Sweet Blackberry Cheesecake Ice Cream in a cup, wooden table

Sweet Blackberry Cheesecake Ice Cream

  • Author: Paula Montenegro
  • Prep Time: 20
  • Total Time: 20
  • Yield: 3 servings 1x
  • Category: Ice Cream
  • Method: Mixing + Freezing
  • Cuisine: International


Easy and gorgeous Blackberry Cheesecake Ice Cream is the best summer dessert. No eggs and no making custard in the stove. Simply mix, churn and freeze! If you make popsicles it’s even easier!



For the blackberries:

  • 1 cup blackberries (fresh or frozen)
  • 2 Tbs light brown sugar
  • 23 Tbs water

For the cheesecake ice cream base:

  • 8 oz 220g cream cheese, softened
  • 2/3 cup cream
  • 1/3 cup light brown sugar
  • Zest of ½ orange
  • ¼ teaspoon vanilla
  • Pinch of sea salt


For the blackberries:

  1. In a saucepan heat all ingredients over low heat. Stir frequently until it boils. Reduce for a minute or two and remove from the heat.
  2. Transfer to a shallow container, mash berries with a fork or spoon and refrigerate.
  3. If making this the same day you churn the ice cream base, then freeze it  while making the base. It will be cold enough when you add it.

For the cheesecake ice cream base:

  1. In a bowl beat cream cheese, cream and sugar just until smooth.
  2. Add zest, vanilla and salt.
  3. Combine, transfer to a container with a lid, or bowl with plastic wrap, and refrigerate until very cold, 6 to 8 hours or overnight.
  4. Churn according to manufacturer’s directions.
  5. Transfer to a freezer-proof container, add blackberry mixture, swirl a few times, cover and freeze until solid.


My number 1 tip:

Make popsicles, or paletas if you’re a cool dude.
Simply put the mixture (before refrigerating it) into popsicle molds, pop them in the freezer, and oh! sweet summer blackberry cheesecake ice cream paletas in almost no time.
  • Use other berries and other citrus zest.
  • This ice cream freezes rock hard, so keep that in mind when taking it out.

Keywords: cheesecake ice cream, blackberry ice cream