Blueberry Cheesecake Ice Cream

Blueberries are in season right now, so don’t miss the window to make blueberry cheesecake ice cream.

It’s a luscious treat for a hot summer day and can easily be made in the ice cream maker.

That recipe and more for frozen treats can be found on our new recipe site:

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Andrea Weigl

Blueberry Cheesecake Ice Cream

This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model or an ice cream attachment for your Kitchenaid mixer; they typically have a smaller capacity. Adapted from

2 cups granulated sugar

3/4 cup (6 ounces) cream cheese, softened

4 large egg yolks

2 cups heavy cream

2 cups half-and-half

3 cups fresh blueberries, coarsely chopped

1/4 cup powdered sugar

1/4 cup water

Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of the hot milk mixture to the cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160 degrees, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat and cool completely.

Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Yield: 2 quarts.