Blackberry Cheesecake Ice Cream

My favorite texture for cheesecake is light and fluffy as opposed to dense and heavy, so that is exactly what I aimed to accomplish with this blackberry cheesecake ice cream.  And the great thing about this recipe is that the cheesecake does not need to be baked!   I am partial to ice cream that has chocolate, peanut butter or any combination of those and this flavor definitely satisfies that rich craving.  At the same time, it tastes light as well with the fresh blackberries and swirls of light and fluffy cheesecake.

Blackberry Cheesecake Ice Cream


Blackberry Cheesecake Ice Cream!!!

The Cheesecake
3/4 cup crushed graham crackers
2 1/2 tbs brown sugar
1/4 tsp cinnamon
2 1/2 tbs butter
8 oz cream cheese
1 tsp lemon juice
1/4 tsp salt
1/2 pint heavy cream
4 tbs sugar

The Blackberries
2 cups blackberries
1 tsp lemon juice
1/4 cup sugar
pinch of salt

The Ice Cream
2 1/2 cups heavy cream
1 1/2 cup whole milk
1 tsp vanilla
1/2 tsp salt
2/3 cup sugar
1/4 cup vanilla vodka

Making the Cheesecake
In a mixing bowl combine graham crackers, sugar, cinnamon and butter.  Press into the bottom of a small dish (I like using a loaf pan sized dish for this).  Set aside.

In a medium sized mixing bowl combine cream cheese, lemon juice, salt, cream and sugar.  Beat with an electric mixer on medium speed until mixture becomes light and fluffy.  Spread on top of graham cracker crust and place in refrigerator to chill. 

Cooking the Blackberries
Combine all ingredients for blackberries in small saucepan.  Cook over medium heat for about 20 minutes or until blackberries have broken apart, much of the liquid has evaporated and the mixture begins to thicken.  Set aside and allow to cool completely.  Then place in the refrigerator to chill.

Making the Ice Cream
Whisk together all ice cream ingredients in a large bowl until sugar has dissolved.  Pour mixture into ice cream maker and churn for 25-30 minutes or until ice cream forms.  Place in the freezer to finish freezing.

Move cheesecake from the refrigerator to the freezer.  After about an hour, remove cheesecake from freezer and cut into chunks.  Remove blackberries from refrigerator and swirl through the ice cream.  Fold cheesecake chunks into ice cream and place back in freezer for about another 1-2 hours.  Scoop and garnish with fresh blackberries.


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