Blueberry Cheesecake No Churn Ice Cream

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Last weekend the temps here in Indiana FINALLY hit 80 degrees. So obviously ice cream was the first thing on my mind. Have you guys ever tried no churn ice cream? It’s so easy. And so good. In fact, I think I’ll have trouble making anything else besides variations of this all summer long.

How to Make No Churn Ice Cream

Let’s just get right to it shall we? Like I said, this recipe is EASY. You probably already have what you need. AND you don’t need a bulky ice cream maker. This is what dreams are made of people.

Start out by stirring together the sweetened condensed milk, salt, and vanilla extract in a medium sized bowl and set it aside.

Then, in your stand mixer, begin whipping the cream cheese at a high speed with the whisk attachment until it is smooth and fluffy – about 5-7 minutes. It is important that the cream cheese is soft and you give it enough time to whip so that it is very smooth with no clumps.

Next, add in the heavy cream and whip slowly at first, to incorporate it into the cream cheese. Once they have begun to mix together, crank up the speed and whip until you have stiff peaks – another 4-5 minutes.

Take about 1/3 of the whipped cream mixture and add it to the bowl with the sweetened condensed milk. Stir it together, then fold it back into the remaining whipped cream.

Now you have the base for cheesecake ice cream, and you can make endless variations from here. My mind is seriously spinning with the flavors I want to try out this summer. But today, I had TONS of blueberries. So blueberry cheesecake it is!

Fresh Blueberry Jam

Add all the ingredients to a medium sauce pan and cook on medium heat for 10-15 minutes, or until the jam has thickened. Blueberries have LOTS of natural pectin (what makes jam thick) so all you really need to do is put them on a burner and let them do their thing!

Make sure to watch the sauce and stir often to prevent it from bubbling over. I learned this one the hard way. Let cool and pour it through a mesh strainer to achieve a smooth texture.

Graham Cracker Crumble

Crush the graham crackers and add them to a non stick skillet with 2 TBSP of butter, 2 TBSP of brown sugar, and a pinch of salt. Cook over medium heat while stirring until the brown sugar dissolves into a caramel-like coating on the crackers – about 5 minutes. Let cool.

Assembling and Freezing

You can freeze the ice cream in any container that is freezer safe. I used a round cake pan, like this one from Wilton and just covered it with saran wrap.

Add half of the ice cream mixture into the pan. Dollop blueberry jam all over and swirl it around with a knife. Sprinkle with graham cracker crumble. Repeat. Freeze for at least 6 hours. Spoon into waffle cones and top with extra blueberry jam, or just eat it straight from the pan like I did.

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