This no churn Blueberry Cheesecake Ice Cream has blueberry compote rippled throughout a cheesecake ice cream base with pieces of buttery gluten free graham cracker crumbs in every bite. The result is a luscious homemade ice cream that tastes like a no bake blueberry cheesecake! If you make the blueberry compote ahead of time, it only takes 15 minutes to mix up this easy recipe (minus freezing time) and no machine is needed! Best yet, this blueberry ice cream is gluten free, nut free, egg free and can be vegan with a few tweaks!
If you love blueberries and cheesecake, you’re going to adore this Blueberry Cheesecake Ice Cream! It’s so so simple to make, and you can cook the blueberry compote ahead of time so it’s ready to go when you are all set to make this ice cream.
For more blueberry recipes, try my Brown Sugar Cookies with Blueberry Cream Cheese Frosting, my Lemon Blueberry Cookies, my Blueberry Mug Cakes and my Blueberry Chocolate Chip Muffins.
Reasons to Love Blueberry Cheesecake Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This cheesecake ice cream is so creamy and smooth!
- Blueberry Compote- Similar to my Blueberry Jam recipe, this easy blueberry compote adds sweetness and stunning natural color to this recipe. Make ahead so it's cool when added to the ice cream.
- Easy To Make- No machine is needed and it only takes 15 minutes to whip this ice cream up (after the curd has been made).
Ingredient Notes
- Granulated Sugar- Gives the compote that lovely sweetness that offsets the tartness!
- Kosher Salt- Helps to draw out all the flavors.
- Lemon Juice- It cuts through the sweetness of the compote and creates a slight tartness. We only need half of a lemon for this recipe.
- Blueberries- I used frozen wild blueberries for this recipe. I like using frozen because there is more liquid when they cook down. If using fresh, you may need more than 2 cups of blueberries since they retain less liquid.
- Gluten Free Graham Crackers- I love to use pre-made gluten free grahams to save time when making the crumble topping. I use these gf/vegan graham crackers.
- Butter/ Vegan Baking Stick- We need to use melted for mixing with the graham crumbs.
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Cream Cheese- Creates a delicious sweetness with a cheesecake flavor when mixed with the heavy cream! It also helps thicken up the heavy cream. Use vegan to make this dessert dairy-free!
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will have a chemical flavor.
- Heavy Cream- We need 2 cups (1 pint).
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Use a dairy-free heavy whipping cream.
- Only use vegan sweetened condensed milk that's also gluten free.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy cream cheese.
- Make sure the graham crackers you use are gluten free and vegan.
- If using store bought blueberry compote, make sure it's vegan and gluten free.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Blueberry Cheesecake Ice Cream
Here are the step by step instructions to make this easy blueberry ice cream!
Step 1: Make the Blueberry Compote
Place the blueberries, lemon juice, sugar, water and salt together in a saucepan set over medium heat.
Cook, stirring frequently for about 10 min until it begins to boil.
Turn the heat to low and let it simmer for 5 minutes, stirring frequently.
Remove from heat and let it cool at room temperature and then cover and put in fridge.
You want the blueberry compote cool when you make the ice cream. Make sure it is made at least 30 minutes before and is cold from being in the fridge.
Step 2: Melt the Butter
In a small bowl, heat butter in microwave in 11 second increments until melted. Set aside.
Step 3: Crush the Graham Crackers
Put the graham crackers in a zip top bag and use the flat side of a meat mallet or a rolling pin to break them into teeny tiny crumbs. Set aside.
Step 4: Make the Graham Cracker Crumbs
Pour crushed graham’s into melted butter and mix using a spatula. Once combined, pop in the fridge.
Step 5: Beat the Cream Cheese and Add the Milk, Sugar, Vanilla and Salt
In a large bowl of an electric mixer or using a hand held mixer, beat the cream cheese until smooth and creamy. About 1-2 minutes.
Slowly beat in the sweetened condensed milk, light brown sugar, vanilla and salt until combined.
Step 6: Whip the Heavy Cream and Add the Cream Cheese Mixture
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Using a spatula, add in the cream cheese mixture and beat until stiff peaks form.
Step 7: Layer the Ice Cream, Blueberry Compote, Graham Crumbs and Freeze
Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.
Then drizzle 3 tablespoons of cooled blueberry compote all over the top of the ice cream. Take a butter knife and make swirls. Add ⅓ of the graham crumbs on top.
Pour another ⅓ of the ice cream on top and once again drizzle another 3 tablespoons of compote and swirl with the knife. Add another ⅓ of crumbs.
Repeat this process one more time for a total of 3 times. Cover the ice cream and freeze overnight.
