This Eggless Blueberry Cheesecake Ice Cream is one of those recipes that have been waiting in my drafts and I couldn’t wait any longer to share. I made it in August (how time flies!) and each time I look at my picture folder, the ice cream pictures would jump out at me waiting to be posted in the site.
So here goes.
I love ice-cream. I love cheesecake. Marrying these two flavours is like nirvana to me. Each time we stop at Haagen Dazs for ice cream, I almost always go for the strawberry cheesecake ice cream. They make it really well, creamy, cheesecake-y and just the right amount of sweetness. My especially like biting into the graham cracker bits in the cheesecake ice cream – yum!
Also check out my no-churn condensed milk ice cream recipe, this homemade chocolate ice-cream, and also these cheesecake truffles because they are delicious and because I say so.
- 10 oz / 280gm / 1 block of cream cheese softened to room temperature (low fat version works too)
- 1 cup of white sugar
- A pinch of salt
- ⅓ cup of mascarpone cheese at room temperature
- 1 cup of milk (whole milk is better)
- 1 tsp of vanilla extract
- ¼ cup of sour cream, at room temperature
- 6-8 graham crackers or digestive biscuits
- 2 tsp of melted butter
- A few blueberries (or any fruit of choice), to serve
- Whisk 10 oz or 280gm cream cheese until fluffy (about 2 mins). Make sure you leave it out to soften to room temperature
- Add 1 cup granulated white sugar and whisk again until well combined.
- Next, add ⅓ cup mascarpone, a cup of milk, 1 tsp vanilla, and ¼ cup sour cream.
- Beat well until the ingredients combine together. You can also beat after each addition, but I just did it in one go. Ensure it is lump-free before proceeding.
- Pour the mixture into a bowl. Cover lightly and refrigerate (don't freeze) for at least 2 hours or overnight.
- When the mixture is ready, bring out your ice cream maker. You need to prep it according to the manufacturer's instructions. I used my KitchenAid ice cream maker attachment. The bowl needs to be frozen for 12 hours so I had to do that before I could churn the ice cream.
- Pour the prepared ice cream mixture into the bowl and churn for the required amount of time. In mine, it took about 20 mins or so.
- When done, the mixture will resemble thick custard. Lick it now and test for sweetness. Or, just lick it anyway. YUM!
- While the ice cream is churning, lightly process the graham crackers with melted butter until the mixture resembles moist bread crumbs. You can do this in a mixer but make sure to use the pulse option. Don't powder the crackers too fine.
- Press some of this mixture firmly to the bottom of a freezer safe bowl. Then pour ⅓rd of the ice cream mixture over it.
- Press some graham cracker mixture between your fingers and drop them over this mixture randomly. These will show up when you scoop the ice cream and adds texture.
- Keep going until the ice cream custard and the cracker crumbs are all gone. Freeze overnight.
- Serve chilled with crushed blueberries on top.
How to Make Blueberry Cheesecake Recipe
1. Whisk 10 oz or 250 gm cream cheese until fluffy, about 2 mins.
2. Add 1 cup sugar and whisk again until well combined.
3. Next, add 1/3 mascarpone…
1 cup milk…
1 tsp vanilla…
and 1/4 cup sour cream. Beat well until the ingredients combine together. You can also beat after each addition, but I just did it on one go. There will be small lumps in the mixture, you can ignore that, no worries. No need to beat the mixture too long either, just until the ingredients come together – about 3 mins.
4. Pour the mixture into a bowl. Cover lightly and refrigerate (don’t freeze) for atleast 2 hours or overnight.
5. When the mixture is chilled and ready, bring out your ice cream maker. You need to prep it according to the manufacturer’s instructions. I used my KitchenAid ice cream maker attachment. The bowl needs to be frozen for 12 hours so I had to do that before I could churn the ice cream.
6. Pour the prepared ice cream mixture into the bowl and churn for the required amount of time. In mine, it took about 20 mins or so.
When done, the mixture will resemble thick custard. Lick it now and test for sweetness. Or, just lick it anyway. YUM!
7. While the ice cream is churning, lightly process 809 graham crackers (or digestive biscuits) with 2 tsp melted butter until the mixture resembles moist bread crumbs. You can do this in a mixer but make sure to use the pulse option. Don’t powder the crackers too fine.
8. Press some of this mixture firmly to the bottom of a freezer safe bowl. Then pour 1/3rd of the ice cream mixture over it.
9. Press some graham cracker mixture between your fingers and drop them over this mixture randomly. These will show up when you scoop the ice cream and adds texture.
10. Keep going until the ice cream custard and the cracker crumbs are all gone. Freeze overnight.
That’s it! Yummy eggless blueberry ice cream all ready to be scooped into a bowl and enjoyed. I drizzled some crushed blueberries over the ice cream to give it some tartness. You can add chunks of any fruit you like or even jam heated with a bit of water.
It’s not the quickest process to make this eggless blueberry cheesecake recipe, but totally worth it because you get a good bowl of ice cream that will last you for a long time, or err.. for about 10 days like it did for us.
This blueberry cheesecake ice cream is very rich, so we were not able to eat more than one large scoop at a time! Go ahead and make some!
You may also like this eggless chocolate ice cream recipe.
