Blueberry Cheesecake Ice Cream
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Homemade ice cream is a cherished tradition in our family—one we indulge in just a few times a year. Over the next few days, I’ll be sharing some of our all-time favorite recipes, starting with this Blueberry Cheesecake Ice Cream. I first discovered it from a fellow Pinching Your Pennies member who goes by “beandip,” and it’s been a hit ever since.
Although the photo doesn’t do it justice (we let it sit a little too long before serving), the flavor is absolutely delicious. If I could tweak one thing, I’d leave the graham crackers out of the initial mixture. They tend to dissolve completely, and I prefer nice chunks for texture. Instead, when the ice cream maker starts to slow down, that’s the perfect moment to mix in the graham cracker pieces and let the machine finish.
One final tip: when adding milk at the beginning, hold back just a bit from the fill line to prevent overflow. Next time, I’m planning to try fresh raspberries—either stirred in with the graham crackers or served right on top for a burst of fruity brightness.
Ingredients for Blueberry Cheesecake Ice Cream
- JELL-O CHEESECAKE PUDDING (INSTANT)
- HEAVY WHIPPING CREAM
- EVAPORATED MILK
- SUGAR
- CONDENSED MILK
- VANILLA
- FROZEN BLUEBERRIES
- GRAHAM CRACKER OR GOLDEN GRAHAMS
- WHOLE MILK
Instructions for Blueberry Cheesecake Ice Cream Recipe
In a large mixing bowl, whisk together the cheesecake pudding mix and heavy cream until smooth and well combined.
Add the remaining ingredients- evaporated milk, sugar, sweetened condensed milk, milk, vanilla extract, and the frozen blueberries. Stir until everything is fully incorporated.
Pour the ice cream mixture into a 4-quart ice cream freezer and freeze according to the manufacturer’s instructions. As the ice cream maker begins to slow, add in the mashed graham crackers.
Once churned, transfer the ice cream to a container and freeze for a few hours to firm up, or serve immediately for a softer texture.
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work just fine. The flavor stays vibrant and the texture holds up beautifully.
Do I need an ice cream maker for this recipe?
Yes, this version is designed for a 4-quart ice cream freezer. If you don’t have one, you can try a no-churn method by whipping the base and freezing it in a loaf pan, but the texture will be slightly different.
Can I make this ahead of time?
Definitely. Once churned, the ice cream can be stored in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for a few minutes before scooping for the best texture.
FOR MORE RECIPES LIKE THIS, TRY:
Blueberry Cheesecake Ice Cream
Real Mom Kitchen
Equipment
Ingredients
- 3.4 oz pkg Jell-o cheesecake pudding instant
- 2 cups whipping cream
- 12 oz can evaporated milk
- ¾ cup sugar
- 14 oz can sweetened condensed milk
- 2 tsp vanilla
- 1 cup frozen blueberries
- 6 mashed graham cracker or 1 cup golden grahams
- 4 cups whole milk fill to freezer line
Instructions
- This is for a 4 quart freezer. Mix pudding and cream together then add the remaining ingredients and stir to combine. Freeze according to manufacturers directions.