Expert Tips
- Make the Blueberry Compote First- Make this first so that it can cool. It needs to cool for at least 30 minutes prior to adding it to the ice cream. I suggest making it the night before so it will be nice and cool. If it has solidified too much before adding it to the ice cream, just mix it with a spoon so it's smooth again. If it is still too thick, pop it in the microwave in a heat safe bowl and heat in 5 second increments until easy enough to dollop.
- Use Cold Cream Cheese- You don’t want to use softened because it will make the ice cream more difficult to solidify. Beat the cold cream cheese until it is smooth; about 1-2 minutes.
- Let the Ice Cream Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
- Have the Ice Cream Sit Out Before Serving- Normally no churn ice cream is super soft when left out and will turn to soup in seconds. The acidity of the lemon juice in the compote seems to make it stay frozen a little longer. After about 10-15 minutes on the counter, the ice cream will have that creamy texture it’s supposed to have.
Recipe FAQs
Yes. This ice cream needs to be in the freezer for about 6-7 hours.
No churn ice cream is super soft and needs a long time to solidify. If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
Yes. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients. And please note I cannot test this in my home as the ingredients contain our allergens.
Yes. If using store bought, make sure it says gluten free and doesn't use gluten as a filler.
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More Frozen Desserts You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Blueberry Cheesecake Ice Cream
Ingredients
For the Blueberry Compote
- 2 cups blueberries
- ½ lemon , juiced
- ¼ cup granulated sugar
- ¼ cup water
- 1 pinch kosher salt
For the Graham Cracker Crumbs
- ½ cup gluten free graham cracker crumbs (about 65g or 4 sheets smashed)
- 2 tablespoons unsalted butter or vegan baking stick, melted
For the Blueberry Cheesecake Ice Cream
- 4 ounces cream cheese , full fat
- 14 ounces sweetened condensed milk
- 2 tablespoons light brown sugar
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- 2 cups heavy cream
- 9 tablespoons blueberry compote
Instructions
Make the Blueberry Compote
- Place the 2 cups blueberries, lemon juice from ½ a lemon, ¼ cup granulated sugar, ¼ cup water and 1 pinch kosher salt together in a saucepan set over medium heat.
- Cook, stirring frequently for about 10 min until it begins to boil.Turn the heat to low and let it simmer for 5 minutes, stirring frequently.Remove from heat and let it cool at room temperature and then cover and put in fridge.You want the blueberry compote cool when you make the ice cream. Make sure it is made at least 30 minutes before and is cold from being in the fridge.
Make the Graham Cracker Crumbs
- In a small bowl, heat the 2 tablespoons butter in microwave in 11 second increments until melted.
- Put the 65 grams of graham crackers in a zip top bag and use the flat side of a meat mallet or a rolling pin to break them into teeny tiny crumbs. Set aside.
- Pour crushed graham’s into melted butter and mix using a spatula. Once combined, pop in the fridge.
Make the Blueberry Cheesecake Ice Cream
- In a large bowl of an electric mixer or using a hand held mixer, beat the 4 ounces cream cheese until smooth and creamy; about 1-2 minutes.Add in the 14 ounces sweetened condensed milk, the 2 tablespoons light brown sugar, 2 teaspoons pure vanilla extract and 1 pinch kosher salt. Beat until all combined.
- In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.Using a spatula, add in the cream cheese mixture and beat until stiff peaks form.
- Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.Then drizzle 3 tablespoons of cooled blueberry compote all over the top of the ice cream. Take a butter knife and make swirls. Add ⅓ of the graham crumbs on top.Pour another ⅓ of the ice cream on top and once again drizzle another 3 tablespoons of compote and swirl with the knife. Add another ⅓ of crumbs.Repeat this process one more time for a total of 3 times. Cover the ice cream and freeze overnight.
Emma says
So I am trying to duplicate the most incredible Blueberry Cheesecake Ice cream that I get from a homemade ice cream store near me…the graham cracker swirl is SO delicious, but it is like pockets of soft sandy graham cracker swirl. Will the graham cracker swirl in this recipe end up with that texture? And how am I able to make this recipe using a Kitchenaid Ice cream maker?
Thank you!!!! I’ve scoured every corner of the internet and tried every single recipe out there and none of them come close 😞
Lee says
Hi Emma! I have to say that this is one of my favorite ice cream recipes that I make...I really love the flavor combo of this one! However, this recipe is specifically meant to be no churn. It would be a completely different recipe with the machine. I do have a blueberry ice cream recipe with a machine on the blog as well but not the cheesecake one. This one is so so simple because no machine is used and the ice cream is so creamy and smooth! I really hope you'll love it!
Michelle says
Should the butter be salted or unsalted?
Lee says
Hi Michelle! Unsalted butter! xox
John says
This looks so easy to make!
Lee says
Thank you!!!