Roasted Blueberry Cheesecake Ice Cream. This easy homemade ice cream is bursting with flavour. If you’ve always wanted to learn how to make your own ice cream this frozen treat is for you.
This roasted blueberry cheesecake ice cream is one seriously delicious frozen treat. It’s made in an ice cream maker so it’s easy to make.
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.
Making your own ice cream in summer is an absolute must, if you ask me. I have TONS of ice cream recipes on the blog. I used to celebrate weekly by making frozen treats for Ice Cream Sunday every week when I first started blogging. Yes, I’m a dork and I’m totally okay with that.
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- Fresh blueberries – Fresh are preferred but frozen will do in a pinch.
- Sugar – I used granulated sugar. You are using sugar in the roasting process AND the ice cream.
- Cream cheese – Honestly, don’t cheap out here. Buy the good stuff!
- Whole milk – This is necessary for the fat content. Don’t substitute if you can help it.
- Heavy cream – You must use heavy cream for this ice cream. You need the higher fat content for it to be creamy.
How to make roasted blueberry cheesecake ice cream
- Honestly, roasting the blueberries gives them a ton of flavour so I suggest not skipping this process.
- To start, roast the blueberries in the oven. Allow to cool.
- Next, mix the ice cream base in a stand mixer. Do not over-mix after adding the berries.
- Transfer the mixture to your frozen ice cream bowl and pop it on the ice cream maker to churn.
- Freeze the ice cream. To clarify, I prefer letting it set up in the freezer for 24 hours. You can actually serve it immediately if you like soft serve ice cream.
- Remove from freezer and go nuts! This ice cream is worth every calorie!
Can I make this with other fruit
Hell, yeah! Here’s a list of suggestions for you:
- Strawberries – roasted or plain
- Raspberries – don’t roast those bad boys
- Cherries – you could roast them or leave them plain
- Peaches – roasting or grilling them would be amazing, but plain is good too
- Watermelon – I’d leave it fresh and not roast it
- Cantaloupe – the most underrated fruit for ice cream, in my humble opinion
- Mango – fresh mango pureed would be great for ice cream
How to store ice cream
- Place in your freezer in an air tight container.
- Can be kept in the freezer for up to 1 to 2 months if sealed properly.
Recommended Ice Cream Makers and Accessories
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- Cuisinart Ice Cream Maker – I have this one in white and I love it. It’s easy to use and clean.
- Kitchenaid ice cream attachment – They are sold out of them on Amazon right now.
- Extra Cuisinart Bowl – Honestly, it never hurts to have extra bowls.
- Ice Cream Containers – These are useful if you make a lot of ice cream.
- Zeroll Ice Cream Scoop – This is my all time fave ice cream scoop. It’s pricier but WORTH it. Do not put it in your dishwasher!
Other kick ass ice cream recipes
- Lemon Icebox Pie
- Chunky Turtle Ice Cream
- No Churn Chocolate Banana Ice Cream
- Trix Ice Ice Cream Cake
- Pink Lemonade Miniature Ice Cream Sandwiches
- No Churn Cookies and Cream Coffee Ice Cream
- Peanut Butter Bonanza Ice Cream
- Red Velvet Ice Cream Sundae
Places to stalk Cravings of a Lunatic
Roasted Blueberry Cheesecake Ice Cream. This easy homemade ice cream is bursting with flavor. If you've always wanted to learn how to make your own ice cream this frozen treat is for you.
- 2 cups fresh blueberries
- 1/4 cup sugar
- 8 oz cream cheese
- 1 cup whole milk
- 1 cup sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Line a rimmed cookie sheet with parchment paper.
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.
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.
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.
Add the heavy cream and the vanilla extract. Whisk on low speed and gradually increase to high, continue whisking until mixture thickens.
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.
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.
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.
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.
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.
Serve with a big old blue smile! (not even kidding)
Recipe Source: Cravings of a Lunatic
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Original post was published on August 22, 2014.
Post updated on August 6, 2020.