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Blueberry Cheesecake Ice Cream Bars Recipe

Blueberry Cheesecake Ice Cream Bars Recipe
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★★★★★

4.9 from 12 reviews

These Blueberry Cheesecake Ice Cream Bars combine a crunchy graham cracker crust with a creamy cheesecake-flavored ice cream and a vibrant blueberry swirl, perfect for a refreshing summer dessert. Optional chocolate coating adds an extra decadent touch.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the cheesecake ice cream filling:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • Pinch of salt

For the blueberry swirl:

  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tsp lemon juice

Optional coating:

  • ½ cup white or dark chocolate, melted

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a lined 8×8-inch pan. Chill in the freezer while you prepare the filling.
  2. Make the cheesecake ice cream: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue mixing until creamy. Mix in vanilla extract and a pinch of salt. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the mixture over the chilled crust, smoothing the top.
  3. Prepare the blueberry swirl: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries break down and form a syrup, about 5–7 minutes. Allow to cool slightly. Drop spoonfuls of the blueberry mixture over the cheesecake layer. Use a knife or skewer to gently swirl the blueberries into the ice cream.
  4. Freeze and set: Cover the pan with plastic wrap or foil. Freeze for at least 4–6 hours, or until firm.
  5. Cut and serve: Remove from freezer and let sit 5 minutes before cutting into bars. Optional: Dip bars in melted chocolate for an extra decadent coating.
  6. Enjoy: Serve chilled for a refreshing summer treat!

Notes

  • For best results, use full-fat dairy ingredients for creaminess and texture.
  • You can substitute fresh blueberries with frozen ones; just thaw slightly before cooking.
  • Ensure cream cheese is softened to room temperature to avoid lumps.
  • The optional chocolate coating adds richness but can be omitted for a lighter dessert.
  • Store bars in an airtight container in the freezer for up to 1 week.

Nutrition

Keywords: blueberry cheesecake ice cream bars, no churn ice cream bars, blueberry swirl, graham cracker crust, frozen dessert, summer dessert, creamy cheesecake ice cream

Find it online: https://maicook.com/blueberry-cheesecake-ice-cream-bars-recipe/