This post contains no affiliate links. The products mentioned are items I use and love and think you will too.
Last weekend the temperature in Indiana finally hit 80°F, and ice cream was the first thing on my mind. No-churn ice cream is unbelievably simple and delicious. You don’t need an ice cream maker, and once you try this base you’ll likely be making variations all summer long.
How to Make No-Churn Ice Cream
This recipe is easy and uses common ingredients. Start by stirring the sweetened condensed milk, salt, and vanilla in a medium bowl and set it aside.
In a stand mixer with the whisk attachment, beat the room-temperature cream cheese on high until smooth and fluffy, about 5–7 minutes. Soft cream cheese and thorough whipping are important to avoid lumps.
Add the heavy cream and mix slowly at first to combine with the cream cheese. Once incorporated, increase the speed and whip until you reach stiff peaks, another 4–5 minutes.
Fold about one-third of the whipped cream into the sweetened condensed milk mixture to lighten it, then fold that mixture back into the remaining whipped cream. This creates a smooth cheesecake ice cream base that can be adapted with many mix-ins.
I had plenty of blueberries, so I made a fresh blueberry jam and a graham cracker crumble to layer into the ice cream for a classic blueberry cheesecake flavor.
Fresh Blueberry Jam
Combine the blueberries, water, sugar, and lemon (juice and zest) in a medium saucepan. Cook over medium heat for 10–15 minutes until the berries break down and the sauce thickens. Blueberries are naturally high in pectin, so they thicken nicely as they cook.
Stir frequently to prevent the mixture from boiling over. Once thickened, let the jam cool and strain it through a fine mesh sieve for a smooth texture, if desired.
Graham Cracker Crumble
Place crushed graham crackers in a nonstick skillet with butter, brown sugar, and a pinch of salt. Cook over medium heat, stirring, until the sugar dissolves and coats the crackers in a caramel-like glaze, about 5 minutes. Let the crumble cool completely before using.
Assembling and Freezing
Use any freezer-safe container. I prefer a round cake pan covered with plastic wrap. Spoon half of the ice cream mixture into the pan, dollop with blueberry jam, and swirl gently with a knife. Sprinkle with graham cracker crumble. Repeat with the remaining ice cream, jam, and crumble.
Freeze for at least 6 hours, or until firm. Serve in cones or straight from the pan—either way, it’s a delightful summer treat.
Blueberry Cheesecake No Churn Ice Cream
5 from 1 review
- Author: Elizabeth Buuck
- Prep Time: 15 minutes
- Total Time: 375 minutes
- Yield: 6 people
- Category: Dessert, Snack
- Cuisine: American
Description
Easy homemade blueberry cheesecake ice cream with fresh blueberry jam and a crunchy graham cracker crumble.
Ingredients
Cheesecake Ice Cream
- 4 oz (1/2 block) cream cheese, room temperature
- 14 oz (1 can) sweetened condensed milk
- 1/2 tbsp pure vanilla extract
- 2 1/2 cups heavy cream
- 1/4 tsp salt
Fresh Blueberry Jam
- 1 cup fresh blueberries
- 2 tbsp water
- 1/4 cup granulated sugar
- 1 lemon, juice and zest
Graham Cracker Crumble
- 1/2 cup graham crackers, crushed
- 2 tbsp brown sugar
- 2 tbsp butter
- Pinch (about 1/8 tsp) salt
Instructions
Cheesecake Ice Cream
- Stir together sweetened condensed milk, vanilla, and salt in a medium bowl and set aside.
- Beat the cream cheese in a stand mixer with the whisk attachment until smooth and fluffy, about 5 minutes.
- Add the heavy cream and beat slowly until combined with the cream cheese.
- Increase mixer speed and whisk until stiff peaks form, about 4–5 minutes.
- Fold one-third of the whipped cream into the sweetened condensed milk, then fold that mixture back into the remaining whipped cream to form the ice cream base.
Fresh Blueberry Jam
- Combine the blueberries, water, sugar, and lemon in a saucepan. Cook over medium heat until the berries break down and the mixture thickens, about 10–15 minutes.
- Stir often to prevent boiling over.
- For a smooth jam, strain through a fine mesh sieve and let cool.
Graham Cracker Crumble
- In a nonstick pan, combine crushed graham crackers, butter, brown sugar, and salt.
- Cook over medium heat until the butter melts and the sugar dissolves, about 5 minutes. Allow to cool.
Assembling and Freezing
- Spoon half of the ice cream base into a freezer-safe pan.
- Dollop blueberry jam over the ice cream and swirl with a knife.
- Sprinkle with graham cracker crumble.
- Repeat layers with the remaining ice cream, jam, and crumble.
- Cover and freeze for at least 6 hours, until firm.