Blueberry Cheesecake Ice Cream

A glass cup with scoops of blueberry ice cream topped with crushed biscuits.

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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.

Prep Time15

Freezing Time6

Total Time6 15

Course: Dessert

Cuisine: International

Servings: people

Calories: 432kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition