Blueberry Cheesecake Ice Cream

This Blueberry Cheesecake Ice Cream captures all the comfort and flavor of a classic cheesecake in frozen form—tangy, creamy, and just sweet enough. A silky cream cheese custard base provides authentic cheesecake flavor, balanced by a bright blueberry swirl and crunchy browned-butter graham crumble that evokes a perfectly toasted crust.

Ingredients

Blueberry Swirl

• ¼ cup sugar
• 1 tbsp cornstarch
• ½ cup water
• 1¼ cups blueberries (fresh or frozen)
• 1 tbsp lemon juice
• pinch table salt

Browned Butter Graham Crumble

• 2 cups graham cracker crumbs
• 1 tbsp sugar
• ½ tsp cinnamon
• ½ cup (1 stick) unsalted butter
• ½ tsp vanilla extract
• pinch table salt

Cheesecake Ice Cream Base

• 6 oz cream cheese, softened
• 1½ cups whole milk
• 1½ cups heavy cream
• ¾ cup sugar
• 4 egg yolks
• ½ tsp vanilla extract
• 1 tsp lemon zest (optional)
• pinch table salt

Directions

Prepare the Blueberry Swirl

In a small saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth, then stir in blueberries and lemon juice.

Bring to a gentle boil and simmer for 5–6 minutes, stirring occasionally, until thickened and jam-like.

Cool completely before using.

Make the Browned Butter Graham Crumble

In a small saucepan over medium heat, melt butter and cook, swirling occasionally, until it turns golden and smells nutty (about 4–5 minutes). Immediately remove from heat and stir in vanilla and a pinch of salt.

In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour the browned butter mixture over the crumbs and stir until evenly coated.

Spread on a parchment-lined baking sheet and bake at 350°F for 10–12 minutes, stirring once, until fragrant and lightly toasted. Cool completely, then crumble into small clusters.

For best texture, spread the cooled crumble on a parchment-lined baking sheet and freeze for 20–30 minutes before mixing into the ice cream.

Prepare the Cheesecake Ice Cream Base

In a saucepan, warm milk and cream over medium heat until steaming.

In a separate bowl, whisk yolks and sugar until pale and thick. Slowly temper with ½ cup of the warm milk mixture, whisking constantly, then return everything to the saucepan.

Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C).

Remove from heat and whisk in cream cheese, vanilla, lemon zest, and salt until smooth. Strain through a fine mesh sieve if needed for texture.

Chill thoroughly, preferably overnight.

Churn & Assemble

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. When nearly finished, fold in the frozen graham crumble.

In a freezer-safe container, layer the churned ice cream with alternating spoonfuls of blueberry swirl and additional crumble.

Swirl gently with a butter knife (do not overmix). Freeze until firm.

Notes

Preparation

• Freeze the graham crumble before folding it into the ice cream to help preserve crunch and prevent softening.
• Chilling the blueberry swirl thoroughly helps prevent it from bleeding into the custard during layering.
• For an extra-cheesecake tang, replace ¼ cup of the milk with buttermilk (stir it in after cooking the custard).
• Browning the butter is essential for a warm, nutty aroma that mimics a true cheesecake crust.

Serving Suggestions

• Serve with fresh blueberries, strawberries, or raspberries.
• Add a drizzle of warm blueberry sauce for a sundae-style presentation.
• Top with extra graham crumble for added texture.

Variations

• Swap the blueberries for raspberries, strawberries, or blackberries using the same proportions.
• Add a **lemon cheesecake** twist by doubling the lemon zest and adding 1 tsp lemon juice to the custard after cooking.
• For a swirl-forward ice cream, increase the blueberry mixture to 1½× the recipe.

Make-Ahead & Storage

• Refrigerate the custard base for up to 2 days before churning.
• Store the blueberry swirl for up to 1 week in the refrigerator.
• Keep graham crumble at room temperature for 3 days, or freeze for longer storage.
• Store churned ice cream in an airtight container for up to 1 week for best texture.