Blueberry cheesecake ice cream

Blueberry Cheesecake ice cream

Course Dessert, Ice cream
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Alida Ryder


  • 100 g blueberries fresh or frozen
  • 100 g sugar
  • 10 ml lemon juice

for the ice cream

  • 100 g sugar
  • 5 egg yolks
  • 500 g cream cheese
  • 300 ml milk


  • In a saucepan, cook the blueberries, sugar and lemon juice over medium heat until the sugar has a jam-like consistency. Remove from the heat and transfer to a heat-proof bowl. Allow to cool completely.
  • In a separate bowl, whisk the eggs and sugar until light and frothy.
  • Heat the milk and cream cheese in a saucepan to boiling point. Slowly whisk the cream cheese mixture into the eggs and sugar. Allow to cool.
  • Transfer the mixture to an ice cream churner and churn according to manufacturer's instructions.
  • Once churned, scoop out a few spoonfuls into a container, place a few teaspoons of blueberry compote and continue to layer.
  • Place in the freezer until ready to serve.