Irresistibly Creamy Blueberry Swirl Cheesecake Ice Cream

Ingredients  

• 2 cups Heavy Cream Substitute with coconut cream for a non-dairy option.
• 1 cup Whole Milk Low-fat milk may make it less creamy.
• 8 oz Cream Cheese Full-fat is best for richness.
• 3/4 cup Granulated Sugar Adjust according to taste.
• 1 tbsp Vanilla Extract Use pure vanilla for the best results.
• 1 pinch Salt Balances sweetness.

Blueberry Swirl

• 2 cups Blueberries Fresh or frozen.
• 1/4 cup Sugar Adjust based on berry sweetness.
• 1 tbsp Lemon Juice Fresh is preferable.

Graham Cracker Crumble

• 1 cup Graham Cracker Crumbs Use gluten-free alternatives if needed.
• 1/4 cup Melted Butter Opt for vegan butter for a dairy-free version.

Method 

Preparation Steps

1. Make the Blueberry Swirl: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries burst and the mixture thickens, about 8-10 minutes. Allow it to cool completely.
2. Prepare the Cheesecake Ice Cream Base: Beat the softened cream cheese until smooth. Mix in the sugar, vanilla, and a pinch of salt, then gradually whisk in the milk. Stir in the heavy cream until well combined.
3. Churn the Ice Cream: Pour the cream cheese mixture into an ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
4. Make the Graham Cracker Crumble: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Spread this mixture on a baking sheet and bake at 350°F for 6–8 minutes until golden. Let cool completely.
5. Assemble & Freeze: In a freezer-safe container, layer the churned ice cream, blueberry swirl, and graham cracker crumble. Swirl gently to combine and freeze for at least 4 hours until firm.