A delicious no churn creamy ice cream that tastes just like blueberry cheesecake!

So they headed out to the driveway, matching in blue, and got to work cleaning my car. As they were cleaning they decided if they were going to be in ‘uniform’ they should probably have a name for their little scrub hub! They worked on cleaning my car for what seemed like hours.

It was a hot day so when they were all done working I served them up the best tasting ice cream you’ll ever have – No Churn Blueberry Cheesecake Ice Cream. In case you need a little more convincing, it’s the best ice cream because

No ice cream maker is needed!

Simple, easy ingredients!

Super easy to make!

Tastes JUST LIKE blueberry cheesecake!

This is hands down one of my favorite recipes on the blog!

What You Need to Make No Churn Blueberry Cheesecake Ice Cream

Fresh Blueberries

Sugar

Lemon Juice

Cream Cheese

Sweetened Condensed Milk

Vanilla Extract

Heavy Whipping Cream

Graham Cracker Crumbs

How to Make No Churn Blueberry Cheesecake Ice Cream

Combine 2 cups fresh blueberries, 3 tbsp sugar, and 3 tbsp lemon juice to medium size pot and bring to a boil over medium heat. Stir frequently. Once the mixture has reached a boil, continue to boil for additional 5-7 minutes until the sauce has thickened a little.

Remove from heat and allow the sauce to cool. Once cooled, place in the refrigerator for an hour to completely cool down.

Once the sauce is completely cooled, add 8 oz softened cream cheese to a medium size bowl. Beat until smooth, then slowly add in 14 oz sweetened condensed milk and 1 tbsp vanilla and mix until completely smooth.

In a separate bowl, beat 2 cups heavy whipping cream until whipped into stiff peaks.

Fold (not beat) the whipped cream into the cream cheese mixture.

Once the whipped cream is folded in, carefully fold the blueberry sauce into the batter. Only fold 3-4 times; over mixing will turn the entire ice cream mixture blue.

To freeze, alternate adding a layer of ice cream mixture, then graham cracker crumbs to container(s) of choice. Repeat layering until mixture and crumbs are used up.

Freeze for at least 5-7 hours before serving.

Tips for Making No Churn Blueberry Cheesecake Ice Cream

It’s best to use fresh blueberries, not frozen.

I like using a bread pan to freeze the ice cream in, but you can use any freezer friendly container.

When using a bread pan, the ice cream mixture will come close to overflowing so pour into the pan slowly and carefully to avoid a mess!

Remove from the freezer 5-10 minutes before serving to allow the ice cream to soften nicely before scooping.

You can serve this ice cream in any cone or bowl, including a waffle bowl!

For More Frozen Treats, Check Out

For More Blueberry Recipes, Check Out

Easy Vegan Blueberry Crisp

Easy Blueberry Oatmeal Crumble Bars

Vegan Blueberry Muffins

Ingredients

2 cups Fresh Blueberries

3 tbsp Sugar

3 tbsp Lemon Juice

8 oz Cream Cheese, Softened

14 oz Sweetened Condensed Milk

1 tbsp Vanilla Extract

2 cups Heavy Whipping Cream (Whipped to Stiff Peaks)

3/4 cup Graham Cracker Crumbs

Steps

Combine blueberries, sugar, and lemon juice to medium size pot and bring to a boil over medium heat. Stir frequently. Once the mixture has reached a boil, continue to boil for additional 5-7 minutes until the sauce has thickened a little.

Remove from heat and allow the sauce to cool. Once cooled, place in the refrigerator for an hour to completely cool down.

Once the sauce is completely cooled, add softened cream cheese to a medium size bowl. Beat until smooth, then slowly add in sweetened condensed milk and vanilla and mix until completely smooth.

In a separate bowl, beat heavy whipping cream until whipped into stiff peaks.

Fold (not beat) the whipped cream into the cream cheese mixture.

Once the whipped cream is folded in, carefully fold the blueberry sauce into the batter. Only fold 3-4 times; over mixing will turn the entire ice cream mixture blue.

To freeze, alternate adding a layer of ice cream mixture, then graham cracker crumbs to container(s) of choice. Repeat layering until mixture and crumbs are used up.

Freeze for at least 5-7 hours before serving.