Eazy Refreshing Blueberry Lemon Cheesecake Ice Cream

Name: Blueberry Lemon Cheesecake Ice Cream
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries; ¼ cup granulated sugar; 2 tablespoons fresh lemon juice; 2 cups heavy cream, cold; 1 (8 oz.) package cream cheese, softened; 1 (14 oz.) can sweetened condensed milk; 1 tablespoon vanilla extract; ½ teaspoon finely grated fresh lemon zest; ¼ teaspoon salt; 

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(Keto & Low-Carb)

– Prep Time: 15 minutes
– Chilling Time: 4 hours
– Total Time: 4 hours 15 minutes
– Cost per Serving: ~$2.50
– Calories per Serving: ~250 kcal

If you’re craving a creamy, tangy, and refreshing frozen treat, this Blueberry Lemon Cheesecake Ice Cream is about to become your new favorite! Made with fresh blueberries, zesty lemon, and a rich cheesecake base, this keto-friendly ice cream is smooth, luscious, and perfectly balanced between sweet and tart.

The best part? No ice cream maker needed! Just blend, freeze, and enjoy.

Let’s dive into this easy, no-churn ice cream recipe!

Why You Will Love This Blueberry Lemon Cheesecake Ice Cream

A glass container filled with homemade blueberry lemon cheesecake ice cream, swirled with blueberry sauce and topped with crumbled cheesecake pieces. A metal ice cream scoop is partially submerged, with two scoops ready to serve. — Rich and creamy no-churn blueberry lemon cheesecake ice cream with beautiful swirls and a crunchy cheesecake crumble topping.

No Ice Cream Maker Needed – This no-churn method makes it incredibly easy—just mix, swirl, and freeze. No fancy equipment required!

Creamy, Smooth, and Luscious – Thanks to whipped heavy cream and sweetened condensed milk, this ice cream has a rich, velvety texture that’s perfectly scoopable straight from the freezer.

A Perfect Balance of Sweet and Tangy – The fresh lemon zest and juice add a bright citrusy kick, while the sweet blueberry compote swirls through every creamy bite.

Tastes Like Cheesecake in Ice Cream Form – With real cream cheese, this recipe captures the classic tangy richness of a blueberry cheesecake in a frozen dessert.

Beautifully Swirled and Bursting with Flavor – The deep purple blueberry ribbons against the pale lemon ice cream make this as visually stunning as it is delicious.

Once you try it, this will be your new go-to homemade ice cream!

How to make this Blueberry Lemon Cheesecake Ice Cream

Ingredients

The exact measurements can be found in the recipe card below.

Blueberries – Fresh or frozen blueberries work perfectly for this recipe. They bring a sweet, slightly tart burst to every bite and create that gorgeous deep purple swirl. If using frozen, no need to thaw—just cook them down as is.

Sugar – A little sugar helps enhance the natural sweetness of the blueberries while also balancing the tangy lemon. It also helps thicken the blueberry compote slightly as it simmers.

Lemon Juice & Zest – Freshly squeezed lemon juice gives this ice cream its bright, citrusy kick, while the finely grated zest adds an extra depth of lemony flavor. Together, they perfectly balance the richness of the cheesecake base.

Heavy Cream – The key to a creamy, smooth texture. Be sure to use cold heavy cream for the best results—it whips up beautifully and makes the ice cream light and airy.

Cream Cheese – This is what gives the ice cream its signature cheesecake richness. Softened cream cheese blends seamlessly into the mixture, adding a smooth, velvety texture with just the right amount of tang.

Sweetened Condensed Milk – Acts as both the sweetener and the base of this no-churn ice cream, keeping it soft, creamy, and easy to scoop straight from the freezer.

Vanilla Extract – A small splash of vanilla deepens the flavor and makes the ice cream taste even more like a classic cheesecake.

Salt – Just a pinch to enhance the flavors and keep the sweetness in check.

Step-by-Step Instructions

Step 1: Make the Blueberry Swirl
Start by making the blueberry compote. In a small saucepan over medium heat, combine the blueberries, sugar, and fresh lemon juice. Let it simmer, stirring occasionally, until the berries start to burst and the mixture thickens slightly—about 5-7 minutes. If you prefer a smoother swirl, mash some of the berries with the back of a spoon. Remove from heat and let it cool completely.

