Roasted Blueberry Cheesecake Ice Cream

Roasted Blueberry Cheesecake Ice Cream | This recipe is sure to delight, and satisfy your blueberry cravings.

Roasted Blueberry Cheesecake Ice Cream | This recipe is sure to delight, and satisfy your blueberry cravings.

Before we begin I’d like to give a huge shout out to my son. He turns 26 today. I am so proud of him and lucky to be his mom. He’s an amazing man. Happy Birthday B-Dude. We’ll celebrate Lunatic style when you fly in on Monday. See you soon kiddo.

Okay, back to our regularly scheduled programming!

Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by myself and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake BossAnolonMicroplaneWÜSTHOFPage Street Publishing and Quarry SpoonKim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Ice Cream Week 2014 Giveaway | Stop by to enter!

Here’s what is up for grabs, One Winner Takes All:

Ice Cream Week 2014 Giveaway | Stop by to enter!

Be sure to visit all of today’s Ice Cream Week Participants:

Roasted Blueberry Cheesecake Ice Cream | This recipe is sure to delight, and satisfy your blueberry cravings.

Places to stalk Cravings of a Lunatic!

Facebook | Twitter | Pinterest |Instagram |G+ | Kiss My Smoke

Roasted Blueberry Cheesecake Ice Cream
Prep time
Cook time
Total time
Roasted Blueberry Cheesecake Ice Cream | This recipe is sure to delight, and satisfy your blueberry cravings.
Serves: 5 cups or 1.5 quart
  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 (8 ounce) package of cream cheese
  • 1 cup whole milk
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375 degrees F.
  2. Line a rimmed cookie sheet with parchment paper.
  3. In a bowl, combine blueberries and sugar. Toss to coat. Pour onto parchment lined cookie sheet. Place in the oven and cook for about 8 to 9 minutes.
  4. Remove from the oven, and allow to cool completely. Place in covered dish in the fridge until you need to mix them in the ice cream base.
  5. Place the cream cheese in a stand mixer, whip until it's fluffy. Now in the same stand mixer combine the whole milk and sugar with the cream cheese, turn mixer on low and gradually increase speed to high, whisk until sugar dissolves.
  6. Add the heavy cream and the vanilla extract. Whisk on low speed and gradually increase to high, continue whisking until mixture thickens.
  7. Turn of mixer, and add blueberries, being careful not to splash them anywhere or your counter will be blue. Turn on mixer, slowly, and I'm not even remotely kidding, go slow and gradually increase speed or your backsplash will be blue. And you clothes, And anything else you spray with blueberries because you wanted to be a rebel and not listen to me.
  8. Now take your blue splattered self over to your freezer and grab your ice cream machine bowl. It should always be in your freezer. That way it's always ready to churn. And let's backtrack for one minute, when I say always this does not mean mix the ice cream in the freezer. I mean use some sense people, obviously you take it out when churning and then put it back in. But just in case someone actually thinks that I thought I'd clarify. Moving on.
  9. Transfer the blueberry mixture into your frozen bowl, and set that on your ice cream machine. Turn on and churn for about 10 to 15 minutes. You want it thick but still with some give. If you hear "tick tick tick" your machine is stuck because you mixed until it was too hard. Don't do that. Respect your ice cream machine man, that thing should be your best friend.
  10. Now pop the ice cream bowl in the freezer, I cover mine with tinfoil or parchment with a rubber band around it. I'm cool like that. Kicking it old school because I freaking hate plastic wrap with a passion. Seriously, it's freaking evil. They should banish it from existence.
  11. Okay so make sure you let it set up for about 4 hours, unless you want soft serve. If that's the case have at it immediately. Whatever floats your ice cream boat. man.
  12. Serve with a big old blue smile! (not even kidding)
Recipe Source: Cravings of a Lunatic
Nutrition Information
Serving size: Depends how hungry you are!

Roasted Blueberry Cheesecake Ice Cream | This recipe is sure to delight, and satisfy your blueberry cravings.

I cannot even describe how good this is. You need to make this. Stat.

But please be careful so you don’t turn blue.

I warn you because I love you.

I’m good like that.

Ice Cream Week 2014, Tons of amazing recipes, one massive Ice Cream Making Prize Pack. Be sure to stop by to enter!

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st. Winner must be 18 years of age. Winner will have 72 hours to respond to email notification of winning, or a new winner will be drawn. Thanks for entering.

Toodles and smoochies! xx

Get More Updates!

Sign up to get exclusive updates & tips!


    • Kim Beaulieu says

      Thanks John. Oh how I would love it if you could join us for dinner or cake one day. Or ice cream. Or ice cream cake. One day.

  1. Emily says

    I have too many favorites! Chocolate chip cookie dough, pistachio, salted caramel, cookies and cream, cheesecake…

  2. says

    I’m not a big fan of ice-cream, but a huge fan of cheesecake, so I must try this one! I bet the flavor of baked blueberries is amazing! Nice picture!

  3. sarah k says

    My favorite ice cream flavor changes all the time, but if I a had to choose one it would be a toasted coconut flavor :)

    • Kim Beaulieu says

      Absolutely. Just mix it then pour it into a a couple of loaf pans. Cover and pop in the freezer. It will take longer to set up but you can totally make ice cream without an ice cream maker. Just mix the stuff until it’s super fluffy and then put it right in the freezer. I find the metal bread loaf tins work great for ice cream. Sometimes I use plastic containers and just pop the lid on to. The key is mixing really well prior to freezing.

Leave a Reply

Your email address will not be published.