Cheesecake ice Cream with Blueberry Swirl

Beverley Williams


I got this recipe from my friend Diana. It is a delicious way to use those extra blueberries.


☆☆☆☆☆ 0 votes

about a quart
15 Min
6 Hr



  • 2 c
    hesvy whipping cream
  • 1 can(s)
    sweetened condensed milk
  • 7 oz
    cream cheese, room temperature
  • 2 tsp

  • 2 c
    fresh blueberries
  • 3 Tbsp
  • 1 Tbsp
    lemon juice

  • 1/3 c
    crushed graham crackers

How to Make Cheesecake ice Cream with Blueberry Swirl


  1. Place blueberries, lemon juice and sugar in a small saucepan. Stir to mix.
  2. Bring to a boil and reduce heat to medium.
  3. Simmer for 10 minutes or until blueberries burst and release their juice. Stir often smashing the berries with
  4. Stir in cornstarch and simmer 5 more minutes or until thickened.
  5. Pour into a bowl and place in the refrigerator to chill for at least an hour. You can make this the night before.
  6. In a large bowl, beat your cream cheese with an electric mixer until smooth.
  7. Slowly and milk and vanilla and whisk until smooth.
  8. Add heavy cream and keep whisking until stiff peaks form. This may take a while.
  9. Spoon half of the cream mixture into a loaf pan.
  10. Spoon half the chilled blueberry mixture over the cream mixture in the loaf pan.
  11. Cover with the remaining cream mixture.
  12. Cover with the remaining berry mixture. You don't have to cover it completely .
  13. Sprinkle the top with the graham cracker crumbs.
  14. Use a knife to drag swirls of the blueberry mixture and crumbs into the ice cream mixture.
  15. Cover tightly and freeze for at least 6 hours.

Printable Recipe Card

About Cheesecake ice Cream with Blueberry Swirl

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American

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