Blueberry Cheesecake Ice Cream


This fourth of July, I went kinda crazy with the blueberries.  I had a lot sitting in the fridge that needed to get used up!  Know what’s better than a handful of berries right out of the fridge?  Berries in ice cream.  With cheesecake.  And chocolate chips.

Making this ice cream takes place in two stages, but each stage is very quick.  And your family will love it.  If you have strawberries or cherries on hand instead of blueberries, you can sub them in.  And you could also use dark or milk chocolate chips instead of the white chocolate chips.  Whatever floats your boat!

Blueberry Cheesecake

Ice Cream

  • 1 quart blueberries, picked through and rinsed well
  • 1/4 cup sugar
  • 1 tsp lemon juice
  • 1 box (11.1 oz) Jello no-bake cheesecake (plain)
  • 1-1/2 cups milk
  • 1 quart half and half (or 2 cups whole milk + 2 cups heavy cream)
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 cup white chocolate chips


  1. Place blueberries in a small saucepan with sugar and lemon juice.
  2. Heat over medium.  Once sugar begins to melt and berries begin to pop, mash lightly with a potato masher until it reaches the desired consistency.  I left mine pretty chunky.
  3. Bring to a boil, reduce heat to low, and cook about 15 minutes.
  4. Place hot berry syrup in a bowl and cover with plastic wrap.  Refrigerate overnight.  It will set up like jam- this is ok!


  1. Set the graham cracker crumb packet aside and use it for another use.
  2. Combine the cheesecake packet with 1-1/2 cups cold milk (I used 1%).  Whip well for about 3 minutes, then pour into a greased 8″x8″ pan.
  3. Cover with plastic wrap and refrigerate overnight.


  1. I use a countertop ice cream maker by Cuisinart, so make sure your ice cream maker bowl is ice cold.
  2. In a large mixing bowl, combine half and half, sugar and vanilla.  Mix well until the sugar is completely dissolved, about 3 minutes.  Stir in the blueberry syrup.
  3. Pour half the mixture into ice cream maker and let it run for about 10 minutes.
  4. Slowly spoon in half the cheesecake as the ice cream is churning.  Once the cheesecake is incorporated, add half the chocolate chips.  Let it continue to churn for another 5 to 10 minutes, or until it is the consistency of soft serve ice cream.
  5. Spoon ice cream into a freezer-friendly container and freeze until firm enough to scoop.
  6. Repeat steps 3-5 with remaining ice cream mix.

Happy summer!


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