These blueberry cheesecake ice cream sandwiches are frozen, creamy, and perfectly sweet. The ice cream is completely no-churn, so there’s no need for a fancy ice cream maker, and it’s layered between two sheets of buttery graham cracker crust, just like a classic cheesecake base. So good and just right for warm, sunny days!
I couldn’t be more excited over these blueberry cheesecake ice cream sandwiches. You guys, I’m not joking, I love them so much! The combination of sweet blueberries and crunchy graham cracker crust complements the creamy cheesecake ice cream beautifully. Imagine soft, creamy, bursting with blueberries no churn ice cream sandwiched in between two sheets of graham cracker crust! They’re like cheesecake in ice cream sandwich form, so good! Also, these ice cream sandwiches make an impressive frozen dessert to share with friends or a fun activity with the fam!
WHY YOU’LL LOVE THESE BLUEBERRY CHEESECAKE ICE CREAM SANDWICHES
- These ice cream sandwiches are made with no churn ice cream. No fancy ice cream maker needed!
- Fresh, slightly tangy, creamy, and crunchy in every bite!
- Imagine blueberry cheesecake in ice cram sandwiches form!
- The perfect berry-filled frozen treat for any and all occasions.
- After freezing, the ice cream stay creamy, thanks to a lil vodka!
INGREDIENTS NEEDED & NOTES
Graham Crackers – I love classic graham cracker crust, but this can be replaced with a variety of cookies, like biscoff cookies or digestive biscuits!
Butter – To bind the graham cracker crumbs together and add richness and flavor, butter acts as a glue, holding the crust in place. So, make sure you’re using unsalted butter. You don’t want the crust to end up too salty right?
Sugar – You’ll need a lil granulated sugar for the blueberries and powdered sugar for the graham cracker crust.
Condensed Milk – Make sure you’re using sweetened condensed milk. Not only is this our sweetener, but it also helps the mixture become ice cream! The consistency and texture of sweetened condensed milk help create soft, scoopable ice cream.
Cream cheese – Make sure to use high-quality and full-fat cream cheese. I love full-fat original brick cream cheese because it always makes a super nice flavor and texture.
Heavy Cream – We are making our own no churn ice cream today! For a creamier, richer ice cream, you’ll need full-fat heavy cream. Grab that 35% – 40% milk fat!
Cream Cheese – Use full-fat block cream cheese, not the spreadable kind. Make sure it’s softened to room temperature so you get a smooth, silky filling without lumps.
Blueberry – It’s always best to use fresh blueberries, but if they’re not in season, you can use frozen blueberries too. Fresh or frozen, both work perfectly in this recipe!
Lemon – A lil bit lemon juice and lemon zest to enhance the flavor.
Cornstarch – You’ll need cornstarch to thicken the blueberry compote.
Vanilla extract – A good quality vanilla extract is needed to provide a lovely background flavor.
Vodka – Optional, but recommended. Alcohol lowers the freezing point of the ice cream, making the consistency softer and easier to cut. If you’re using alcohol based vanilla extract, you can skip this!
TOOLS & EQUIPMENT YOU’LL NEED
Mixing bowls
Electric mixer
8-inch square pan
Small saucepan
Plastic wrap or parchment paper
Rubber spatula
Offset spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE BLUEBERRY CHEESECAKE ICE CREAM SANDWICHES
(Be sure to check the printable recipe card below)
Blueberry Compote:
140g (1 cup) fresh or frozen blueberries
2 tablespoons granulated sugar
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Graham Cracker Crust:
360g (3 cups) graham cracker crumbs
226g (2 sticks) unsalted butter, melted
5 tablespoons powdered sugar
a pinch of salt
No Churn Blueberry Cheesecake Ice Cream:
360g (1+1/2 cups) heavy cream, cold
226g (8oz) cream cheese, room temperature
280g (10oz, about 3/4 14oz can) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon vodka, optional blueberry compote
STEP 1 – Make the Blueberry Compote
Make sure your blueberries are nice and clean! I like to place them in a colander, dip it into a large bowl of cold water, and gently swish the berries around to rinse them. If you’re using frozen blueberries, you can skip this step, no need to wash or thaw them.
In a small saucepan, combine all the ingredients and bring the mixture to a boil over medium-high heat. Then reduce the heat to medium and let it simmer for about 8 minutes, stirring occasionally, until the blueberries break down and become thick and jammy. Remove from the heat and let it cool completely before using.
STEP 2 – Make the Graham Cracker Crust
Using a food processor, pulse 24 full-sheet graham crackers into fine crumbs, you should end up with about 3 cups (360 g). Transfer the crumbs to a medium mixing bowl, then add the melted butter, sugar, and salt. Stir everything together with a rubber spatula until the mixture is evenly combined and resembles damp sand.
STEP 3 – Make the No-Churn Ice Cream
In a large mixing bowl, whip the cold heavy cream on high speed until stiff peaks form, about 3–5 minutes. Set aside.
In a separate bowl, beat the room-temperature cream cheese and condensed milk until smooth and creamy. Add the vanilla extract, vodka, and the blueberry compote, mixing just until combined.
Gently fold in half of the whipped cream using a rubber spatula until fully incorporated. Then add the remaining whipped cream and continue folding gently until the mixture is smooth, light, and well combined.
Cover the bowl with plastic wrap and chill in the refrigerator while you prepare to assemble the ice cream sandwiches.
STEP 4 – Assemble the Blueberry Cheesecake Ice Cream Sandwiches
Line an 8-inch square pan with plastic wrap or parchment paper, making sure all sides are covered for easy removal later. Add half of the graham cracker mixture to the pan and press it firmly into an even layer using the bottom of a glass or measuring cup.
