No Churn Blackberry Cheesecake Ice Cream
A homemade recipe for blackberry cheesecake ice cream – made without an ice cream machine. This berry swirled, no churn ice cream is a sweet and creamy summer favorite. Naturally gluten-free.
Blackberry Cheesecake Ice Cream
Is there anything better than homemade ice cream in the middle of Summer? I suppose it’s possible, but this indulgent, blackberry swirled, cheesecake-inspired ice cream gives any other contender a run for their money.
Beaming with vibrant swirls of jammy, peak-season berries, and a creamy, vanilla-bean flecked custard base, this no-churn ice cream might just become your new favorite Summer treat.
Why You’ll Love this No Churn Berry Swirled Ice Cream
Sweet, syrupy, roasted blackberries combine with a rich and creamy ice cream base – with hints of citrus and vanilla – in this flavorful, Summer-y, no-churn ice cream.
Roasting the berries with a bit of sugar until syrupy and fragrant softens the fruit, concentrating the sweetness and natural flavor. And sweetened condensed milk – the magic ingredient behind no-churn ice cream – is whipped up with cream and cream cheese, into a lusciously rich and smooth ice cream base.
The two elements create a delightful, frozen collaboration that’s ready to devour after a few hours in the freezer. It’s simple, delicious, and tastes like Summer. Happy baking!!
Blackberry Ice Cream Ingredients
You’ll need a handful of simple ingredients to make this homemade berry ice cream.
- Blackberry Compote: Fresh (or frozen) blackberries combine with sugar and a squeeze of lemon juice to make a quick, jam-like swirl.
- Cheesecake Ice Cream: cream cheese, whipping cream, and sweetened condensed milk, along with vanilla and lemon zest, are whipped and folded together to create the rich and creamy ice cream base.
- Optional Add-Ins: This ice cream would also be excellent with some mini chocolate chips (dark or white). You could also add some graham cracker crumbs to mimic a traditional cheesecake crust.
Find all the exact ingredients and detailed instructions in the recipe card, below.
Berry Cheesecake Ice Cream FAQs
I imagine using canned coconut milk in place of the cream, sweetened condensed coconut milk in place of the dairy, and a dairy-free/vegan cream cheese would work well. Let us know if you try it!
Sure! I like to use vanilla bean paste, or fresh vanilla from a pod because I like having the little vanilla flecks throughout the ice cream, but flavor-wise, regular vanilla extract will work just as well.
No Churn Blackberry Cheesecake Ice Cream
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 1 hour 15 minutes
- Yield: 8 Servings
- Category: Dessert
- Method: Frozen, No Churn
- Cuisine: American
- Diet: Vegetarian
Description
A homemade recipe for blackberry cheesecake ice cream – made without an ice cream machine. This berry swirled, no churn ice cream is a sweet and creamy summer favorite. Naturally gluten-free.
Ingredients
For the ice cream base:
- 3/4 cup (6oz) block cream cheese, softened to room-temperature
- 2 cups (480ml) heavy cream, very cold
- 1 (14oz) can sweetened condensed milk
- 1/2 tsp Kosher Salt (such as Diamond Crystal)
- 2 tsp vanilla bean paste
- zest of one lemon
For the blackberry swirl:
- 2 pints blackberries
- 1/4 cup granulated sugar
- 1–2 tsp fresh lemon juice, to taste
Instructions
- Prep: place a 9x13x5” loaf pan (or similar container) in the freezer.
- Make the blackberry swirl: Preheat the oven to 375℉. Line a rimmed sheet pan with parchment paper. Set aside.
- Add the blackberries, sugar, and lemon juice to a medium mixing bowl, and toss to combine. Arrange in an even layer on the sheet pan.
- Bake for about 20 minutes until fragrant and syrupy. Remove from the oven and let cool on the pan for about 10 minutes. Transfer to a bowl (including juices), and let cool to room-temp.
- Add the berries to a food processor or blender, and pulse or blend a few times to combine. The mixture should still be a bit chunky, with small bites of fruit throughout. This can also be done by hand, mashing with the back of a large fork.
- Please in the fridge to thoroughly chill.
- Make the ice cream base: In the bowl of a stand mixer fitted with the whisk attachment, starting on low speed and gradually speeding up to medium, whisk the cream until stiff peaks form, about 4-5 minutes. Transfer to another bowl, and set aside.
- Add the softened cream cheese, sweetened condensed milk, and salt to the mixer bowl and beat until smooth, light, and creamy, about 2 minutes.
- Switch to a spatula, and gently fold in whipped cream, until combined. Be careful not to deflate the mixture.
- Stir in the vanilla and lemon zest.
- Spoon/spread the mixture into your chilled container/pan. Cover with plastic wrap, and place in the freezer until mostly set, about 1.5 to 2 hours.
- Swirl in the cooled blackberries, and return to the freezer, freezing until solid, another 4-6 hours. Enjoy!!
- Alternatively, you can swirl in the berry mixture before the initial freeze, but your swirls may not be as distinct.
Photography by Saltwater Studio and Laura Bolton.