Step 2: Whip the Heavy Cream
While the blueberry swirl cools, grab a large mixing bowl and pour in the cold heavy cream. Using a hand mixer or stand mixer, whip it on medium-high speed until stiff peaks form—this should take about 2-3 minutes. Be careful not to overwhip, or the texture will become grainy instead of smooth and fluffy.

Step 3: Make the Cheesecake Ice Cream Base
In another bowl, beat the softened cream cheese until it’s completely smooth—no lumps! Add the sweetened condensed milk, vanilla extract, lemon zest, and a pinch of salt, then mix until everything is well combined. The mixture should be thick, creamy, and full of cheesecake flavor.

Step 4: Combine the Whipped Cream and Cheesecake Base
Gently fold the whipped cream into the cheesecake mixture, using a spatula to combine. Take your time—you don’t want to deflate the air in the whipped cream, which keeps the ice cream light and smooth. Mix just until everything is incorporated.

Step 5: Layer and Swirl
Grab a loaf pan or freezer-safe container. Pour in half of the ice cream mixture, then drizzle half of the blueberry compote over the top. Use a knife or skewer to create a few gentle swirls—don’t overmix, or you’ll lose that beautiful marbled effect. Repeat with the remaining ice cream mixture and blueberry swirl.

Step 6: Freeze
Cover the pan with plastic wrap or a lid, then place it in the freezer for at least 4-6 hours (overnight is best) until it’s firm and scoopable.

Step 7: Serve and Enjoy
When you’re ready to indulge, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop it into bowls or cones, and enjoy every creamy, tangy, blueberry-packed bite!

Now, grab a spoon and dig in—your homemade Blueberry Lemon Cheesecake Ice Cream is ready!

A saucepan filled with fresh blueberries and sweetener, about to be cooked into a thick, flavorful blueberry sauce for keto ice cream. — Simple ingredients, big flavor—fresh blueberries and a touch of sweetener create a naturally delicious sauce for homemade ice cream.

A saucepan filled with thick, glossy blueberry sauce, freshly cooked and ready to swirl into homemade blueberry lemon cheesecake ice cream. — Rich and tangy blueberry sauce, made from fresh blueberries and lemon juice, creates the perfect fruity swirl for this no-churn ice cream.

A mixing bowl containing softened cream cheese, lemon juice, vanilla extract, and sweetener, ready to be blended into a smooth ice cream base. — A rich and tangy ice cream base starts with cream cheese, fresh lemon juice, and vanilla extract—key ingredients for that signature cheesecake flavor.

A mixing bowl filled with a light and fluffy cheesecake ice cream base, perfectly whipped and ready for freezing. — Whipped to perfection—this silky, no-churn ice cream base is the secret to an ultra-creamy, melt-in-your-mouth texture.

A mixing bowl filled with creamy cheesecake ice cream base, topped with fresh lemon zest and crumbled keto-friendly cheesecake crust. — Bright lemon zest and a buttery almond flour crumble bring out the tangy cheesecake flavor in this keto-friendly ice cream.

A glass dish filled with a smooth and creamy cheesecake ice cream base, ready for the next step in making homemade blueberry lemon cheesecake ice cream. — A rich and velvety cheesecake ice cream base, spread evenly in a glass dish before adding the flavorful blueberry swirl.

A glass dish with creamy cheesecake ice cream, delicately swirled with a homemade blueberry sauce for a marbled effect. — Creating the perfect blueberry swirl—gently folding in the sauce gives the ice cream its signature marbled look.

A glass dish filled with homemade no-churn blueberry lemon cheesecake ice cream, topped with swirls of blueberry sauce and golden cheesecake crumble. — Final touches! A rich blueberry swirl and crunchy cheesecake crumble take this no-churn keto ice cream to the next level.

Blueberry Lemon Cheesecake Ice Cream Tips

Use Cold Heavy Cream for the Perfect Texture
For the fluffiest, creamiest ice cream, make sure your heavy cream is cold before whipping. It whips up faster and holds its structure better, giving you that light, airy base that makes no-churn ice cream so irresistible.

Let the Blueberry Swirl Cool Completely
Patience is key! If the blueberry compote is still warm when you swirl it into the ice cream, it can melt the base and create icy pockets instead of smooth, creamy ribbons. Let it cool to room temperature before layering it in.

Fold, Don’t Stir
When combining the whipped cream with the cheesecake mixture, use a gentle folding motion rather than stirring. This keeps the air in the mixture, ensuring a light and scoopable ice cream instead of a dense, heavy one.

