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Creamy No-Churn Blackberry Cheesecake Ice Cream

no-churn blackberry cheesecake ice cream - featured image
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A simple, creamy no-churn ice cream featuring a rich cheesecake tang, fresh blackberry swirl, and crunchy graham cracker crust. Perfect for a quick homemade dessert without an ice cream maker.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 2/3 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups fresh or frozen blackberries
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp brown sugar

Instructions

  1. Make the Blackberry Swirl: Combine blackberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the berries break down and the mixture thickens slightly, about 10-15 minutes. Remove from heat and let cool completely. Optionally, press through a fine mesh strainer to remove seeds.
  2. Prepare the Graham Cracker Crust: In a small bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Set aside.
  3. Whip the Cream Cheese: In a large bowl, beat the softened cream cheese with sugar and vanilla extract using an electric mixer until smooth and creamy.
  4. Whip the Heavy Cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form.
  5. Fold Cream Into Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture in batches, keeping as much air as possible.
  6. Assemble Ice Cream: Spoon half of the ice cream mixture into a freezer-safe container. Sprinkle half the graham cracker crust over the top. Dollop half the blackberry swirl and gently swirl it through with a knife or skewer. Repeat with remaining ice cream, crust, and blackberry swirl.
  7. Freeze: Cover tightly and freeze for at least 6 hours or overnight. Let sit at room temperature for 5-10 minutes before serving.

Notes

Soften cream cheese before mixing to avoid lumps. Whip cream to stiff peaks but avoid overwhipping. Let blackberry compote reduce slowly for best flavor. Do not overmix the swirl to keep pretty ribbons. For dairy-free, substitute coconut cream and dairy-free cream cheese. Gluten-free graham cracker crumbs can be used.

Nutrition

Keywords: no-churn ice cream, blackberry cheesecake, homemade dessert, easy ice cream, no ice cream maker, summer dessert, creamy ice cream

Find it online: https://eliplate.com/creamy-no-churn-blackberry-cheesecake-ice-cream-recipe-easy-homemade-dessert/