Blueberry Cheesecake Ice Cream

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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…..

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…..

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…..

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

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

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…..

Add the Nilla Wafer chunks and Blueberry Preserves…..

Swirl mixture together 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. 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. 😉

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!!

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!

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Keyword: blueberry, ice cream, dessert, recipe, dairy-free

Prep Time: 30 minutes minutes

Chilling Time: 8 hours hours

Total Time: 8 hours hours 30 minutes minutes

Servings: 6 Servings

Calories: 615kcal

Author: Lisa Johnson

1/21x2x3x

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)
• ⅔ cup super-fine sugar
• ⅛ teaspoon sea salt
• ¼ cup vanilla vodka (or milk + 1 tablespoon vanilla extract)
• 12 Nilla wafer cookies (crushed)
• ½ cup blueberry preserves

Cook ModePrevent your screen from going dark

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