Blueberry Cheesecake Ice Cream

Creamy cheesecake ice cream with bursting blueberry sauce and a yummy graham cracker crumble swirled thoughout!

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For the Ice Cream base:

  • 8oz. cream cheese, room temperature
  • 1 C. sour cream
  • 1 C. whole milk
  • 1/2 C. heavy cream
  • 3/4 C. sugar
  • 2 Tbls. vanilla
  • 1/2 lemon, juiced

For the Blueberry sauce:

  • 1 pint blueberries
  • 1/2 C. water
  • 1/2 C. sugar
  • 1/2 lemon, juiced
  • 1 Tbls. corn starch

For the Graham Cracker crumble:

  • 1 package graham crackers (one wrapped envelope from box)
  • 1/2 C. flour
  • 1/4 C. brown sugar
  • 1/2 stick butter, melted


  1. Make the Ice Cream base: In blender or food processor, or use a hand mixer, add ice cream base ingredients and blend to combine ingredients. Pour into container and refrigerate several hours or overnight to completely chill the mixture.
  2. Make the Blueberry sauce: Combine blueberry sauce ingredients into saucepan. Stir well and bring mixture to boil. Reduce heat and cook a several minutes until sauce is thickened. You can crush the blueberries if you want or leave them whole. Pour into container and chill in refrigerator.
  3. Make the Graham Cracker crumble: Preheat oven to 350° Crush the graham crackers into coarse crumbles. Combine graham crackers in bowl with remaining crumble ingredients. Stir thoroughly to combine ingredients and make sure they’re all covered with the melted butter. Spread on baking sheet and bake in oven about 10-15 minutes. Stir a few times while baking. Remove from oven and let cool. Store in plastic bag until ready to use.
  4. Make the Ice Cream: Churn ice cream base in ice cream maker according to manufacturer’s directions. Mine takes about 20 minutes. Just prior to finishing, pour some of the graham cracker crumble into the machine, about 1 -1 1/2 cups (as much as you want).
  5. In freezer container, pour half of ice cream mixture. Layer some blueberry sauce (you could add more crumble here if you want). Top with remaining ice cream, then more blueberry sauce. Using a knife, lightly swirl the sauce through the ice cream. Sprinkle more crumble on top, cover and freeze until frozen throughout.