Blueberry cheesecake ice cream

A beautiful blueberry ripple runs through the middle of this cheesecake-inspired ice cream. Cheesecake fans be warned, this is addictive!

  • 30 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


Blueberry cheesecake ice cream
  • 250 gram frozen blueberries
  • 1/4 cup caster sugar
  • 2 tablespoon lemon juice
  • 250 gram cream cheese, softened, chopped
  • 2/3 cup sour cream
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • 600 millilitre thickened cream


Blueberry cheesecake ice cream
  • 1
    In a small saucepan, combine blueberries, sugar and lemon juice. Cook on medium, stirring and pressing gently with a spoon until berries burst and release juices.
  • 2
    Bring to the boil, then simmer for 25-30 minutes until mixture starts to thicken – mixture will thicken more on cooling. Remove pan from heat, pour into a bowl and chill mixture until required.
  • 3
    Line a 6-cup (10 x 20cm) loaf pan with plastic wrap, leaving sides to overhang. In a food processor, blend cream cheese, sour cream, sugar, vanilla and lemon zest until smooth. Add cream, then process until thick and fluffy.
  • 4
    Transfer half the cream- cheese mixture to pan. Pour over blueberry mixture. Spread with remaining cream-cheese mixture. Cover with plastic wrap. Freeze for at least 4-5 hours until firm.
  • 5
    Remove ice cream from pan by lifting out using excess plastic wrap. Cut into thick slices to serve.


Remove ice cream from the freezer about 5 minutes before serving to allow it to soften slightly. Serve with extra fresh berries if desired.