Cuisinart Blueberry Cheesecake Ice Cream

Cuisinart Blueberry Cheesecake Ice Cream is a creamy, sweet treat full of fresh blueberry and cheesecake flavors.

Making this delicious ice cream at home is easy with a Cuisinart ice cream maker. Just mix the ingredients, turn on the machine, and in about 20 minutes, you’ll have smooth, fresh ice cream ready to enjoy.

This recipe brings together the bright taste of blueberries and the rich creaminess of cheesecake in one cool dessert.

It’s a great way to enjoy a tasty homemade treat that feels special but is simple to make. People who like frozen yogurt will find this ice cream thicker and even more delicious.

Why You’ll Love This Cuisinart Blueberry Cheesecake Ice Cream

This Cuisinart Blueberry Cheesecake Ice Cream is a game-changer for dessert lovers. Here’s why it’s so special:

1. Creamy and dreamy: The mix of cream cheese and heavy cream makes it super smooth.
2. Bursting with flavor: Fresh blueberries add a sweet, juicy pop in every bite.
3. Easy to make: My Cuisinart ice cream maker does most of the work for you.
4. Fun for everyone: Kids and adults both go crazy for this dessert.
5. Perfect for summer: It’s cool, refreshing, and great for hot days.

I love making this ice cream because it’s so simple yet feels like a fancy treat. The blueberries give it a fresh, fruity taste, and the cheesecake flavor makes it rich and indulgent.

Cuisinart Blueberry Cheesecake Ice Cream Ingredients

Here’s everything you need to make this delicious Cuisinart Blueberry Cheesecake Ice Cream. Each ingredient plays a big role in making it taste amazing, and I’ll explain why they’re important.

• Cream Cheese (8 oz, softened): This gives the ice cream its tangy cheesecake flavor. I use full-fat cream cheese for the richest taste, but make sure it’s soft so it blends smoothly. Leave it out at room temperature for about 30 minutes before starting.
• Heavy Cream (2 cups): This makes the ice cream super creamy and smooth. It’s the key to that melt-in-your-mouth texture. Keep it cold until you’re ready to use it for the best results.
• Whole Milk (1 cup): Milk balances the richness of the cream and keeps the ice cream from being too heavy. I use whole milk for extra creaminess, but 2% works too if that’s what you have.
• Granulated Sugar (¾ cup): Sugar sweetens the ice cream and helps it freeze properly. It dissolves easily in the mixture, so every bite is perfectly sweet.
• Vanilla Extract (1 tsp): A splash of vanilla adds a warm, cozy flavor that pairs so well with the blueberries and cheesecake taste. Use pure vanilla extract for the best flavor.
• Blueberries (1 ½ cups, fresh or frozen): Fresh blueberries are my favorite for their juicy burst, but frozen work great too. If using frozen, thaw them slightly and drain any extra liquid to avoid watery ice cream.
• Lemon Juice (1 tbsp): This adds a tiny zing that brightens the blueberry flavor. Freshly squeezed lemon juice is best, but bottled works in a pinch.
• Graham Cracker Crumbs (½ cup): These add a crunchy, buttery texture that mimics a cheesecake crust. I crush graham crackers myself, but store-bought crumbs are fine too.

Helpful Swaps

If you’re missing something or want to mix things up, here are some easy swaps for the ingredients:

• Cream Cheese: Swap with mascarpone for a milder, creamier flavor, or use low-fat cream cheese for a lighter version.
• Heavy Cream: Half-and-half can work, but the ice cream won’t be as rich. Avoid using only milk—it won’t freeze as well.
• Blueberries: Try raspberries or blackberries for a different berry flavor. Just keep the amount the same.
• Graham Cracker Crumbs: Swap with crushed shortbread cookies or vanilla wafers for a similar crunchy vibe.
• Sugar: Honey or maple syrup can replace sugar, but use a bit less (about ½ cup) since they’re sweeter.