Swirl, Don’t Mix
The goal is to have distinct swirls of blueberry running through the ice cream, not a fully blended purple base. Use a knife or skewer to create gentle swirls rather than stirring everything together.

Freeze for At Least 4-6 Hours
Tempting as it is to dig in early, this ice cream needs at least 4-6 hours in the freezer to firm up properly. For best results, let it sit overnight—it’ll be worth the wait!

Follow these tips, and you’ll have the creamiest, dreamiest Blueberry Lemon Cheesecake Ice Cream every time!

What to Serve with This Ice Cream

A crunchy cookie on the side. Serve a scoop of this ice cream with an almond flour shortbread cookie or a keto-friendly biscuit for the perfect pairing.

Fresh fruit for a refreshing contrast. Garnish with fresh blueberries, raspberries, or even candied lemon slices for a bright, elegant finish.

A drizzle of sauce for extra indulgence. Top your ice cream with a sugar-free white chocolate sauce or an extra swirl of blueberry coulis to enhance the flavors.

Turn it into a milkshake. Blend a scoop with unsweetened almond milk for a rich, creamy milkshake that’s as refreshing as it is satisfying.

Related Recipes You’ll Love

Looking for more refreshing, fruity, and creamy keto-friendly ice cream recipes? Try these:

Blueberry Sorbet: A light and tangy frozen treat bursting with fresh blueberry flavor—perfect for hot days!
Lemon Cheesecake Ice Cream: If you love the tangy cheesecake flavor in this recipe, you’ll adore this ultra-creamy lemon version.
Strawberry Ice Cream Bars: Sweet, refreshing, and coated in a crisp shell—these bars are the ultimate grab-and-go dessert.

These low-carb desserts are easy to make and packed with flavor. Give them a try and find your next favorite! 🍦

When to Serve This Ice Cream

As a light dessert after a meal. After a fresh summer salad or a Mediterranean dish, this ice cream adds the perfect sweet and tangy finish without feeling too heavy.

For an afternoon treat. Enjoy a small bowl with a cup of coffee or a glass of iced lemon tea for a refreshing pick-me-up.

For special occasions. Whether it’s a dinner party, brunch, or summer gathering, this homemade ice cream is sure to impress—especially when garnished with fresh berries and crunchy crumbles.

Whenever you need a cooling treat. On hot days, this ice cream is the perfect way to cool down. Plus, it’s easy to prepare in advance, so you’ll always have a delicious frozen dessert ready to go.

Kitchen Tools You Will Love

1. Electric Hand Mixer – Beating cream cheese until smooth and whipping heavy cream to soft peaks is much easier with a good hand mixer. It saves time and ensures a perfectly creamy ice cream base. Try the KitchenAid 5-Speed Hand Mixer for reliable performance.

2. Freezer-Safe Storage Containers – Keeping homemade ice cream fresh and free of ice crystals is key. An airtight, freezer-safe container helps maintain the perfect texture. The Pyrex Glass Storage Set is great for storing and serving.

FAQ

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well—no need to thaw them first. Just add them straight to the saucepan when making the blueberry compote, and they’ll break down beautifully.

How long does this ice cream last in the freezer?

Stored in an airtight container, this ice cream stays fresh for up to 2 weeks. If it starts to harden too much, just let it sit at room temperature for a few minutes before scooping.

Can I use low-fat ingredients?

For the best texture, full-fat heavy cream and cream cheese are recommended. Using low-fat versions may result in a more icy texture rather than the rich, creamy consistency you want in no-churn ice cream.

What if I don’t have sweetened condensed milk?

You can substitute 1 cup of heavy cream + ½ cup of powdered sugar, but keep in mind that the texture may not be as smooth and creamy. The sweetened condensed milk helps keep the ice cream soft and scoopable.

Can I add mix-ins to this recipe?

Yes! Try adding crushed graham crackers for a true cheesecake feel or folding in white chocolate chips for extra sweetness. Just be sure to stir them in gently so you don’t deflate the mixture.

Got more questions? Leave a comment, and I’ll be happy to help!

Blueberry Lemon Cheesecake Ice Cream

5 from 2 reviews

Author: Chef Zainab
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

This Blueberry Lemon Cheesecake Ice Cream is rich, creamy, and bursting with zesty lemon and sweet blueberry swirls. With no ice cream maker required, this easy no-churn ice cream delivers the tangy goodness of cheesecake, the refreshing brightness of lemon, and the juicy sweetness of blueberries all in one scoop. Perfect for summer days or when you crave a decadent frozen dessert!