This No-Churn Lemon Blueberry Cheesecake Ice Cream is bursting with tart lemon flavor, sweet blueberry swirls, and creamy cheesecake goodness—no ice cream machine needed!
This No-Churn Lemon Blueberry Cheesecake Ice Cream is what summertime dessert dreams are made of! It’s swirled with a tangy lemon cheesecake base, sweet blueberry compote, and crunchy graham cracker crumbs for that classic cheesecake taste, without ever needing an ice cream machine.
It’s rich, creamy, fruity, and just the right balance of sweet and tart. Perfect for hot summer days, potlucks, or just a treat for yourself on the porch swing.
A quick Saturday morning stroll through our local farmers’ market inspired this recipe.
I couldn’t resist grabbing a pint of fresh blueberries—they were just calling out to be turned into something sweet.
And since my best friend is in love with the lemon and blueberry combo, I knew this no-churn ice cream was meant to happen. The tangy lemon, creamy cheesecake swirls, and bursts of blueberry are everything she loves—and I think y’all are going to love it too!
Why You’ll Love This Recipe:
- It’s basically summer in a pan!
- No ice cream maker needed
- Packed with real blueberries and lemon zest
- Creamy cheesecake flavor in every bite
- Easy to prep and even more fun to swirl
What You’ll Need:
- blueberries
- water
- honey
- cream cheese, softened
- powdered sugar
- milk (or heavy cream)
- heavy cream
- lemon extract
- Sweetened condensed milk
- Graham cracker crumbs
- Zest from 1 lemon
Ingredient amounts and recipe directions are in the recipe card below with a print option!
How To Make No-Churn Lemon Blueberry Cheesecake Ice Cream:
- Make the Blueberry Compote
In a medium saucepan, add the blueberries, water, and honey. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool completely. This will be your fruity swirl!
- Prepare the Cheesecake Mix
In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and milk (or cream), mixing until smooth. Scoop into a sandwich bag and set aside for drizzling.
- Whip the Ice Cream Base
In a large bowl, beat the heavy cream and lemon extract until stiff peaks form.
Whisk in the sweetened condensed milk to create your base. - Assemble Layers of the Ice Cream
Spoon about 2/3 of the ice cream mixture base into a loaf pan. Snip the corner off the sandwich bag and drizzle some cheesecake mixture over the base. Add a few dollops of blueberry compote, sprinkle graham cracker crumbs, and add a little lemon zest.
- Layer & Swirl
Repeat layering with the remaining ice cream base, cheesecake drizzle, blueberry sauce, graham crackers, and lemon zest.
Use a butter knife to swirl everything together in a figure-eight motion, gently. - Freeze
Top with extra graham crackers, blueberry compote, and zest. Cover and freeze for several hours or overnight until firm.
Serving Tips:
- Garnish with fresh blueberries and extra lemon zest for a pretty finish
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Serve in cones, bowls, or between graham crackers for a frozen sandwich treat.
Questions and Answers:
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work just as well for the compote. Just don’t thaw the berries before cooking—toss them straight into the saucepan and simmer as directed.
Do I need an ice cream machine for this recipe?
Nope! That’s the beauty of no-churn ice cream. All you need is a hand mixer (or stand mixer) to whip the cream and mix everything. The freezer does the rest of the work!
What does lemon extract do in the ice cream?
Lemon extract gives this ice cream a bold, tart lemony flavor that pairs perfectly with the sweet blueberries and creamy cheesecake swirls. You can substitute with lemon zest if you want a more subtle citrus flavor.
Can I skip the graham cracker crumbs?
You can, but they really help bring out the “cheesecake” feel. If you need a substitute, try crushed vanilla wafers, Golden Oreos, or gluten-free graham crackers.
How long does no-churn ice cream take to freeze?
It needs at least 6-8 hours, but for the best texture and scoopability, let it freeze overnight.
How long does this ice cream last in the freezer?
It’s best eaten within 2–3 weeks for optimal texture and flavor, but technically it’ll last for up to a month if stored in an airtight container.
Can I make this ahead of time for a party?
Yes! This ice cream is perfect for making ahead. Prep it 1–2 days before your event and keep it frozen until ready to serve.
