Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands-on Time
15 Mins
Total Time
3 Hours
Makes about 1 qt.

No custard is needed to make this easy Blueberry-Cheesecake Ice Cream. Try Blueberry-Cheesecake Ice Cream in cookie sandwiches or irresistible pies.



How to Make It

Step 1

Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

Step 2

Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)

Step 3

Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

Step 4

*Vanilla extract may be substituted.

Step 5

THE COOKIE: Snickerdoodles, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.

Ratings & Reviews

stallings06's Review

August 04, 2013
Very easy to make. It's so nice not having to make a custard; made step 1 the night before and it only took about 30 minutes to freeze in the ice cream maker. Fantastic flavor, very yummy. Only problem is it never hard-set so when I put it in the ice cream pie, I couldn't add the preserves between the layers because they just sunk into the ice cream. Then when I cut the pie, it collapsed into a soft and liquid mess despite having been in the freezer about 4 hours overall for prep and 2 hours straight after I assembled it. The flavor was still great and my guests enjoyed it, but it was disappointing to serve a "pile of pie" versus a piece of pie.