Description

This Blueberry Swirl Cheesecake Ice Cream is like your favorite cheesecake in scoopable form—ultra-creamy with a tangy cream cheese base, luscious blueberry ribbons, and buttery graham cracker crumble. It’s a make-ahead dessert that’s rich, fruity, and crunchy in all the right ways. Perfect for summer celebrations or just because!

Ingredients

For the Ice Cream Base:

2 cups heavy cream

1 cup whole milk

1 block (8 oz) cream cheese, softened

¾ cup granulated sugar

2 tsp vanilla extract

Pinch of salt

For the Blueberry Swirl:

1 cup fresh or frozen blueberries

2 tbsp sugar

1 tsp lemon juice

For the Graham Cracker Crumble:

¾ cup graham cracker crumbs

2 tbsp melted butter

1 tbsp sugar

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Instructions

Make the Blueberry Swirl:
In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook, stirring occasionally, for 5–7 minutes until berries burst and the mixture thickens slightly. Cool completely and refrigerate.
Make the Cheesecake Ice Cream Base:
In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, vanilla extract, and a pinch of salt. Gradually whisk in the milk until the mixture is smooth and creamy. Stir in the heavy cream.
Churn the Ice Cream:
Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes) until it reaches soft-serve texture.
Make the Graham Cracker Crumble:
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Spread onto a baking sheet and bake at 350°F (175°C) for 6–8 minutes. Let cool completely.
Assemble the Ice Cream:
In a freezer-safe container, layer the churned ice cream, blueberry swirl, and graham cracker crumble. Swirl gently with a knife. Repeat layering until the container is full.
Freeze Until Firm:
Cover and freeze for at least 4 hours or until fully set and scoopable.

Notes

Soften your cream cheese! Cold cream cheese won’t mix smoothly and may leave lumps.
Blueberries can be fresh or frozen. Just thaw frozen ones before cooking to avoid excess moisture.
No ice cream maker? Freeze the base in a shallow container, stirring every 30 minutes for about 2–3 hours.
Want to switch it up? Try raspberries or strawberries for the swirl, or use crushed Biscoff instead of graham crackers.
Make ahead tip: All components (swirl, base, crumble) can be made up to 2 days in advance and assembled later.