Published: February 25, 2026

This homemade Wild Blueberry Cheesecake Ice Cream is the perfect spring and summertime treat. It’s creamy, fresh and so delicious! :)

This Wild Blueberry Cheesecake Ice Cream turned out amazing. It honestly tastes so good and feels like the perfect treat for spring and summertime. I’m currently testing out different variations because I’m planning a little ice cream series this year.

All of my ice cream recipes are made in an ice cream machine. I know some people love no-churn ice cream, but it’s just not really my thing. So these recipes are for those of you who own an ice cream machine. Mine only makes small batches and it’s not super professional, but it definitely does its job and churns the ice cream in about 45 minutes to a soft serve consistency.

If you have an ice cream machine and you love ice cream, you really need to try this recipe. 🍦💜

WHY YOU’LL LOVE THIS RECIPE

💜It’s super creamy with real cheesecake flavor - The cream cheese gives it that rich, slightly tangy cheesecake taste, not just a sweet vanilla base.

💜The wild blueberry swirl makes it fresh and slightly tangy - The blueberries balance the sweetness and add a bright, fruity flavor that feels perfect for spring and summer.

💜It’s perfect for spring and summer but honestly good all year - It feels light and fresh, but it’s still creamy and comforting.

💜It churns into soft serve in about 45 minutes - After chilling the base, the machine does most of the work and gives you that soft, fluffy texture.

💜It’s a small batch recipe, so it’s not overwhelming - Perfect if you don’t want a huge amount sitting in your freezer.

Tips and tricks for the perfect ice cream 🍨

→ Cool the ice cream base overnight - Chilling the base for several hours or overnight helps the flavors meld together and gives the mixture a thicker, creamier texture. It also helps the ice cream machine work faster and churn more evenly.

→ Let the blueberry jam completely cool before swirling in - If the jam is warm, it can melt your ice cream base. Wait until it’s fully cooled..

→ Pass the base through a fine sieve after cooking - After cooking your custard, straining it removes any lumps or small bits of cooked egg, giving your ice cream a silky smooth texture.

→ Temper the eggs slowly - Pouring hot cream into your egg yolks gradually prevents them from scrambling. This keeps the custard smooth and avoids little curds forming in your ice cream base.

→ Do not overcook the mixture - Overheating can cause the eggs to scramble and the custard to thicken too much. Aim for a gentle, even heat so your base stays creamy and smooth.

→ Add extras at the right time - Jam swirls and cookie crumbs should be layered in at the end of churning.

→ Serve at soft serve consistency or freeze longer for firm scoops - Right after churning, it’s perfect as soft serve. If you want firmer scoops, freeze it for a few hours, but let it sit for a few minutes before scooping so it’s easier to serve.

Cookware & Kitchen Tools

Cuisinart 2-Qt Saucepan Buy Now →	Le Creuset Saucepan Buy Now →	8-Inch Mesh Strainer Buy Now →
Fine Mesh Strainer Set Buy Now →	Cuisinart Ice Cream Maker Buy Now →	Whynter Ice Cream Maker Buy Now →

Frequently asked questions

1. Can I make this without an ice cream machine?
Unfortunately, this recipe is designed for an ice cream machine, so no.

2. Can I use regular blueberries instead of wild blueberries?
Yes!

3. How long does the ice cream last in the freezer?
It’s best eaten within 1-2 weeks for optimal creaminess and flavor. Over time ice crystals may form.

4. Can I make a larger batch?
You can double the ingredients, depending on how big your ice cream machine is.

5. Can I substitute cream cheese with something else?
No, as cream cheese is key for the cheesecake flavor.

6. Can I make this vegan or dairy-free?
This recipe relies on cream, milk and cream cheese for texture and flavor. For a vegan version, you’d need to experiment with non dairy cream, milk and cream cheese alternatives.

7. How do I know when the custard is cooked enough?
The custard should coat the back of a spoon and reach around 80-82°C. If you jiggle it, it should be slightly thick but still pourable.

Ingredients you will need for this recipe

For the ice cream base:

Heavy cream: Provides the rich, creamy texture that makes this ice cream smooth.
Milk: Balances the richness of the cream and helps thin out the custard just enough so it churns smoothly.
Cream Cheese: This is the heart of the cheesecake flavor.
Granulated sugar
Egg yolks: Create the base of the custard.
Vanilla extract
Lemon extract: Enhances the tanginess of the cream cheese and brightens the blueberry flavor, giving a fresh, summery vibe.

For the jam:

Wild blueberries: Wild blueberries give a slightly tart, fresh flavor and beautiful color swirls throughout the ice cream.
Granulated sugar: Sweetens the berries and helps thicken the jam slightly so it can be swirled into the ice cream without running.

For the crust:

Crushed graham crackers: Gives a nice contrast to the creamy ice cream.
Melted butter: Binds the graham crackers together and deepens the flavor.

Step by step instructions with photos

1. In a medium saucepan, combine the heavy cream, milk and vanilla extract. Heat the mixture over medium heat until it starts to steam, but do not let it boil.

2. In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened. Then add the cream cheese along with the lemon extract and mix until smooth.

3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 170-175°F or 77-80°C).

5. Once ready, remove from the heat and let the mixture cool at room temperature for 60 minutes. After 60 minutes, strain the mixture, cover and refrigerate overnight.

6. Next prepare the wild blueberry jam.

7. In a saucepan, combine the blueberries with the granulated sugar and a splash of water.

8. Over medium-high heat, bring the mixture to a simmer and cook until it slightly thickens. This should take about 5 minutes.

9. Once ready, transfer it to a separate container, place it in the fridge and let it cool completely.

10. The next day, take the ice cream mixture out of the fridge.

11. Pour the chilled mixture into your ice cream maker and churn until it reaches a soft-serve consistency.

12. While the ice cream is being prepared in the machine, you can prepare the graham cracker crust.

13. For the graham cracker crust, simply mix together the melted butter and finely crushed graham crackers.

14. Once the ice cream is ready, place half of it into a freezer safe container. Then add a few teaspoons of the blueberry jam. Add the remaining ice cream on top, followed by a few more teaspoons of blueberry jam and gently swirl it in. Lastly, top with the graham cracker crust, cover and store in the freezer.

Yield: 6 scoops

Author: Angie