Print Recipe

Blueberry-Vanilla Cheesecake Ice Cream

Creamy homemade cheesecake ice cream with blueberries and graham cracker crumbs throughout.
Prep Time10 mins
Cook Time23 hrs 50 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Blueberries, Ice cream
Servings: 4 plus


  • 1 1/4 C whole milk
  • 1 1/4 C heavy cream
  • 8 oz cream cheese softened
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 C granulated sugar divided
  • 1/3 C graham cracker crumbs roughly 3 sheets
  • 1 C blueberries
  • 1 Tbsp lemon juice
  • 1 tsp cornstarch


  • Add milk, heavy cream, cream cheese, salt, vanilla and 3/4 cup sugar to a blender. Process until smooth. Transfer to the refrigerator to chill thoroughly.
  • In a small bowl, whisk together cornstarch and lemon juice. Add blueberries, sugar and lemon juice mixture to a small saucepan. Cook over medium heat, stirring to dissolve sugar. Continue cooking until blueberries are tender and releasing their juices. Gently mash. Transfer to a medium bowl. Allow to cool, then cover and chill.
  • Process graham crackers until only fine crumbs remain. Set aside.
  • Churn ice cream according to manufacturer's directions. In the last 5 minutes, add spoonfuls of blueberry mixture. Transfer ice cream to a freezer safe container, alternating layers of graham cracker crumbs and ice cream. Freeze until firm.
  • Allow ice cream to sit for 5-10 minutes before scooping.


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel