Recipes to Nourish

Real Food & Natural Living

Blueberry Cheesecake Ice Cream

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4 Instant Pot cookbooks

This delicious Blueberry Cheesecake Ice Cream is bursting with that classic cheesecake flavor with berry goodness to boot. It’s made with real food ingredients, naturally sweetened and so easy to make.

I love cheesecake, and I love blueberries … because purple. But seriously, blueberry cheesecake is delicious!

Combine blueberry and cheesecake flavors in ice cream form and wow it’s so delicious.

It’s no shocker that I’m a bit obsessed with homemade ice cream. Ben & Jerry’s was my go-to for many, many years. I L O V E D their ice cream! And I ate it often.

But, I’m also a real foodie and that ice cream just wasn’t going to cut it for me anymore.

I do not believe in food deprivation {unless it’s a true allergy}. Finding an alternative or something close enough to satisfy that food craving is so important in my opinion.

Big bowl of purple blueberry ice cream.

Make homemade ice cream with real food ingredients.

True, REAL ingredients with no refined sugars, only using healthy full-fat organic dairy, and boosting it with nourishing good-for-you stuff like collagen {good for gut-health} and Celtic sea salt {has trace minerals}.

Can’t beat that right?!

If you love cheesecake, you’re going to love blueberry cheesecake ice cream.

Every bite is bursting with that classic cheesecake flavor with berry goodness.

Large scoop of blueberry ice cream in a bowl.

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Yield: 1 quart

This delicious Blueberry Cheesecake Ice Cream is bursting with that classic cheesecake flavor with berry goodness to boot. It's made with real food ingredients, naturally sweetened and so easy to make.

Ingredients

  • 10 ounces frozen {or fresh} organic blueberries
  • 8 ounces organic cultured cream cheese
  • 1/4 - 1/3 cup light colored raw honey
  • 1 cup raw, organic or grass-fed cream
  • 1/2 cup raw, organic or grass-fed whole milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons grass-fed collagen - optional (<-- this is my favorite and the only brand I use)
  • 1/4 teaspoon Celtic sea salt - optional (<-- this is my favorite sea salt)

Instructions

  1. Add blueberries, cream, milk, honey, vanilla extract, collagen and sea salt to a blender. Pulse just until combined.
  2. Prepare ice cream maker. Turn ice cream maker on and pour ice cream mixture into the ice cream maker. Churn according to the manufacturer's instructions.
  3. When ice cream starts to have a "soft serve" texture, it's done. Serve immediately or use a wooden spoon to transfer the ice cream to a freezer-safe container. Cover and freeze until ready to serve. If it's frozen overnight, make sure to remove it from the freezer and set it on the counter for at least 15 minutes before serving.

Notes

YOU WILL NEED: Blender, Ice Cream Maker, Freezer-Safe Ice Cream Container

  • Make sure to use a lighter honey like clover, star thistle or orange blossom {wild flower varieties tend to be too strong for this flavor combo}.
  • I run my ice cream maker for about 20-25 minutes until it's a thick soft-serve consistency. My family loves it like this. If we're not eating it right away, I usually place it in the freezer for a few hours to firm up a bit.
  • STORAGE: Cover in an airtight freezer-safe container and store in freezer for up to 2 weeks.
  • If you don’t use raw dairy, look for high quality organic cream from cows that graze on grass {grassfed/pastured}. Ideally, look for products that do not ultra-pasturize their products.

BONUS: I have a 10% OFF collagen coupon code for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 260Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 180mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 5g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

© Emily
Cuisine: American / Category: Dessert
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Frozen Treats too! Come follow along.

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Reader Interactions

Comments

  2. YUMMM! Pinned! And made it and ate it in my head. Now, I have to take out my ice cream maker and make it soon. Just hope the weather gets hotter soon!

    Reply

  9. We grew up making homemade ice cream — such a great memory! I need to resurrect it with my kids. Thanks for reminding me of such a great tradition!
    ~jules

    Reply

  13. I never thought of putting cream cheese in our ice cream!! I can’t wait to try. Thank you so much Emily. I made your sour cream coffee cake again last night and yet again – a huge hit!

    Reply

  19. Now this ice cream recipe seems easy enough! I know what I’m making today ha! It looks delcious and healthy! Thank you for sharing your ice cream recipe!

    Reply

  25. I love, love, LOVE homemade ice cream! But I haven’t actually made any myself haha! Blueberries are seriously my favorite and I can’t resist anything cheesecake so I think I’m going to have to give this a try! Thanks for sharing!

    Reply

  26. I’m with ya, I believe in trying to make the food better or change it a little to accommodate your needs. The ice cream sounds delicious! I love that this is an organic recipe. Thank you so much for sharing.

    Reply

  28. I love homemade ice-cream, and this blueberry cheesecake recipe sounds fabulous! Do you think it would work with coconut milk? I eat cream, but I am trying to transition into more vegan options. I can’t wait to try this!

    Reply

    • Coconut milk usually is a great dairy substitute in ice cream recipes … make sure to use a full fat coconut milk though. I haven’t tried it because I can’t eat anything coconut, even the oil. You would want to find a similar alternative to the cream cheese though. Hope that helps 🙂

      Reply

  29. How many foodies have you met that say “I wish you were my neighbor”? LOL. I’ve been eating grassfed chocolate chip ice cream with frozen blueberries lately, so this looks heavenly! I really need to get an ice cream maker.

    Reply

  32. This cheesecake ice cream sounds incredible! I have to admit I have never made my own cheesecake ice cream, but I want to sooooo badly! Thanks so much for this great recipe!

    Reply

  34. WOW! i just made this today, and it is SO good! i added a little almond extract ????. i have been waiting for a good ice cream recipe to come along, and this is IT! thanks Emily, keep em comin.

    Reply

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