For eggless blueberry ice cream recipe in Hindi, Spanish, French, Portuguese, Chinese, Malay, Tamil, Telugu etc please use the Google translate button in the sidebar.
Soulsister says
February 22, 2016 at 7:33 pmYummy!
bakesick says
February 1, 2012 at 5:20 amcheesecake and blueberry are wonderful mixture :DDD
Love this recipe~
thanks :DD
Aarthi says
November 11, 2011 at 5:07 amthis sounds awesome…Totally yummy..But sadly i couldn't find blueberries here…
BTW..I am going to try your bread paneer rolls this weekend..Will let you know the result..
Do visit my blog some time…
pret cadastru says
November 10, 2011 at 10:28 amI like this recipe a lot, it is one of my favourites now after i`ve tried it this morning and it was very good, thanks for sharing and also thanks for your good explanations.
M D says
November 10, 2011 at 6:55 amThat ice-cream looks decadent and sinful. I am a huge fan of cheesecakes and this is blueberry ice-cream is well shot 🙂
Gayathri Ramdas Sreekanth says
November 9, 2011 at 3:33 pmNags great stuff as always..! It's a pity I don't possess an ice-cream maker yet..Pics are absolutely tempting..
divya says
November 8, 2011 at 9:43 pmWOW…looks so yummy !!!i
Bowl Covers says
November 8, 2011 at 8:46 pmThanks for the cheesecake ice cream recipe. It seems like it is well worth the time to make this from scratch.
Krithi's Kitchen says
November 8, 2011 at 7:10 pmDelicious looking cheesecakey icecream!
Krithi's Kitchen
Event: Serve It – Savory Baked
jeyashrisuresh says
November 8, 2011 at 3:07 amloved ur beautiful explanations and the icecream is truly delectable
Tina says
November 8, 2011 at 2:50 amOhhhh nags..superb..njan angottu varanonnu alochikuva..yummy..
RAKS KITCHEN says
November 8, 2011 at 1:47 amSounds like a sinful indulgence! very well explained step wise pictures!
Sakshi says
November 8, 2011 at 12:16 amOh boy Cheese Cake….and I can't find a single reason not to make this today 🙂 Will drizzle some mango puree as I don't have blueberries 🙁
Poornima Nair says
November 7, 2011 at 11:07 pmAmazing recipe, love the idea…Nirvana for sure!
Laavanya says
November 7, 2011 at 5:24 pmI love cheesecake icecream too – esp the crunchy bits of graham crackers – awesome!
Shema George says
November 7, 2011 at 4:56 pmWOW…looks so yummy !!!i love blueberries
Tes says
November 7, 2011 at 2:50 pmOh this recipe is going to be my new best friend 🙂 It looks so fresh and lovely 🙂
MyKitchen Flavors-BonAppetit!. says
November 7, 2011 at 1:49 pmSuperbly done Eggless Bluberry Cheesecake Icecream .Luks temptingly yum yum.Luv it Nags!.
kranthi says
November 7, 2011 at 1:40 pmso tempting and lovely cheesecake
Nitha says
November 7, 2011 at 1:15 pmYuumy yummy icecream.. 🙂
Plateful says
November 7, 2011 at 11:55 amThis looks absolutely delish!! But, I don't have an ice cream maker.. 🙁
Karen says
November 7, 2011 at 10:52 amThat is such a great idea! I have never tried to make egg-less ice-cream but seeing this I'm definitely going to go and try it. The colours are fantastic and the combination of flavours is great.
Jayasri Ravi says
November 7, 2011 at 10:33 amoh! this is a must try, my daughter loves cheese cake looks perfect, and lovely clicks as always
Aruna Manikandan says
November 7, 2011 at 10:10 amwow…
looks perfect and very tempting 🙂
notyet100 says
November 7, 2011 at 9:57 amUmmm ,drooling,even I luv cheesecakes,,.:)
Priya says
November 7, 2011 at 9:50 amSuper inviting and delicious icecream..yumm..
Radhika says
November 7, 2011 at 8:43 amWish I could just dip my finger into that yummy bowl. Nice clicks Nags.
chinmayie @ love food eat says
November 7, 2011 at 7:51 amThat sounds great! Love the photos too 🙂
Kadhyaa says
November 7, 2011 at 7:31 amDrooling over the ice cream cake. looks great
Priti says
November 7, 2011 at 7:26 amLooks so delicious ….just to drool
Archana says
November 7, 2011 at 7:23 amGreat one Nags. Love the pics and the recipe. would love to try this one out but will need lot of substitutes.
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.
Ramya says
November 7, 2011 at 7:18 amThis is one of my fav flavour:-)Straw berry cheese cake is my fav as well!!! i prefer Ben nd jerry though. The texture looks great Nags!!
Sharmilee! :) says
November 7, 2011 at 7:08 amCreamy n yummy!
Sid says
November 7, 2011 at 6:38 amThat's delicious! I'm going to ask my mom to make this recipe; heck, I'll do it myself today!
Pics are great.
Shoba Shrinivasan says
November 7, 2011 at 6:35 amamazing pics nags. Loved the tiny specks of purple in between. Its amazing to have your own home churned ice cream i guess! Should try it out really soon before it gets crazy cold. How are you doing??
shobha
Premalatha Aravindhan says
November 7, 2011 at 6:13 amwow yummy ice cream,pls pass the bowl…