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  1. No-Churn Blueberry Cheesecake Ice Cream

No-Churn Blueberry Cheesecake Ice Cream

05:50:00 10 servings, 1/2 cup (125 mL) each
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10 servings, 1/2 cup (125 mL) each

Cool off this summer with this fruity No-Churn Blueberry Cheesecake Ice Cream. This blueberry cheesecake ice cream recipe is tasty and easy to make.

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What You Need

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Make It

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  • Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
  • Process remaining sugar with all remaining ingredients except graham wafer pieces in food processor until well blended; spoon into 1.5-L freezer-proof container. Gently stir in graham wafer pieces. Top with spoonfuls of the blueberry mixture; swirl gently with knife.
  • Freeze 5 hours or until firm.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this sweet summer treat.

Storage Know-How

After the ice cream is completely frozen, cover the surface with plastic wrap, pressing plastic wrap directly onto surface of ice cream. Cover with lid. Store in freezer up to 1 week before serving.


Prepare using raspberries or blackberries.


  • 10 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 10 servings, 1/2 cup (125 mL) each
Calories 250
% Daily Value
Total fat 15g
Saturated fat 10g
Cholesterol 55mg
Sodium 130mg
Carbohydrate 27g
Dietary fibre 0g
Sugars 24g
Protein 3g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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