No-Churn Blueberry Cheesecake Ice Cream‏

No-Churn Blueberry Cheesecake Ice Cream‏

Ren LOVES Pinterest.

If she isn’t busy creating in the kitchen, refashioning one of my old tshirts into a ballroom gown, or birthing mythical beasts in Dragonvale, you can bet your kids’ college fund that she’s sitting behind her iPad, happily pinning away the time.

It isn’t all just cute puppies and Photoshopped landscapes either. You can actually learn stuff from Pinterest.

From the sea of posts she’s repinned, she’s learned to dissolve silkscreen prints from glass bottles, clean an oven with minimal effort, spray paint faux toecaps on ballet slippers, and as this post’s title suggests, create effortlessly creamy, luscious, and rich blueberry cheesecake ice cream WITHOUT an ice cream maker. No pun intended, but how cool is that?!

Oh and before I forget, the most important lesson she learned from Pinterest is that life is short, so she bought the shoes. 😆

No-Churn Blueberry Cheesecake Ice Cream‏‏

JB: “What do people do when they become bored with Pinterest?”
Ren: “Uuuh, they become dis-Pinterested?”
JB: “Good one, but no. When people grow weary of Pinterest, they lay their pin to rest. Get it get it? Pinterest? They lay their pin to re…aaaaaaaah forget it. Just enjoy the ice cream.”
No-Churn Blueberry Cheesecake Ice Cream‏‏

*Original recipe from Kitchen Simplicity as adapted from Martha Stewart.

Ingredients (makes 9 servings)

  • 200 g spreadable cream cheese (about 3/4 cup)
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsps vanilla extract
  • 2 cups heavy (whipping) cream, cold
  • 3/4 cup blueberry syrup (I used canned blueberry filling)


  1. Beat cream cheese until smooth and creamy using stand mixer with paddle attachment.
  2. Slowly add condensed milk while creaming between additions to avoid lumps. Stir in vanilla extract and heavy cream.
  3. Switch to whisk attachment, then beat on medium-high speed until stiff peaks form when beaters are raised.
  4. Spread half of mixture into 8 inch x 8 inch square baking dish. Glob with half of blueberry syrup/filling.
  5. Top with remaining cream mixture, spreading evenly. Glob with remaining blueberry syrup/filling.
  6. Using knife, swirl syrup/filling into cream mixture. Cover with foil and freeze for 6 hours or until firm. As an alternate, you can use plastic container with lid instead of baking dish.


That the Chinese may be credited for inventing the very first device used to make sorbets and ice cream? In Maguelonne Toussaint-Samat’s History of Food, she asserts that the Chinese poured a mixture of snow and saltpeter over the exteriors of containers filled with syrup, because in the same manner that salt raises the boiling point of water, it also lowers its freezing point to below zero.

Original Source

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