Cool off this summer with this fruity No-Churn Blueberry Cheesecake Ice Cream. This blueberry cheesecake ice cream recipe is tasty and easy to make.
What You Need
Original recipe yields 10 servings
1 cup blueberries
1 Tbsp. water
1 cup sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1 Tbsp. vanilla
4 graham crackers, broken into small pieces
Add To Shopping List
Let's Make It
Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
Process remaining sugar with all remaining ingredients except graham cracker pieces in food processor until well blended; spoon into 1-1/2-qt. freezer-proof container. Gently stir in graham cracker pieces. Top with spoonfuls of the blueberry mixture; swirl gently with spatula.
Freeze 5 hours or until firm.
Cool off after an outdoor activity this summer with a serving of this fruity ice cream treat!
After the ice cream is completely frozen, cover the surface with plastic wrap, pressing plastic wrap directly onto surface of ice cream. Cover with lid. Store in freezer up to 1 week before serving.
Prepare using raspberries or blackberries.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fibers 0.5904g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.