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closeup shot of blueberry ice cream with a graham cracker swirl freezing in a loaf tin.

Blueberry Cheesecake Ice Cream

Sweet summer berries, tangy cream cheese, and salty-sweet graham cracker crust combine forces in this delightfully seasonal Blueberry Ice Cream recipe!
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Prep Time 30 minutes
Cook Time 20 minutes
Churning Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 472 kcal

Equipment

Ingredients
  

Graham Cracker Crumble

Blueberry Sauce

Cheesecake Ice Cream Base

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

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.
  • 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.
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!).

Nutrition

Calories: 472kcalCarbohydrates: 61gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 69mgSodium: 629mgPotassium: 173mgFiber: 2gSugar: 44gVitamin A: 894IUVitamin C: 9mgCalcium: 117mgIron: 1mg
Keyword Cheap, Comforting, Date Night, Dessert, DIY, Fruit, Special Occasion, Summer
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