• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Quicker Kitchen
  • Home
  • About
    • Privacy Policy
    • Nutritional Disclaimer
  • Recipe Index
  • Work With Me
  • Contact
  • 4 Sons R Us
  • Search
  • Facebook
  • Instagram
  • Pinterest
The Quicker Kitchen

The Quicker Kitchen

  • Home
  • About
    • Privacy Policy
    • Nutritional Disclaimer
  • Recipe Index
  • Work With Me
  • Contact
  • 4 Sons R Us
  • Search
  • Facebook
  • Instagram
  • Pinterest
Recipe Index » Dessert » No Churn Blackberry Cheesecake Ice Cream

No Churn Blackberry Cheesecake Ice Cream

July 21, 2022 · Meaghan 3 Comments

Share
Pin7
Tweet
Jump to Recipe

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.

 

a hand holding up a waffle cone filled with scoops of no churn blackberry cheesecake ice cream

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.

no churn blackberry cheesecake ice cream in a metal loaf pan topped with graham cracker pieces

Ingredients

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.

blackberry cheesecake ice cream in a metal loaf pan topped with graham cracker pieces

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.

a silver ice cream scooper scooping no churn blackberry cheesecake ice cream out of a metal loaf pan

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!

scoops of blackberry cheesecake ice cream in a waffle cone resting in a metal loaf pan

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.

a waffle cone filled with scoops of no churn blackberry cheese cake ice cream resting on its side on a wooden table

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!

a hand holding up a waffle cone filled with scoops of no churn blackberry cheesecake ice cream

No Churn Blackberry Cheesecake Ice Cream

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.
4 from 1 vote
Print Pin Rate
Course: Dessert, Ice Cream
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 513kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 513kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 107mg | Potassium: 436mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1490IU | Vitamin C: 17mg | Calcium: 261mg | Iron: 1mg
Tried this recipe?Let us know how it was! Share on Instagram @thequickerkitchen or mention us #thequickerkitchen!

Share
Pin7
Tweet

If you enjoyed this...

  • No Churn Cookie Dough Ice Cream
    No Churn Cookie Dough Ice Cream
  • Copycat Little Debbie Christmas Tree Cake Ice Cream
    Copycat Little Debbie Christmas Tree Cake Ice Cream
  • Copycat Little Debbie Strawberry Shortcake Rolls Ice Cream
    Copycat Little Debbie Strawberry Shortcake Rolls Ice Cream

Dessert, Ice Cream

Previous Post: « Creamy Tomato Bacon Dip
Next Post: Savory Breakfast Hand Pies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Jhuls @ The Not So Creative Cook says

    July 27, 2022 at 3:22 am

    I love the sound of this ice cream and it’s perfect for summer! Thanks a bunch for sharing at Fiesta Friday!

    Reply
  2. Barbara says

    July 29, 2022 at 1:11 pm

    Can I leave out the crust? Serving someone who is allergic to wheat.

    Reply
    • Meaghan says

      July 29, 2022 at 3:49 pm

      You could, or use crushed gluten free graham crackers. But it will still be tasty even without the ‘crust’ element!

      Reply

Primary Sidebar

Welcome To The Quicker Kitchen!

Our goal is putting real food on the table in a hurry. Whether you are short on time or interested in using simple ingredients, The Quicker Kitchen has the recipes for you.

Grab a skillet & a spatula and we'll whip up something in no time!

Want More Recipes?

Subscribe here and we’ll send you our latest daily updates delivered right to your inbox!

SUBSCRIBE

Latest Posts

opened cheesy chicken broccoli rice foil packets on a sheet pan
cadbury creme egg dip in a gray bowl
a fully loaded instant pot baked potato on a white platter
sliced Italian American sub sandwiches on white parchment paper
taco mac and cheese in a white serving bowl
loose meat sandwiches on a wooden cutting board

Copyright © 2023 · The Quicker Kitchen · Privacy Policy