour
- 1 teaspoon Cornstarch or potato starch
- ¼ Cup Granulated Sugar
- 1 teaspoon Salt
- ¼ Cup Butter melted
Blueberry Sauce
- ¾ Cup Blueberries fresh or frozen
- ⅓ Cup Granulated Sugar
- 1 Lemon juice and zest
- 1 teaspoon Cornstarch or potato starch
Cheesecake Ice Cream Base
- 1 Cup Whole Milk
- ¾ Cup Buttermilk or more whole milk
- 2 tablespoon Cornstarch or potato starch
- ½ teaspoon Salt
- 1 ¼ Cup Heavy Cream
- ⅔ Cup Granulated Sugar
- 2 tablespoon Light Corn Syrup
- 3 tablespoon Cream Cheese softened
- 1 teaspoon Vanilla Extract
Instructions
- To make graham cracker crumble: Blitz the graham crackers into fine crumbs in a food processor or blender. Add flour, cornstarch, sugar, and salt, pulsing to incorporate. Add the melted butter until well combined (should look like graham cracker crust).Spread out on a ¼ sheet pan (parchment paper helps). Use your hands to squeeze some pieces into crumbles, pressing the rest roughly like a not-super-even graham cracker crust.Bake at 275ºF for 10 minutes. Use a spatula to toss the crumbs, then bake another 10 minutes. Set aside to cool.7 Graham Crackers, ¼ Cup + 2 Tablespoons All Purpose Flour, 1 teaspoon Cornstarch, ¼ Cup Granulated Sugar, 1 teaspoon Salt, ¼ Cup Butter
- To make blueberry sauce: Add all ingredients to a small saucepan and bring to a simmer for about 15 minutes, until the blueberries are popped and the sauce has thickened. Use an immersion blender to blitz most of the way—keep some chunks.¾ Cup Blueberries, ⅓ Cup Granulated Sugar, 1 Lemon, 1 teaspoon Cornstarch
- To make ice cream base: Make a slurry with a few tablespoons of the milk or cream and the cornstarch/salt. Whisk and set aside.Add the milk, buttermilk, cream, sugar, and corn syrup to a saucepan (larger than you think you need—even my 4 quart will almost overflow). Whisk together. Bring to a boil for 4 minutes. Remove from heat, whisk in the slurry, then return to heat and continue to cook for another minute or two until visibly thickened. (Should look custardy.)Whisk a bit of the warm ice cream base into the cream cheese in a small bowl until smooth. Pour this cream cheese mixture and ½ cup of the blueberry sauce into the ice cream base. Whisk until well combined. Refrigerate till cool (or to speed it up, use an ice bath).Spin in an ice cream maker according to manufacturer directions.1 Cup Whole Milk, ¾ Cup Buttermilk, 2 tablespoon Cornstarch, ½ teaspoon Salt, 1 ¼ Cup Heavy Cream, ⅔ Cup Granulated Sugar, 2 tablespoon Light Corn Syrup, 3 tablespoon Cream Cheese, 1 teaspoon Vanilla Extract
- To assemble: Transfer churned ice cream to a freezer-safe container, alternating with layers of graham crumble and leftover blueberry sauce to create swirls in your scoops. Freeze until frozen through—about 4 hours.
Notes
- Gluten-Free - Swap in your favorite gluten-free graham crackers or cookies and gluten-free all-purpose baking mix for the flour. You can also omit the graham swirl if you prefer!
- Dairy-Free - Skip the milk, cream, cream cheese, and butter in favor of their vegan counterparts. Just note the texture may be slightly less rich without real dairy fat. For the whole milk, I recommend using either full-fat soy milk, full-fat oat milk, or full-fat coconut milk. Vegan whipping cream or coconut cream work for the heavy cream. Double-check that your graham crackers are dairy-free, if using.
- Swap the Berry - Blueberries not in season (or not in the budget)? This method works just as well with blackberries, raspberries, or even a mixed berry situation. Just keep the sauce ratios the same.
- Extra Tang - If you're a cheesecake purist who wants the tang turned up, add an extra ounce or two of cream cheese, or a splash more buttermilk, to the base.
- Boozy Blueberry Swirl - Stir a splash of blueberry liqueur or bourbon into the blueberry sauce once it's off the heat for a grown-up twist that's perfect for a summer dinner party.
- Chill your base thoroughly before churning. Don't rush this step—a base that's still even slightly warm won't churn properly and can lead to icy, less creamy ice cream. An ice bath is your best friend if you're short on time.
- Don't skip the slurry step. It might feel like an extra dish to dirty, but whisking the cornstarch into cold liquid first (instead of straight into the hot base) is what keeps your ice cream base silky instead of lumpy.
- Taste your base before churning. Ice cream tends to taste less sweet once frozen, so if your base tastes perfectly sweet at room temperature, it'll likely taste a little muted once churned—adjust accordingly if needed.
- Let the blueberry sauce cool completely before packing. Warm sauce will melt your churned ice cream on contact, deflating the texture and working against those pretty ribbons of color you're going for. A fully chilled sauce holds its swirl much better.
- Work fast once the ice cream is churned. Soft-serve consistency ice cream melts quickly, so have your graham crumble and chilled blueberry sauce prepped and ready to go before you start layering.
- Use a shallow container for freezing. A wide, shallow container helps the ice cream firm up faster and more evenly than a deep, narrow one, meaning less time waiting, more time eating. A loaf tin is perfect!
- Protect the texture. Make sure you store your homemade blueberry ice cream away from the door of the fridge to prevent temperature changes that can lead to iciness. I also recommend pressing a piece of parchment paper directly onto the surface of the ice cream before covering to keep ice crystals from forming.
- Blueberry Sauce: If you’re working ahead of time, the sauce keeps well in an airtight container in the fridge for up to 10 days or in the freezer for up to 6 months.
- Graham Swirl: Store cooled graham crumbles in an airtight container or zip-top bag at room temperature for up to a week or in the freezer for up to 3 months.
- Ice Cream Storage: Blueberry ice cream keeps well in an airtight, freezer-safe container in the freezer for up to 2 months. For the best texture, press a piece of parchment or plastic wrap directly onto the surface before sealing the lid—this helps cut down on ice crystals forming over time.
- Serving: Let it sit out at room temperature for about 5-10 minutes before scooping, since homemade ice cream tends to freeze a bit harder than the store-bought stuff (no stabilizers here, friends!).
Nutrition
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