cheesecake ice cream

A no-churn recipe for  Blueberry Cheesecake Ice Cream that is sure to delight your family and friends!

Blueberry Cheesecake Ice Cream Recipe (No Churn)

Fresh Blueberries (or frozen)

Sugar

Lemon

tsp salt

Cream Cheese or Neufchatal (softened)

oz can Sweetened Condensed Milk

tsp Vanilla extract

Heavy Whipping Cream

graham cracker crumbs (optional)

Place the blueberries, sugar, lemon juice and salt in a small saucepan over medium high heat. Stirring frequently.

Bring it up to a boil. Muddle the berries to crush and release juices. Cook until thickened.

Remove the pan from burner and set aside to cool. Once cool enough, move to refrigerator for about 1 hour to cool completely.

Beat the cream cheese in a large bowl until creamy and smooth.

Using a electric mixer, add condensed milk and vanilla, beating until smooth

Add heavy cream. Whisk on high speed until soft peaks form.

Spread half of this creamy mixture into a loaf pan.

Spoon chilled blueberry sauce over the whipped mixture. If adding graham cracker crumbs add them now or on the top.

Top with remaining cream mixture, spread it evenly.

Use a knife to swirl the blueberry mixture into the cream mixture.

Cover the pan with foil and freeze for 6 hours or until firm.

Indulge in this rich & creamy keto ice cream when craving a sweet treat!

Keto Raspberry Cheesecake Ice Cream

cream cheese, softened (1 block)

Swerve confectioners (or less depending on your sweetness preference)

heavy whipping cream

almond milk

vanilla extract

raspberries (1 small clamshell)

Swerve confectioners, optional

vegetable glycerin (optional)

This easy no-churn cheesecake ice cream has all the flavor of classic cheesecake—and it’s even got graham cracker crumbs for good measure!

Cheesecake Ice Cream

(397 grams) sweetened condensed milk

(226 grams) cream cheese,

(473 grams) heavy cream

graham cracker pieces and crumbs

Place a 9” x 5” loaf pan or...

Place a 9” x 5” loaf pan or other similarly sized container in the freezer.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat together the condensed milk, cream cheese, and vanilla until thoroughly combined and smooth.

Place the cream in a separate bowl. Use...

Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until stiff peaks form.

Fold about a quarter of the whipped cream...

Fold about a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream. Stir in the cookie pieces, saving a handful for scattering over the top if you like.

Transfer the ice cream to the cold pan....

Transfer the ice cream to the cold pan. If you reserved any cookie pieces, sprinkle them over the top. Cover and freeze at least 5 hours before serving.

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Blueberry Cheesecake Ice Cream Reci...

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Top 3 cheesecake ice cream recipes from across the web

The most viewed cheesecake ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Cheesecake Ice Cream Reci...

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Cheesecake Ice Cream

The most viewed cheesecake ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine