Roasted Blueberry Cheesecake Ice Cream

This Roasted Blueberry Cheesecake Ice Cream is easy to make and 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 but you could easily make it without one.

I cannot even describe how good this is. Clearly, you need to make this. Immediately!

But please be careful so you don't turn blue. Seriously, 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.

Ingredients

Scroll all the way down to the recipe card to get the FULL ingredient and instructions for this recipe! You can also just click the “Jump to Recipe” button that is located at the top of the page!

• Fresh blueberries - To be honest, fresh are preferred but frozen will do in a pinch.
• Sugar - I used granulated sugar. Just to clarify, 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. Ice cream needs the higher fat content for it to be creamy.

How to make roasted blueberry cheesecake ice cream

1. Honestly, roasting the blueberries gives them a ton of flavour so I suggest not skipping this process.
2. First, roast the blueberries in the oven then allow them to cool completely.
3. Next, mix the ice cream base in a stand mixer. Do not over-mix after adding the berries.
4. Then transfer the mixture to your frozen ice cream bowl and pop it on the ice cream maker to churn.
5. Next, 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.
6. Finally, remove from freezer and go nuts! This ice cream is worth every calorie!

Can I make this with other fruit

Hell, yeah! In addition to blueberries, 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

• First, transfer the ice cream to an air tight container then place it in the freezer.
• The ice cream can be kept in the freezer for up to 1 to 2 months if sealed properly.

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

Facebook ~ Twitter ~ Pinterest

Instagram ~ YouTube ~ Kiss My Smoke

Print Pin

5 from 5 votes

Roasted Blueberry Cheesecake Ice Cream

This Roasted Blueberry Cheesecake Ice Cream is easy to make and bursting with flavour. If you’ve always wanted to learn how to make your own ice cream this frozen treat is for you.

Course Dessert

Cuisine American

Keyword blueberry ice cream, cheesecake ice cream, ice cream

Prep Time 20 minutes

Cook Time 10 minutes

Freezing Time 4 hours

Total Time 30 minutes

Servings 10

Calories 371kcal

Author Kim Beaulieu

Equipment

• Ice Cream Machine
• OR
• Ice Cream Attachment for Stand Mixer
• Ice Cream Scoop

Ingredients

• 2 cups fresh blueberries
• ¼ cup sugar
• 8 oz cream cheese
• 1 cup whole milk
• 1 cup sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

• 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!

Video

Notes

Mixing options:

• The colour of your ice cream will vary depending on how long you mix the ice cream.
• You can add blueberries by hand after your done mixing the ice cream base.
• Or if you want bigger pieces of blueberries then mix briefly.
• If you want the blueberries mashed completely mix longer. This will affect the colour of your ice cream. 

Freezing Options:

• If you like soft serve ice cream you can serve this right after it is churned. 
• However, if you like hard ice cream I recommend freezing it for at least 4 hours. 
• I generally freeze mine overnight.

How to make without an ice cream machine:

You will need to mix your base and add blueberries, then just pour it into an ice cream container or metal pan. Pop in the freezer overnight. 

Nutrition

Calories: 371kcal | Carbohydrates: 33g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 102mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1060IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more ice cream recipes and tons of summer recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

Original post was published on August 22, 2014.

Post updated on July 25, 2021.