Sweet ice cream, tart blueberries, and tangy cheesecake come together in this most amazing Blueberry Cheesecake No-churn Ice Cream. The best part? No ice cream maker required!
Place blueberries, sugar, lemon juice, and zest in small sauce pan. Simmer for 5-7 min on low heat until blueberries are soft and sauce thickens slightly. Let cool to at least room temperature.
Make the Ice Cream
Whip the heavy cream until stiff peaks form. Set aside.
Whip the softened cream cheese with a hand mixer. Then combine the softened cream cheese with the sweetened condensed milk until well combined.
Gently fold the whipped cream into the sweetened condensed milk/cream cheese mixture, keeping as much air in the whipped cream as possible.
Gently fold the blueberry sauce into the ice cream base, leaving an obvious swirl. Do NOT overmix!
Layer the Ice Cream
Put a layer of ice cream, about ⅓ of the mixture, in the bottom of a loaf pan, followed by a layer of graham crackers. Repeat 2x or until ice cream and graham crackers are gone. Use extra containers if loaf pan is full.
Freeze until solid, at least 5 hours or overnight. Ice cream will keep, tightly wrapped, for two weeks in the freezer.