Kitchen Equipment Needed

To make this Cuisinart Blueberry Cheesecake Ice Cream, you’ll need a few tools. Don’t worry—they’re all easy to use, and I’ll walk you through it.

1. Cuisinart Ice Cream Maker: This is the star of the show! It churns the mixture into creamy ice cream in about 20 minutes. Make sure the freezer bowl is frozen solid before you start (check the Cuisinart manual below for tips).
2. Mixing Bowls: You’ll need a large bowl for mixing the ice cream base and a smaller one for the blueberry sauce.
3. Blender or Food Processor: This blends the blueberries into a smooth sauce. A hand blender works too if you don’t have a full-size one.
4. Whisk or Electric Mixer: To mix the cream cheese, sugar, and liquids into a smooth base. I use a whisk for small batches, but a mixer is faster.
5. Measuring Cups and Spoons: For getting the amounts just right. Dry and liquid measuring cups are super helpful.
6. Spatula: A rubber spatula helps scrape the mixture into the ice cream maker and fold in the graham cracker crumbs.
7. Small Saucepan: For cooking the blueberry sauce to thicken it up.
8. Airtight Container: To store the finished ice cream in the freezer if you want a firmer texture.

How to Make Cuisinart Blueberry Cheesecake Ice Cream

Now, let’s get to the fun part—making Cuisinart Blueberry Cheesecake Ice Cream! I’ve broken it down into simple steps so even beginners can follow along. Let’s do this!

Step 1 | Freeze the Cuisinart Bowl

Put the freezer bowl from your Cuisinart ice cream maker in the freezer at least 16 hours ahead. I keep mine in the freezer all the time so it’s ready to go. Shake it to make sure you don’t hear liquid sloshing—that means it’s fully frozen.

Step 2 | Make the Blueberry Sauce

In a small saucepan, add 1 ½ cups of blueberries, 1 tablespoon of lemon juice, and ¼ cup of sugar. Cook over medium heat for about 5 minutes, stirring until the berries break down and the mixture thickens. Let it cool, then blend it until smooth. Set it aside to cool completely.

Step 3 | Mix the Ice Cream Base

In a large mixing bowl, whisk the softened cream cheese until it’s smooth. Add ½ cup of sugar and whisk until it’s fully mixed in. Slowly pour in 2 cups of heavy cream, 1 cup of whole milk, and 1 teaspoon of vanilla extract. Keep whisking until everything is smooth and creamy. This is your ice cream base!

Step 4 | Chill the Base

Cover the bowl with plastic wrap and pop it in the fridge for 1-2 hours. This helps the flavors come together and makes the ice cream freeze better.

Step 5 | Set Up the Cuisinart

Take the frozen bowl out of the freezer and place it on the Cuisinart base. Put the mixing paddle in the bowl and lock the lid on top. Turn the machine on by flipping the On/Off switch.

Step 6 | Churn the Ice Cream

Pour the chilled ice cream base through the ingredient spout while the machine is running. Let it churn for about 15-20 minutes until it’s thick and creamy, like soft-serve ice cream.

Step 7 | Add the Blueberry Swirl

Slowly pour the cooled blueberry sauce through the spout while the machine is still churning. Let it mix for about 1 minute to create a pretty swirl. Don’t overmix—you want those blue streaks!

Step 8 | Add Graham Cracker Crumbs

Sprinkle ½ cup of graham cracker crumbs through the spout and churn for another 30 seconds to mix them in. This gives the ice cream that cheesecake crust crunch.

Step 9 | Check the Texture

When the ice cream looks thick and creamy, it’s done! If you want it firmer, scoop it into an airtight container and freeze for 2-4 hours.

Step 10 | Serve or Store

Scoop the ice cream into bowls for a soft-serve treat, or freeze it for a scoopable texture. Enjoy your Cuisinart Blueberry Cheesecake Ice Cream!

