Blueberry Cheesecake Ice Cream Recipe

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Blueberry Cheesecake Ice Cream
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  1. Place the graham cracker pie crust in the freezer.
  2. In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a light boil, and then simmer on low for 10 minutes. Remove from heat and allow to cool.
  3. While the blueberries are heating, in a large saucepan combine milk, cream, and half and half. Bring to a light boil and then remove from heat.
  4. In a large bowl, beat egg yolks for 1-2 minutes. Add sugar and mix well, and then add the cream cheese and mix well until smooth.
  5. After the milk mixture has cooled slightly, very slowly pour 1/4 of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. After a minute, add another 1/4 of the milk to the egg mixture and beat for another minute. Then add the tempered egg mixture back into the hot milk mixture.
  6. Over medium-low heat, and stirring very often, heat to 160 degrees (use a candy thermometer), and then promptly remove from the heat. DO NOT ALLOW IT TO BOIL, OR YOU WILL END UP WITH COOKED EGG CHUNKS IN YOUR MIXTURE!
  7. Place the pan in a ice bath in the sink and allow the mixture to cool to room temperature.
  8. Add the cooked blueberries (and all of the liquid) to the custard mixture and stir until the entire mixture is blue, then cover the mixture and place it in the refrigerator for 1-3 hours (or in the freezer for 1 hour).
  9. While the ice cream mixture is chilling, break the frozen pie crust into small 1/2 chunks. You don't want too put small crumbs into the ice cream because then it will give it a grainy texture, so keep the large chunks separate from the small crumbs. You will only need to use about 1/2 of the pie crust, but you can use more or less depending on how much crust you want in your ice cream. Return the pie crust chunks to the freezer until the ice cream batter is chilled.
  10. After the mixture is chilled, place it in your ice cream maker and allow to mix for 20-25 minutes (or follow the mixing instructions for your particular machine). While the ice cream is mixing, add 2 Tbsp of Bailey's Irish Cream (optional). This will help keep your ice cream from over-freezing in the freezer, and instead it will remain nice and creamy. It also adds a nice subtle flavor to the ice cream!
  11. Once the ice cream has reached soft serve consistency, slowly add the frozen pie crust chunks. Do not over-mix after you add the pie crust chunks or it will turn them into crumbs and ruin the creamy texture of the ice cream. You just want to continue to mix it enough to completely mix in the pie crust chunks.
  12. Remove the ice cream from your machine in place it in an air-tight container and allow to freeze for at least 2-3 hours before eating.
  13. Enjoy some of the best homemade ice cream known to man (or woman)! =).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 974.47 Kcal (4080 kJ)
Calories from fat 458.94 Kcal
% Daily Value*
Total Fat 50.99g 78%
Cholesterol 173.08mg 58%
Sodium 647.5mg 27%
Potassium 807.67mg 17%
Total Carbs 119.3g 40%
Sugars 82.03g 328%
Dietary Fiber 3.22g 13%
Protein 12.75g 26%
Vitamin C 1.9mg 3%
Iron 1.8mg 10%
Calcium 200.6mg 20%
Amount Per 100 g
Calories 234.77 Kcal (983 kJ)
Calories from fat 110.57 Kcal
% Daily Value*
Total Fat 12.29g 78%
Cholesterol 41.7mg 58%
Sodium 156mg 27%
Potassium 194.59mg 17%
Total Carbs 28.74g 40%
Sugars 19.76g 328%
Dietary Fiber 0.77g 13%
Protein 3.07g 26%
Vitamin C 0.5mg 3%
Iron 0.4mg 10%
Calcium 48.3mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.1
  • 27

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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