No Churn Blueberry Cheesecake Ice Cream

4.7 from 11 reviews


  • 2 cup Heavy Whipping Cream, (I used Anchor)
  • 1 300ml can Sweetened Condensed Milk (I used Alaska)
  • 8 oz softened Cream Cheese (I used Philadelphia)
  • 1 tsp Vanilla extract
  • 1 tsp lemon extract
  • 1 1/2 cups Blueberry Filling
  • Crushed Graham for garnish and topping (optional)


  1. Beat cream cheese using an mixer until creamy and smooth.
  2. Add condensed milk, lemon extract, and vanilla extract, whisking until smooth.
  3. Pour in heavy cream. Whisk on high speed until soft peaks form.
  4. Spread half of this mixture into a loaf pan.
  5. Spoon half of the blueberry filling over the whipped mixture and swirl with a knife.
  6. Top with remaining cream mixture, do the same with the remaining blueberry filling.
  7. Spread evenly and top with some crushed graham.
  8. Cover with foil and freeze for 6 hours or until firm