Packed with flavor and perfect for a summer treat, this homemade blueberry cheesecake ice cream is going to be a favorite for sure!
Blueberry Cheesecake Ice Cream
Milk. Truth be told, I usually kinda cheat when I make this blueberry cheesecake ice cream. While I have made it completely from scratch with fresh goats’ milk (that recipe is written down below), when our goats aren’t in milk I usually just use Aldi’s gourmet vanilla ice cream. It works great both ways!
If you want to cut back on your dairy-intake but you don’t want to make your own ice cream, you can buy Straus Family Creamery, Cosmic Bliss for dairy-free. Of course, the cream cheese will still have dairy…
Eggs. I love using raw egg yolks for my ice creams. They not only help the ice cream stay as healthy as possible, they also help make it creamier. When eating raw eggs you should always make sure your eggs are as fresh as possible. If you don’t have access to fresh eggs you can use organic.
If you cannot have eggs you can leave this ingredient out.
Honey. My favorite sweetener for ice creams is always honey. If you want to use maple syrup or agave or something like that you could. I’m not sure how it would change the flavor, but I’m sure it would still be delicious!
If you want to use a granulated sweetener, then you would need to add it to the milk mixture and heat it up to melt the sugar, then cool it down again.
Cream cheese. You can use whatever kind of cream cheese you like for this recipe. If you don’t care about organic, just use whatever! If you do like organic then Nancy’s is a great brand. If you’re dairy-free and you have a non-dairy cream cheese option you like, you can probably use that here, as well. Just note that I haven’t tried the dairy-free cream cheeses so use at your own discretion.
Blueberries. You can use fresh or frozen blueberries for this ingredient. I usually just use frozen because it’s cheaper to buy organic frozen blueberries than fresh ones. Either way, they cook down the same into a nice chunky syrup.
More delicious healthy ice creams.
If you are looking for more delicious and healthy homemade ice creams, here are a few of my favorites…
- chocolate matcha ice cream
- easy homemade chocolate ice cream
- creamy coconut chai ice cream
- coffee ice cream with fudge swirl
- creamy lemon ice cream
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Blueberry Cheesecake Ice Cream
Free from grain and gluten, with dairy-free option.
Ingredients
- 4 cups raw milk (cow, goat, or full-fat coconut milk)
- 4 egg yolks (fresh and organic is best)
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 16 ounces of cream cheese, room temperature (Nancy’s organic is good!)
- a few pinches of sea salt
- 1 cup organic blueberries
Instructions
Place the blueberries in a small saucepan over medium-low heat, cover, and stir every now and again until berries cook down and begin to mash.
Remove from heat and cool.
Place milk, eggs, honey, vanilla, cream cheese, and salt in a blender and puree.
Pour ice cream mixture and cooled blueberry sauce into an ice cream maker and churn for about 15 minutes. I use the ice cream maker attachment for my KichenAid.
Pour into a freezer-safe container and freeze until set (about 2-3 hours).
Note:
To make with store-bought vanilla ice cream:
Set 1 quart of organic vanilla ice cream on the counter until beginning to soften.
Add softened ice cream, cream cheese, and blueberries into mixing bowl and mix with stand mixer or hand beaters until everything is incorporated.
Pour into freezer-safe container and freeze until set (about 2-3 hours).