Pour the blueberry cheesecake ice cream mixture over the crust, then spread it out evenly with an offset spatula. Cover and freeze for at least 1 hour, or until the ice cream is firm.
Once set, remove the pan from the freezer and sprinkle the remaining graham cracker mixture over the top. Gently but firmly press it down into an even layer using the bottom of a glass or measuring cup. Cover again and freeze for at least 3 hours, or preferably overnight, until fully set.
When ready to serve, lift the slab out of the pan, slice into 9 even squares, and enjoy!
TIPS FOR MAKING THE BEST BLUEBERRY CHEESECAKE ICE CREAM SANDWICHES
Freeze until fully firm – Make sure your ice cream sandwiches are very cold and completely firm before cutting into squares. This helps them hold their shape and prevents a messy cut.
Use a serrated knife – A serrated knife works best for slicing through the layers, especially the graham cracker crust.
Warm the knife for clean cuts – Dip the blade of your knife into a glass of warm water, then wipe off any excess. The warmth helps the knife glide through the ice cream, giving you smooth, clean edges. Rewarm and dry the knife every few slices for the best results.
Work quickly – Ice cream softens fast, so cut and serve (or transfer back to the freezer) as quickly as possible.
Line your pan well – Use parchment paper or plastic wrap with overhang so you can easily lift the whole slab out before cutting.
Press layers firmly – Compacting the crust layers well helps the sandwiches stay together when slicing and serving.
HERE’S HOW TO STORE THESE BLUEBERRY CHEESECAKE ICE CREAM SANDWICHES
Freeze until firm first – After assembling and cutting, let the sandwiches freeze until completely solid so they hold their shape.
Wrap individually – Wrap each sandwich tightly in plastic wrap or parchment paper. This prevents them from sticking together and makes them easy to grab.
Use an airtight container – Place the wrapped sandwiches in an airtight container or freezer-safe bag to protect them from freezer burn and odors.
Keep in the coldest part of the freezer – Store them toward the back of the freezer where the temperature is most consistent.
Shelf life – For the best texture and flavor, enjoy within 1–2 weeks.
Before serving – Let them sit at room temperature for 2–3 minutes to slightly soften for the perfect creamy bite.
Blueberry Cheesecake Ice Cream Sandwiches
These blueberry cheesecake ice cream sandwiches are frozen, creamy, and perfectly sweet. The ice cream is completely no-churn, so there’s no need for a fancy ice cream maker, and it’s layered between two sheets of buttery graham cracker crust, just like a classic cheesecake base. So good and just right for warm, sunny days!
Ingredients
Blueberry Compote:
- 140g (1 cup) fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Graham Cracker Crust:
- 360g (3 cups) graham cracker crumbs
- 226g (2 sticks) unsalted butter, melted
- 5 tablespoons powdered sugar
- a pinch of salt
No Churn Blueberry Cheesecake Ice Cream:
- 360g (1+1/2 cups) heavy cream, cold
- 226g (8oz) cream cheese, room temperature
- 280g (10oz, about 3/4 14oz can) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon vodka, optional
- blueberry compote
Instructions
STEP 1 – Make the Blueberry Compote
- Make sure your blueberries are nice and clean! I like to place them in a colander, dip it into a large bowl of cold water, and gently swish the berries around to rinse them. If you’re using frozen blueberries, you can skip this step, no need to wash or thaw them.
- In a small saucepan, combine all the ingredients and bring the mixture to a boil over medium-high heat. Then reduce the heat to medium and let it simmer for about 8 minutes, stirring occasionally, until the blueberries break down and become thick and jammy. Remove from the heat and let it cool completely before using.
STEP 2 – Make the Graham Cracker Crust
- Using a food processor, pulse 24 full-sheet graham crackers into fine crumbs, you should end up with about 3 cups (360 g).
- Transfer the crumbs to a medium mixing bowl, then add the melted butter, sugar, and salt. Stir everything together with a rubber spatula until the mixture is evenly combined and resembles damp sand.
STEP 3 – Make the No-Churn Ice Cream
- In a large mixing bowl, whip the cold heavy cream on high speed until stiff peaks form, about 3–5 minutes. Set aside.
- In a separate bowl, beat the room-temperature cream cheese and condensed milk until smooth and creamy. Add the vanilla extract, vodka, and the blueberry compote, mixing just until combined.
- Gently fold in half of the whipped cream using a rubber spatula until fully incorporated. Then add the remaining whipped cream and continue folding gently until the mixture is smooth, light, and well combined.
- Cover the bowl with plastic wrap and chill in the refrigerator while you prepare to assemble the ice cream sandwiches.
STEP 4 – Assemble the Blueberry Cheesecake Ice Cream Sandwiches
- Line an 8-inch square pan with plastic wrap or parchment paper, making sure all sides are covered for easy removal later.
- Add half of the graham cracker mixture to the pan and press it firmly into an even layer using the bottom of a glass or measuring cup.
- Pour the blueberry cheesecake ice cream mixture over the crust, then spread it out evenly with an offset spatula. Cover and freeze for at least 1 hour, or until the ice cream is firm.
- Once set, remove the pan from the freezer and sprinkle the remaining graham cracker mixture over the top. Gently but firmly press it down into an even layer using the bottom of a glass or measuring cup.
- Cover again and freeze for at least 4 hours, or preferably overnight, until fully set.
- When ready to serve, lift the slab out of the pan, slice into 9 even squares, and enjoy!