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Home » Dessert » Blueberry Cheesecake Ice Cream

June 11, 2015 9 Comments

Blueberry Cheesecake Ice Cream

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Enjoy summer with this delicious Dairy-free Blueberry Cheesecake Ice Cream | cookingwithcurls.com

Enjoy summer a little bit more with this rich and creamy Blueberry Cheesecake Ice Cream! You are going to love this ice cream, and as always, I have included a dairy-free version!! If you use vegan cookies, you can even make this Blueberry Cheesecake Ice Cream for your vegan friends…so they can be happy too…..

Enjoy summer with this delicious Dairy-free Blueberry Cheesecake Ice Cream | cookingwithcurls.com

Don’t you just want to stick you spoon through the screen right now? I am wishing that I still had some left in the freezer. I hate to admit this, but it didn’t last very long!

How to make Blueberry Cheesecake Ice Cream:

Beat the cream cheese, coconut milk {or half and half}, sugar, and salt together in a large bowl until smooth and creamy…..

Blueberry Cheesecake Ice Cream beat cookingwithcurls.com

Now this is where you have a decision to make…..I added vanilla vodka to mine so the ice cream would not harden into a rock solid mass. 😉 If you do not want to use alcohol, just use milk and vanilla extract. Beat that in and pour into a frozen ice cream canister…..

Blueberry Cheesecake Ice Cream bucket cookingwithcurls.com

and process according to manufacture’s instructions, about 20 minutes…..

Blueberry Cheesecake Ice Cream freeze cookingwithcurls.com

While the ice cream is churning, crush your Nilla Wafers…..

Blueberry Cheesecake Ice Cream crush cookingwithcurls.com

I went a bit crazy while pounding my Nilla Wafer with a rolling pin and pulverized them. They pretty much disappeared into the ice cream so you will want to leave them a bit chunkier. 😉

Scrape ice cream out of canister and place in a large plastic container…..

Blueberry Cheesecake Ice Cream frozen cookingwithcurls.com

Add the Nilla Wafer chunks and Blueberry Preserves…..

Blueberry Cheesecake Ice Cream topping cookingwithcurls.com

Swirl mixture together with a spoon…..

Blueberry Cheesecake Ice Cream swirl cookingwithcurls.com

Cover with a lid, and place in the freezer…..

Rich and creamy Blueberry Cheesecake Ice Cream is the perfect ending to any meal | cookingwithcurls.com

One to four hours in the freezer will give you a “soft-serve” type of ice cream. Freeze overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream. 😉

Dairy-free Blueberry Cheesecake Ice Cream | cookingwithcurls.com

Notes:

  • Yes, there is a legitimate reason why I add alcohol to ice cream. Dairy-free ice cream is rock solid when frozen, and since alcohol doesn’t freeze the ice cream is easier to scoop.
  • If using dairy-free cream cheese, it needs to be at room temperature or it will not blend. Beat until creamy before adding the other ingredients.
  • Yes, store bought blueberry preserves will work just fine in this recipe.
  • If you prefer graham crackers, use those. I always use vanilla wafers in my cheesecakes, so I use them in my ice cream as well.
  • Make sure you swirl the blueberry preserves and wafers into the corners, not just in the center.
  • If not using the vodka, set out on the counter for 30 minutes to soften before serving.

More delicious ice cream recipes:

  • Pistachio Ice Cream with Pistachio Praline
  • Raspberry-Thyme Ice Cream
  • Tiramisu Ice Cream
  • Lemon Cheesecake Ice Cream

I love me some ice cream, as if you couldn’t tell. 😉

I used these products to create this post:

  • Tovolo Ice Cream Tub
  • Zyliss Ice Cream Scoop
  • Stamped Wooden Spoons
  • Cuisinart Ice Cream Maker

Enjoy!!

