No-Churn Blueberry-Cheesecake Ice Cream
This recipe creates a layered no-churn ice cream featuring distinct blueberry sauce and chunks of graham cracker cheesecake bites. The base is a rich blend of cream cheese, sour cream, and heavy cream, processed until fluffy. Each component is prepared separately and then layered before freezing, resulting in a decadent frozen dessert without needing an ice cream maker.
Equipment
- 1 Medium Bowl For mixing crust and cheesecake filling.
- 2 Small Bowls or Ramekins For freezing cheesecake bites.
- 1 Medium Saucepan For cooking the blueberry sauce.
- 1 Food Processor Essential for the no-churn ice cream base.
- 1 Shallow 2-quart Baking Dish For freezing the assembled ice cream.
Ingredients
Main
- 2/3 cup graham cracker crumbs from 4 sheets
- 2 tablespoons unsalted butter melted
- 3 tablespoons sugar
- 2 ounces cream cheese at room temperature
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 3 cups fresh blueberries about 1 1/2 pints
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 cups heavy cream
- 6 ounces cream cheese at room temperature
- 2/3 cup sour cream
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest
- Pinch of salt
Instructions
- Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
- Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
- Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.
Notes
Ensure cream cheese is at room temperature for smooth mixing, especially in the food processor step. Cook the blueberry sauce until it's significantly thickened and glossy; relying solely on the 30-minute time might result in a too-runny sauce. Thoroughly freeze the cheesecake bites before chopping to prevent them from falling apart. Proper chilling and freezing times for each component and the final mixture are critical for achieving the desired texture. Allow the finished ice cream to soften slightly at room temperature before scooping for the best consistency.