Blueberry Cheesecake Ice Cream, a fantastic no-churn frozen treat that goes down well with the whole family. The ice cream is made with double cream, condensed milk and cream cheese, then topped with a blueberry coulis and crushed digestive biscuits to create an indulgent homemade ice cream that is incredibly delicious and easy to put together.
A cross between a classic blueberry cheesecake and a no-churn homemade ice cream made with condensed milk, this blueberry cheesecake ice cream is the dream frozen dessert for the hot days to come.
I love ice creams of all kinds, they are my guilty pleasure in the hot season, but making ice creams at home is actually a lot easier than you'd think. Whether you use the traditional way or the no-churn variation, ice creams are just too good!
And while they always go down extremely well with kids of all ages, grown-ups can enjoy this delicious ice cream too. It's incredibly refreshing, it has the right kind of sweetness without being overly sweet, and it has such complex flavours and textures.
First, you have the cream layer which is smooth and delicate, then the blueberry sauce with a hint of lemon which goes wonderfully well with the cream. To top it, the crushed buttery digestives add a lovely crunch which contrasts so well with the richness of the ice cream.
This is such a treat! I can't recommend this ice cream enough, plus, unlike other store-bought frozen treats, it's not loaded with sugar and sugar alternatives. So a big win here!
If you like no-churn ice creams, why not check my post: Homemade No-Churn Ice Cream Recipes , there is a lot to choose from there.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
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Ingredients overview
- double cream - or heavy cream for the US audience - it's the best base for this ice cream, it's easy to beat to the right consistency, and it's wonderfully smooth
- cream cheese - I used full-fat Philadelphia cream cheese, but you can use any other brand available
- condensed milk - use sweetened condensed milk for this recipe, as I did not add any refined sugar to the cream base
- blueberries - I used fresh juicy blueberries, but the recipe would work with frozen blueberries too
- sugar - added to the blueberries for a touch of extra sweetness and to help it thicken slightly
- lemon juice - added to the bluberry sauce for a nice shine and depth of flavour
- digestive biscuits - or Graham crackers for the US audience
- melted butter - added to the crushed biscuits
Easy swaps
I used Philadelphia cream cheese for a more authentic cheesecake touch, but you can also use mascarpone, ricotta or even cottage cheese.
The digestive biscuits can be swapped for any other plain biscuits / cookies of your choice, or omitted altogether.
Step-by-step photos and instructions
- in a pan set over a medium heat, add the blueberries, sugar and lemon juice
- leave them to simmer for 3-4 minutes, stirring occasionally and using a wooden spoon to crush the blueberries slightly so that you can get a lumpy sauce ( see photo 2)
- remove the pan from the heat and allow the sauce to cool down completely
- meanwhile, add the cream to a large mixing bowl, and use a hand mixing to beat it until it holds soft peaks
- add the cream cheese and condensed milk and beat again
- add the biscuits to a ziploc bag, and use a rolling pin to crush them roughly (see photo 6)
- transfer the biscuits to a bowl, add the melted butter and mix them well
- transfer the cream to a metal loaf tin, top it with the blueberry coulis, and use a spoon to swirl the sauce around ( see photo 11)
- top the ice cream with the crushed biscuits
- cover the tin with kitchen foil, and freeze for at least 6 hours, ideally overnight
Expert tips
You can enjoy this dessert as a cheesecake as well, but for that you will need more digestive biscuits and melted butter. You will also need a round cake tin with detachable walls.
You will have the first layer the finely crushed biscuits mixed with melted butter, then topped with the cream, and then the blueberry sauce. I would refrigerate the cheesecake for at least 4 hours, so it has enough time to set well.
Back to the ice cream, if after freezing it it's too hard to scoop it out, just leave it at room temperature for 30 minutes or so just until it has the right texture, that should make it easier to scoop.
Other no churn ice cream recipes made with condensed milk
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Blueberry Cheesecake Ice Cream
Ingredients
- 280 g full-fat Philadelphia cream cheese
- 280 g double cream ( heavy cream)
- 280 g sweetened condensed milk
- 250 g fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoon granulated sugar
- 4 digestive biscuits ( Graham crackers)
- 20 g melted butter
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Instructions
- In a pan set over a medium heat, add the blueberries, sugar and lemon juice.
- Leave them to simmer for 3-4 minutes stirring occasionally, and use a wooden spoon to crush the blueberries lightly.
- Once you have the texture of a lumpy sauce, remove the pan from the heat and leave it to cool down completely.
- Meanwhile, add the cream to a large mixing bowl.
- Use a hand mixer to beat the cream until you get soft peaks, then add the condensed milk and cream cheese, and beat again.
- Add the biscuits to a ziploc bag, and use a rolling pin to crush them roughly.
- Transfer the biscuits to a bowl, add the melted butter, and mix them well.
- Add the cream mixture to a metal loaf tin, and top it with the blueberry sauce.
- Use a spoon to swirl the sauce around, then top with the crushed biscuits.
- Cover the tin with kitchen foil, and freeze it for at least 6 hours, ideally overnight.
- If the ice cream is to frozen to scoop out, just leave the tin at room temperature for 30 minutes or until it has the desired consistency.
Video
Notes
- To see the amount of ingredients in US cups, click the US Customary Link under the list of ingredients in the recipe card.
- You can enjoy this dessert as a cheesecake as well, but for that you will need more digestive biscuits and melted butter. You will also need a round cake tin with detachable walls.
- You will have the first layer the finely crushed biscuits mixed with melted butter, then topped with the cream, and then the blueberry sauce. I would refrigerate the cheesecake for at least 4 hours, so it has enough time to set well.
- Back to the ice cream, if after freezing it it's too hard to scoop it out, just leave it at room temperature for 30 minutes or so just until it has the right texture, that should make it easier to scoop.
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