No-Churn Cheesecake Ice Cream

1 photo (if any)

Adapted from The Pastry Affair

Yields about 1 quart

Original directions are for blueberry - needs to be adapted for generic use


  • 1 1/2 cups blueberries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 teaspoon cornstarch
  • 6 ounces cream cheese, room temperature
  • 1/2 cup brown sugar
  • 2 cups whipping cream, cold
  • 2 teaspoons vanilla extract

In a small saucepan, combine blueberries and granulated sugar. Cook over medium high heat until berries burst and release their juices (about 5-10 minutes). Add the cornstarch to thicken and continue cooking for another 1-2 minutes. Remove from heat and place blueberries in the freezer to cool down quickly (about 10-12 minutes).

In a large mixing bowl, beat the cream cheese and brown sugar until smooth. Add 1/2 cup cream and whip until the cream cheese mixture becomes incorporated. Scrape the bowl as needed. Add the rest of the cream and the vanilla extract and continue whipping until stiff peaks form.

In a plastic container, spread half the whipped cream. Top with half the blueberries. Spread the remaining cream and top with the remaining blueberries. Using a knife, swirl the ice cream. Cover and place in the freezer for 6 full hours before serving. No ice cream maker necessary!

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