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4 from 1 vote

Blueberry Cheesecake Ice Cream

This blueberry cheesecake ice cream combines rich cheesecake pudding, cream, and milk with sweet blueberries and graham cracker crumbles for a luscious, dessert-inspired treat. Made in a 4-quart ice cream maker, it’s easy to prep and perfect for summer gatherings or cozy evenings at home. The result is smooth, creamy, and bursting with classic cheesecake flavor—minus the oven.
Course Dessert
Cuisine American
Keyword blueberries, cheesecake, homemade, ice cream, ice cream maker
Prep Time 10 minutes
Churning Time 40 minutes
Total Time 50 minutes
Servings 20 servings
Calories 543kcal
Author Laura

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.

Nutrition

Serving: 1 serving | Calories: 543kcal | Carbohydrates: 52g | Protein: 19g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 379mg | Potassium: 854mg | Fiber: 0.3g | Sugar: 49g | Vitamin A: 1015IU | Vitamin C: 6mg | Calcium: 714mg | Iron: 1mg