Super Creamy Blueberry Cheesecake Ice Cream

Earlier this summer, I posted my recipe for Strawberry Cheesecake Ice Cream and it was such a hit, people were asking me to make a blueberry version! It is still has super rich and creamy as the original, but I added a bit of lemon extract to help enhance the flavor of both the cheesecake and the blueberries. If you’re not a fan of lemon, feel free to sub it out!

I also highly encourage the use of adding any textural elements like crushed almonds, walnuts, chocolate chips, or even whole cheesecake chunks (if you have some extra cheesecake lying around!) to really make this ice cream your own! Remember, when it comes to ice cream, the only limit is your imagination!


-12 oz cream cheese (room temperature)
-120 grams sour cream
-1 tsp vanilla extract
-1 tsp lemon extract
-1/2 cup sugar / granulated sugar substitute
-1/2 tsp salt
-1 cup almond milk (or heavy cream for a richer version!)
-1/4 cup blueberry puree


  1. Place the 12 oz of room temperature cream cheese (1 and a half blocks) in a stand mixer and beat until light and fluffy.
  2. Add in the sour cream, vanilla extract, sugar, and salt, and mix together until well-combined.
  3. While the beater is running on the lowest speed, pour in the almond milk, incorporating it a little at a time. If you would like, you can also use heavy cream, but it will come out very rich!
  4. Turn up the speed a little and mix until no chunks remain. Make sure to scrape off the bottom with a spatula if needed.
  5. Place the stand mixer in the refrigerator (or pour into a glass bowl and place that in your refrigerator if you’re low on space!) and let sit for 1-2 hours to chill.
  6. Pour into the ice cream maker and churn according to the ice cream maker’s instructions. The batter will be very thick, so it won’t take long to set. When it looks like it’s only about 2 minutes away from being done, stream in the blueberry puree so you get those nice ribbons.
  7. Store in a freezer-safe container for up to a week. It may need to defrost on the counter for 10-15 minutes before consuming. Personally, I prefer this day-of, straight from the ice cream maker. It’s a hit at parties and outdoor barbeques!


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