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


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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


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