Blueberry Cheesecake Ice Cream

Sep 19, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Vanilla: Beans Medium

Two generous scoops of blueberry cheesecake ice cream in a shallow ceramic bowl, softly melting at the edges

Creamy homemade blueberry cheesecake ice cream with real cream cheese, cooked blueberry swirls, and pure vanilla bean for a rich, tangy flavor.

Prep 30 min

Cook 5 min

Cooling 2 hr 45 min

Total 3 hr 20 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

2.0 cups (480.0 ml)heavy cream
1.0 cup (240.0 ml)whole milk
¾ cup (150.0 g)granulated sugar
⅛ tsp (0.625 g)fine sea salt
1.0vanilla bean, split and scraped
4.0 oz (113.0 g)cream cheese, softened
1 ½ cups (225.0 g)blueberries, cooked and cooled
¼ cup (50.0 g)granulated sugar, for cooking blueberries
1.0 tbsp (15.0 ml)fresh lemon juice, for cooking blueberries

Make it at home

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Instructions

In a medium saucepan, combine milk, heavy cream, granulated sugar, fine sea salt, and the scraped seeds along with the pod of the vanilla bean. Heat gently over medium heat until sugar dissolves and mixture is warm but not boiling, about 5 minutes.
Remove from heat, cover, and let steep for 30 minutes to infuse vanilla flavor. Remove the vanilla bean pod and discard.
In a standing mixer or with a hand mixer, beat the softened cream cheese until smooth and creamy.
Slowly pour the warm milk and cream mixture into the cream cheese, mixing continuously until fully combined and smooth. Chill this cheesecake ice cream base in the refrigerator for at least 2 hours until cold.
Meanwhile, make the blueberry compote: in a small saucepan, combine blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 10 minutes. Cool completely.
Once both mixtures are chilled, pour the cheesecake base into an ice cream maker and churn according to manufacturer's instructions, about 30-40 minutes.
During the last 5 minutes of churning, gradually add the cooled blueberry compote to create swirls throughout the ice cream without fully blending it in.
Transfer the ice cream to an airtight container and freeze for at least 45 minutes before serving to firm up.

Tips

Steeping the vanilla bean seeds and pod in the warm cream base intensifies the vanilla flavor without adding bitterness.
For smoother blueberry swirls, cool the compote completely before adding it towards the end of churning to prevent melting the ice cream base.

Recipe FAQ

How long does it take to make blueberry cheesecake ice cream?

Plan on 30 minutes of prep and 5 minutes of cooking, plus 2 hours 45 minutes to chill and freeze. The recipe makes about 1 quart (8 servings).

How should I store blueberry cheesecake ice cream?

Store blueberry cheesecake ice cream in an airtight container in the freezer for up to 2 weeks. Let soften at room temperature for 5-10 minutes before scooping.

Can I make blueberry cheesecake ice cream ahead?

Prepare the cheesecake ice cream base and blueberry compote a day ahead to allow thorough chilling and flavor melding.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Creamy homemade blueberry cheesecake ice cream with real cream cheese, cooked blueberry swirls, and pure vanilla bean for a rich, tangy flavor.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

382 Calories / serving

27.3g Fat

33.2g Carbs

3.5g Protein

31.6g Sugar

Whole recipe (8 servings): ~3056 cal · 218g fat · 266g carbs · 28g protein · 253g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 382 calories

What it takes to burn one serving

Brisk walking 72 min·4.2 mi·~8400 steps
Walking uphill or incline treadmill 52 min·2.6 mi·~5200 steps
Moderate cycling 39 min·7.8 mi
Swimming laps 54 min
Jogging 37 min·3.1 mi·~5900 steps
Stair climbing 35 min·~3150 steps
Dancing 62 min
Bodyweight circuit training 39 min
Cleaning, errands, or playing with the dog 89 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.