Recipe Tips for Success

Here are some quick tips to make your Cuisinart Blueberry Cheesecake Ice Cream turn out perfect every time:

• Freeze the bowl properly: Make sure the Cuisinart freezer bowl is frozen solid. I shake it to check—no sloshing means it’s ready.
• Don’t skip chilling the base: Cooling the mixture in the fridge helps it churn faster and taste better.
• Use fresh blueberries if you can: They give the best flavor, but frozen work fine if you drain them well.
• Don’t overmix the swirl: Add the blueberry sauce slowly to keep those pretty streaks instead of turning the ice cream blue.
• Taste the base: Before churning, taste the mixture and add a bit more sugar or vanilla if you want it sweeter.

Cuisinart Blueberry Cheesecake Ice Cream Serving Suggestions

This Cuisinart Blueberry Cheesecake Ice Cream is so versatile, you can serve it in so many fun ways. Here are a few ideas:

1. In a waffle cone: Scoop it into a crispy cone for a classic ice cream treat.
2. With extra toppings: Sprinkle more graham cracker crumbs or fresh blueberries on top for extra crunch and flavor.
3. As a dessert parfait: Layer it with whipped cream and crushed cookies in a glass for a fancy look.
4. With pie: Serve a scoop alongside a slice of blueberry pie for a double blueberry treat.
5. In a milkshake: Blend a scoop with some milk for a creamy, dreamy shake.

How to Store Cuisinart Blueberry Cheesecake Ice Cream

Storing your Cuisinart Blueberry Cheesecake Ice Cream is super easy, and it stays delicious for weeks. After churning, scoop the ice cream into an airtight container.

I use a plastic container with a tight lid to keep air out and prevent freezer burn. Press a piece of plastic wrap on the surface before sealing the container to keep it extra fresh.

Store it in the back of your freezer where it’s coldest, at 0°F or lower. It’ll stay good for up to 2 weeks, but mine never lasts that long because it’s so tasty!

If it gets too hard, let it sit at room temperature for 5-10 minutes before scooping. Don’t store it in the Cuisinart freezer bowl—it can stick and damage the bowl.

Cuisinart Blueberry Cheesecake Ice Cream FAQs

1. Can I make this without a Cuisinart ice cream maker?

Yes, you can! Mix the ice cream base as directed, then pour it into a shallow dish. Freeze it for about 4-6 hours, stirring every 30 minutes with a fork to break up ice crystals. Add the blueberry sauce and graham crumbs in the last stir. It won’t be as creamy as with a Cuisinart, but it still tastes great. The Cuisinart just makes it quicker and smoother, so I love using it for this recipe.

2. Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just fine. Thaw them slightly and drain any extra liquid before cooking the sauce. This keeps the ice cream from getting too watery. I’ve used frozen berries when fresh ones aren’t in season, and the flavor is still amazing. Just make sure to blend the sauce well for a smooth swirl.

3. How do I know when the ice cream is done churning?

The ice cream is ready when it looks thick and creamy, like soft-serve, usually after 15-20 minutes in the Cuisinart. It should hold its shape when you scoop it. If it’s still too soft, churn for a few more minutes. I always check by dipping a spoon in—if it’s thick and holds together, it’s good to go!

4. Why is my ice cream too hard after freezing?

If your ice cream is rock-hard, it might have been frozen too long or your freezer is too cold. Let it sit at room temperature for 5-10 minutes before scooping to soften it up. I also make sure to store it in an airtight container to keep it from getting icy. This trick always works for me!

5. Can I add other flavors to this ice cream?

Definitely! You can mix in chocolate chips, crushed cookies, or even a swirl of raspberry sauce instead of blueberry. Just add them through the Cuisinart spout in the last minute of churning. I once added some white chocolate chunks, and it was so good! Just don’t add too much, or it might not freeze properly.

Did you make this Cuisinart Blueberry Cheesecake Ice Cream Recipe? Please leave a ⭐ rating and review!