Is there a gluten-free version?
Absolutely! Just replace the graham crackers with gluten-free graham crackers, gluten-free cookies, or omit them altogether. Everything else in the base is naturally gluten-free.
Can I use other berries?
YES! You could also make a version with raspberries, blackberries, or strawberries!
More Blueberry Recipes:
- Lemon Blueberry Poke Cake
- Blueberry Pie Sugar Cookies
- Blueberry Swirl Bread
- Shortcut Blueberry Cheesecake Cinnamon Rolls
No-Churn Lemon Blueberry Cheesecake Ice Cream
No-Churn Lemon Blueberry Cheesecake Ice Cream
This No-Churn Lemon Blueberry Cheesecake Ice Cream is bursting with tart lemon flavor, sweet blueberry swirls, and creamy cheesecake goodness—no ice cream machine needed!
Ingredients
- 1/2 cup blueberries
- 1/4 cup water
- 1 tablespoon honey
- 8 oz. cream cheese, softened
- 6 tablespoons powdered sugar
- 1 tablespoon milk (or heavy cream)
- 2 cups heavy cream
- 2 teaspoons lemon extract
- 1 (14 oz.) can sweetened condensed milk
- 4–6 tablespoons graham cracker crumbs
- Zest from 1 lemon
Instructions
- Make the Blueberry Compote: In a medium saucepan, add the blueberries, water, and honey.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool completely. This will be your fruity swirl!
- Prepare the Cheesecake Mix: In a bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and milk (or cream), mixing until smooth. Scoop into a sandwich bag and set aside for drizzling.
- Whip the Ice Cream Base: In a large bowl, beat the heavy cream and lemon extract until stiff peaks form.
- Gently fold in the sweetened condensed milk to create your base.
- Assemble Layers of the Ice Cream: Spoon about 2/3 of the ice cream base into a loaf pan.
- Snip the corner off the sandwich bag and drizzle some cheesecake mixture over the base.
- Add a few dollops of blueberry compote, sprinkle graham cracker crumbs, and add a little lemon zest.
- Layer & Swirl: Repeat layering with the remaining ice cream base, cheesecake drizzle, compote, graham crackers, and lemon zest.
- Use a butter knife to swirl everything together in a figure-eight motion, gently.
- Freeze: Top with extra graham crackers, blueberry compote, and zest.
- Cover and freeze for several hours or overnight until firm.
If you love fruity summer desserts and creamy no-churn ice cream recipes, this Lemon Blueberry Cheesecake version needs to be next on your list! Be sure to tag @BigBearsWife on social media if you make it—I’d love to see your swirls!
Don’t forget to Pin this recipe to your dessert or summer treats board.
Tag @bigbearswife if you share it on Instagram—I’d LOVE to see your cotton candy creations
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek
We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!
- No-Churn Lemon Blueberry Cheesecake Ice Cream from Big Bear’s Wife
- Strawberry Crunch Ice Cream Cookie Sandwiches from Semi-Homemade Recipes
- Root Beer Float Cupcakes from Jolene’s Recipe Journal
- Snickers Ice Cream Cake from Cheese Curd In Paradise
- Rhubarb Upside Down Cake from A Day in the Life on the Farm
- No-Bake Chocolate Eclair Cake from Our Crafty Mom
- Mango Coconut Lime Popsicles from Blogghetti
- Homemade Ice Cream Sandwiches from Karen’s Kitchen Stories
- Strawberry Fluff Fruit Dip from For the Love of Food
- Rainbow Sherbet Sweet Rolls from Sweet ReciPEAs
Oh man this sounds seriously delicious! I love the cheesecake twist. I’ll be having this all summer.
This sounds absolutely scrumptious. I would love a scoop on my blueberry pie!!
No churn ice cream is the best and the combination of the fruit and cheesecake flavors sounds fantastic. I can’t wait to try this.
Love lemon and blueberry together! Just have to beat the turkeys and the deer to the berry patch a few days so I have enough to make this.
Oh my gosh! This looks amazing and I love blueberries! Bonus is that it’s a no churn recipe!