Supper Club No. 14 - No Churn Blueberry Cheesecake Ice Cream

Ice cream at home doesn't have to a chore! Try this easy, creamy treat for yourself - yum!


  • Blueberries
  • 2 cups fresh blueberries
  • 3 tablespoons granulated sugar
  • 3 tablespoons lime juice
  • Ice Cream
  • 8 ounces cream cheese, room temperature 1 block
  • 14 ounces sweetened condensed milk 1 can
  • 1 tablespoon pure vanilla extract
  • 2 cups heavy whipping cream whipped to stiff peaks
  • ¾ cup graham cracker crumbs


  • Blueberries -
  • Add blueberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
  • Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little.
  • Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.
  • Ice Cream -
  • Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
  • Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
  • Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
  • Once whipped cream is folded in, carefully fold blueberries into batter only folding 3-4 times just until the blueberries have distinctly swirled through batter (don’t over fold the blueberries because you will turn the entire ice cream mixture blue).
  • To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5-7 hours then serve.

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