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5 from 3 votes

No Churn Easy Blueberry Cheesecake Ice Cream


  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 8 oz softened Cream Cheese
  • 2 tsp Vanilla
  • 2 cup thawed Frozen Blueberries
  • 3 tbsp Sugar
  • 2 tbsp Lemon Juice


  • Cook blueberries, sugar, and lemon juice over medium high heat.
  • Bring to a boil, ensuring berries crush and release juice.
  • Allow to boil until it starts to thicken.
  • Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
  • In a large bowl, beat cream cheese until creamy and smooth.
  • Using a electric whisk, add condensed milk and vanilla, whisking until smooth
  • Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
  • Spread half of this mixture into a loaf pan.
  • Spoon chilled blueberry sauce over the whipped mixture.
  • Top with remaining cream mixture, spreading evenly.
  • Using a knife, drag or swirl the blueberry mixture into the cream mixture.
  • Cover with foil and freeze for 6 hours or until firm.