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Blueberry Cheesecake Ice Cream

Course Dessert
Cuisine American
Keyword blueberry, cheesecake, graham crackers, ice cream
Prep Time 15 minutes
Cook Time 15 minutes
Ice Cream Machine 1 hour
Servings 6 people


  • 2 cup Blueberries we use frozen
  • ½ cup Blueberry Preserved
  • ¾ cup Granulated Sugar
  • cup Cream Cheese room temperature
  • cup Whole Milk
  • 1 cup Heavy Cream
  • ½ tsp Fine Sea Salt
  • 1 tsp Vanilla Extract
  • 8 whole Graham Crackers chopped


  1. In a pan cook frozen blueberry & ¼ cup blueberry preserved over medium heat. Cook until blueberry is soft & the water from blueberry has reduced. The consistency is quite thick.

  2. Turn off the heat. Set aside & put it in a bowl. Let cool for 15 minutes then save it in a fridge.

  3. In the bowl of a blender or food processor, puree the remaining ice cream ingredients except for the graham crackers until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

  4. Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the blueberry mixture and graham crackers.

  5. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor are ripened for at least 2 hours.

Recipe Notes

  • We use frozen blueberries. If you use fresh blueberries, look for plump blueberries with skin that isn't mushy. Also, choose blueberries that the color are full blue or dark purple.
  • If you use vanilla extract, make sure not to add too much, because it will make the taste bitter and the texture hard.
  • You can add lime juice if you like more tartness in the ice cream. Yet, I think this blueberry is sour enough.
  • You can use this Graham Cracker as a mixture or you can make it a sandwich to eat it.