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Blueberry Cheesecake Ice Cream

A divine dessert combining the creaminess of cheesecake with the sweet and tangy burst of blueberries in a refreshing ice cream form.
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Prep Time 15 minutes
Total Time 1 day
Servings: 4 servings
Course: Dessert, Frozen Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Mixture
  • 4 ounces cream cheese (softened) The foundation of your ice cream, offering a creamy, velvety texture.
  • 1 cup blueberries (fresh or frozen) Juicy and vibrant, they bring a burst of flavor and color to the dish.
  • ¾ cup Fairlife 2% or 3% milk (or whole milk) This creamy, rich base adds smoothness.
  • ½ cup heavy cream Enhances the creaminess, making each scoop luscious.
  • ⅓ cup sugar Sweetens the mixture harmoniously without overpowering.
  • 1 teaspoon vanilla extract Adds warmth and depth with its aromatic notes.
  • ½ teaspoon lemon juice Brightens the flavor and balances sweetness.
Graham Cracker Mixture
  • ½ cup graham cracker crumbs Provides that iconic cheesecake taste.
  • 1 tablespoon melted butter Binds the crumbs and adds richness.
  • 1 tablespoon brown sugar Offers a hint of caramel-like sweetness.
  • extra amount graham cracker mixture for sprinkling For topping and added texture.
  • fresh amount blueberries for garnish Bright, beautiful, and a fresh accent to each serving.
  • to taste amount blueberry syrup or sauce An optional finishing touch that elevates presentation and flavor.

Method
 

Preparation
  1. Begin by adding 4 ounces of softened cream cheese, 1 cup of blueberries, ¾ cup of milk, ½ cup of heavy cream, ⅓ cup of sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of lemon juice to a blender. Blend until the mixture is smooth and fully combined.
  2. Pour the blueberry cream cheese mixture into your Ninja Creami pint container, ensuring the liquid does not exceed the MAX FILL line. Secure the lid tightly and freeze for at least 24 hours.
Churning
  1. Once frozen, remove the pint from the freezer and take off the lid. Insert the pint into the outer bowl of your Ninja Creami, lock the lid assembly, and process using the ICE CREAM function.
  2. While the pint is spinning, combine ½ cup graham cracker crumbs, 1 tablespoon melted butter, and 1 tablespoon brown sugar in a small bowl. Stir until the mixture resembles buttery crumbs.
  3. After the initial spin, if the ice cream appears powdery or crumbly, that’s perfectly normal. Use a spoon to make a small well in the center of the mixture and add 1 tablespoon of milk or cream. Process again using the RE-SPIN function for a smooth and creamy texture.
  4. Make another well in the center and spoon in ¼ to ⅓ cup of the graham cracker mixture. Secure the lid again and run the MIX-IN function to fold the mixture evenly throughout the ice cream.
Serving
  1. Finally, scoop the blueberry cheesecake ice cream into bowls and garnish with extra graham cracker crumbs or fresh blueberries. Serve immediately and enjoy!

Notes

Allow the cream cheese to sit at room temperature for easier blending. Using frozen blueberries might yield a deeper color and richer flavor. Feel free to add more graham cracker crumbs if you prefer a crunchier texture. Experiment with different extracts, like almond or lemon, for a unique twist.