Enjoy summer with this delicious Dairy-free Blueberry Cheesecake Ice Cream | cookingwithcurls.com

Blueberry Cheesecake Ice Cream

Sweet vanilla ice cream with swirls of blueberries and vanilla wafers make this Blueberry Cheesecake Ice Cream a delicious summer treat!
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Course: Dessert
Cuisine: American
Keyword: blueberry, ice cream, dessert, recipe, dairy-free
Prep Time: 30 minutes
Chilling Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 6 Servings
Calories: 615kcal
Author: Lisa Johnson

Ingredients

  • 16 ounces dairy-free cream cheese, at room temperature (or use regular cream cheese)
  • 13.66 ounce can full fat coconut milk - in a can (or use 1 2/3 cups half and half)
  • 2/3 cup super-fine sugar
  • 1/8 teaspoon sea salt
  • 1/4 cup vanilla vodka (or milk + 1 tablespoon vanilla extract)
  • 12 Nilla wafer cookies (crushed)
  • 1/2 cup blueberry preserves

Instructions

  • In a large bowl, beat together cream cheese, coconut milk {or half and half}, sugar, and salt until smooth and creamy.
  • Add the vodka or milk and beat to combine.
  • Pour mixture into a frozen ice cream canister and process according to manufacture's instructions, about 20 minutes.
  • Scrape ice cream out of canister and place in a large plastic container.
  • Add the Nilla wafer chunks and blueberry preserves, and swirl with a spoon. Cover with a lid, and place in the freezer.
  • One to four hours in the freezer will give you a "soft-serve" type of ice cream. Overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream.

Notes

  • Yes, there is a legitimate reason why I add alcohol to ice cream. Dairy-free ice cream is rock solid when frozen, and since alcohol doesn’t freeze the ice cream is easier to scoop. 
  • If using dairy-free cream cheese, it needs to be at room temperature or it will not blend. Beat until creamy before adding the other ingredients.
  • Yes, store bought blueberry preserves will work just fine in this recipe.
  • If you prefer graham crackers, use those. I always use vanilla wafers in my cheesecakes, so I use them in my ice cream as well.
  • Make sure you swirl the blueberry preserves and wafers into the corners, not just in the center.
  • If not using the vodka, set out on the counter for 30 minutes to soften before serving.
  • To make vegan, use vegan cookies.
  • To make gluten-free, use gluten-free cookies.
  • Blueberry Preserves recipe.

Nutrition

Calories: 615kcal | Carbohydrates: 61g | Protein: 7g | Fat: 39g | Saturated Fat: 22g | Sodium: 408mg | Potassium: 207mg | Fiber: 6g | Sugar: 44g | Vitamin C: 4.4mg | Calcium: 65mg | Iron: 2.1mg
Previous Post: « Blueberry Preserves
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Reader Interactions

Comments

  1. Joanne T Ferguson says

    June 12, 2015 at 4:44 am

    This looks delicious Lisa and even though it is winter here, I would still like to try your ice cream! Pinned and shared and hope to see you on Saturday!

    Reply
    • Joanne T Ferguson says

      June 18, 2015 at 1:47 am

      As a friendly follow up Lisa, your ice cream is featured via The Say G’day Party in my blog post coming today! Pinned and shared! Great photo! Great recipe!

      Reply
  2. Gina says

    June 16, 2015 at 1:25 pm

    Good LORD – you are trying to kill me Lisa! Can’t wait to try it!

    Reply
  3. Christine @ A Sprinkle of This and That says

    June 18, 2015 at 9:00 am

    Can I get a triple scoop? Love it!

    Reply
  4. Karly says

    June 22, 2015 at 7:44 am

    This looks so delicious! I will be craving this all day. Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  5. Michelle @ A Dish of Daily Life says

    June 25, 2015 at 7:40 am

    This looks SO good!! I can never turn down cheesecake anything…I love that you made it into an ice cream! Definitely trying this! Pinning and sharing and featuring you at the #FoodieFriDIY party tonight! 🙂

    Reply
  6. Deb@ Cooking on the Front Burner says

    June 26, 2015 at 11:47 am

    Thanks for the tip of alcohol! Love that idea – hate when it gets rock hard

    Reply
  7. Rosanne Malpage says

    June 14, 2020 at 9:10 pm

    What size can of coconut milk? Or how much half and half?

    Reply
    • Lisa Johnson says

      June 14, 2020 at 11:15 pm

      A standard 13.66 fl oz can of coconut milk, or 1 2/3 cups half and half.

      Reply

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