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Decadent Blueberry Cheesecake Ice Cream

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A rich and creamy, truly Decadent Blueberry Cheesecake Ice Cream rippled with real fresh homemade blueberry compote.

It’s super delicious, rich, creamy, and very fruity with homemade blueberry sauce!

Blueberry Cheesecake Ice Cream

Decadent Blueberry Cheesecake Ice Cream

an image of Blueberry Cheesecake Ice Cream in a plastic container as well as blue berry compote and the cream whipped to soft peaks

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It’s super delicious, rich, and creamy but oh so decadent!  Super special and now a firm favorite in our house.

  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Freezer Time: 6 hours
  • Cook Time: 6 minutes
  • Total Time: 6 hours 36 minutes
  • Yield: 12 servings depending on size 1x


Units Scale

Ice Cream 

Blueberry Sauce


Blueberry Sauce

  1. In a small saucepan, cook the fresh blueberries, sugar, water, Maiziena, salt, and lemon juice over medium heat for about 5 to 6 minutes.
  2. Let it boil until it becomes thick, then let it cool and place it in the fridge for 30 minutes, or if in a rush in the freezer.

Ice Cream

  1. In a medium-sized bowl, use a hand mixer to beat the cream cheese until nice, fluffy, and creamy.
  2. Add cold heavy whipping cream, condensed milk, and vanilla essence, and continue to whisk on high speed until you have some lovely soft peaks.
  3. Spoon and spread approximately half of the Ice Cream mixture in an airtight container (any plastic container).
  4. Spoon the chilled blueberry sauce over the whipped Ice Cream mixture.
  5. Top with the remaining Ice Cream mixture.
  6. Use a spatula or even a knife, then swirl or gently mix the blueberry sauce into the Ice Cream mixture.
  7. Close and seal the lid and freeze for 6 hours or until firm.
  8. Hope you’re better than us, as I checked in several times prior to the 6 hours mark just to make sure it’s fine and obviously had to have a teaspoon full as well.


Prepared, tried, and tested by Esme (Blogger and Owner) The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

Original Recipe and Credit: The Indian Clay Pot


  • Serving Size: 1 bowl
  • Calories: 125
  • Sugar: 11 g
  • Sodium: 68.3 mg
  • Fat: 8 g
  • Carbohydrates: 11.9 g
  • Fiber: 0.3 g
  • Protein: 2 g
  • Cholesterol: 25.2 mg

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an image of Blueberry Cheesecake Ice Cream in a plastic container and the cream whipped to soft peaks
Blueberry Cheesecake Ice Cream

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8 thoughts on “Decadent Blueberry Cheesecake Ice Cream”

  1. Esme what a great recipe! No ice cream freezer needed. This post is one of my features for this week’s WTJR, thanks for sharing with us, we appreciate it1


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