Blueberry cheesecake ice cream

Blueberry Cheesecake Ice Cream


This Blueberry Cheesecake Ice Cream is delicious, and you don't even need an ice-cream maker to make it!

  • 30 mins + freezing
  • Makes about 1L
  • Easy


  • 500ml cream
  • 250ml milk
  • 310ml icing sugar
  • 2 egg yolks
  • 230g tub cream cheese
  • 15ml vanilla essence


  • 250ml blueberries (fresh or frozen)
  • 30ml castor sugar
  • 3ml cornflour
  • 30ml lemon juice


  1. Heat the cream, milk, icing sugar and egg yolks on medium for about 10 minutes, whisking constantly until slightly thickened. Remove from the heat and whisk in the cream cheese and vanilla until smooth. Allow to cool completely, stirring occasionally.
  2. For the blueberry sauce, heat the blueberries and sugar on medium high until the blueberries begin to release their juices. Mix the cornflour with the lemon juice until the mixture is smooth, then stir it into the blueberries. Bring to boil, then simmer for 1 minute.
  3. Pour the ice cream and blueberry sauce, alternating, into a 1L container. Use a skewer or thin-blade knife to swirl the mixtures together until marbled. Freeze for about 4-5 hours.

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