No churn blackberry cheesecake ice cream is a dreamy, summery treat. Bursting with ribbons of sweet berry cheesecake, this homemade frozen dessert tastes just as good as any you’d get going out.
We love going for ice cream in the summer.
But with a big family, going out for dessert is simply too expensive to do it regularly.
This doesn’t mean we can’t treat ourselves though!
We love to make all kinds of homemade ice cream to keep us cool and treat us to the good stuff all summer long/
And trust me, this blackberry cheesecake ice cream is definitely the good stuff!
Not only is it delicious and full of flavors that will satisfy even gourmet ice cream lovers, but it’s easy to make with only a handful of ingredients and no special machine required.
To make this you’ll need:
- Blackberries– Fresh, ripe blackberries.
- Cream cheese– Softened to room temperature
- Vanilla– Real vanilla not imitation for best flavor
- Heavy cream– There’s no substitute for this
- Sweetened condensed milk– Store bought or homemade
- Pie crust– A premade graham cracker crust.
How to Make
Making this blackberry cheesecake ice cream is pretty easy.
To do it, start by making the blackberry cheesecake filling.
For the filling, cook the blackberries in a skillet over medium heat until the berries start to break down.
Then stir in the cream cheese and vanilla extract until smooth.
Once the mixture is smooth, remove the skillet from the heat and let it cool completely.
While the blackberry mixture is cooling, chill a large metal mixing bowl in the fridge for 30 minutes.
When both the bowl and the berry mix are ready, whip the heavy cream with a hand mixture until the whipped cream is fluffy and stiff peaks form.
Fold in the sweetened condensed milk.
Once the milk is evenly incorporated, fold in the berry mixture until it is evenly incorporated.
Then break up the graham cracker crust into small pieces, setting aside a tablespoon or two.
Stir the rest of the crust pieces into the ice cream mixture.
Transfer the ice cream into a loaf pan, spreading it out into an even layer.
Top it with the reserved graham cracker crust pieces.
Freeze the ice cream for at least 6 hours but up to overnight.
Serve and enjoy!
Storing Homemade Ice Cream
To store no churn ice cream, keep it in an air tight freezer safe container for up to a month.
Before serving, let the container sit on the counter for 5 to 10 minutes so it softens a bit.
Tips and Tricks
- Don’t have blackberries? Substitute raspberries instead.
- Make sure you don’t over mix the whipped cream.
- Be sure to cool the berry cream cheese mixture COMPLETELY before folding it into the cream, otherwise it will melt the cream causing it to collapse and you’ll be left with a soupy mess that won’t freeze into soft serve ice cream.
- You can’t substitute store bought whipped cream for the homemade version that makes the base of this no churn ice cream. Trust me, the two are totally different and it just won’t work.
- It’s ok to leave chunks of graham cracker crust in the ice cream mixture.
Other No Churn Ice Creams
No churn blackberry cheesecake ice cream gives you an ice cream shop style treat right at home. Make it and enjoy!
Looking for other no churn ice cream recipes? Try these:
- No Churn Cookie Dough Ice Cream
- Strawberry Cobbler Ice Cream Pops
- No Churn Peaches & Cream Ice Cream
- Strawberry Shortcake Rolls No Churn Ice Cream
- No Churn Red Velvet Cake Ice Cream
If you’ve tried this NO CHURN BLACKBERRY CHEESECAKE ICE CREAM, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
No Churn Blackberry Cheesecake Ice Cream
- 15 oz fresh, ripe blackberries
- 1 8 oz block cream cheese softened
- 1/4 tsp vanilla extract
- 1 pint heavy cream
- 1 14 oz can sweetened condensed milk
- 1 10" pre-made graham cracker pie crust
- Add the blackberries to a skillet set over medium heat. Allow them to cook, stirring occasionally, until the blackberries start to break down- about 5 minutes.
- Add the cream cheese and vanilla extract to the pan, and stir until smooth and evenly incorporated.
- Remove the skillet from the heat and set aside, allowing the mixture to completely cool.
- Chill a large metal mixing bowl in the fridge for 30 minutes, then add the cream to the chilled bowl. Using a hand mixer, whip the cream until fluffy and stiff peaks have formed- DO NOT over mix.
- Add the heavy cream to the mixing bowl, and stir until evenly incorporated.
- Add the berry mixture to the bowl, and stir again until evenly incorporated.
- Break up the graham cracker crust into small pieces, reserve a tablespoon or two. Stir the rest of the crust pieces into the ice cream mixture, leaving chunks behind is ok.
- Transfer the ice cream mixture to a 9x5" metal loaf pan. Spread it out into an even layer with a spatula.
- Freeze the ice cream for at least 6 hours, but up to overnight.
- Don't have blackberries? Substitute raspberries instead.
- Make sure you don't over mix the whipped cream.
- Be sure to cool the berry cream cheese mixture COMPLETELY before folding it into the cream, otherwise it will melt the cream causing it to collapse and you'll be left with a soupy mess that won't freeze into soft serve ice cream.
- You can't substitute store bought whipped cream for the homemade version that makes the base of this no churn ice cream. Trust me, the two are totally different and it just won't work.
- It's ok to leave chunks of graham cracker crust in the ice cream mixture.
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