Enjoy the rich decadence of Blackberry Cheesecake Ice Cream. Frozen Blackberry cheesecake is to die for! No egg custard required!
Yes indeedy, I like this recipe! Let me count the ways
Making ice cream in my freezer bowl Cuisinart ice cream maker is so easy. The ice cream turns out every time with a lovely texture and flavor. We are really enjoying this new kitchen toy!
This is the EASY ice cream to make! No long waiting for the ice cream to set in the freezer after it’s mixed. Just mix up your ingredients, pour it in the ice cream machine. Set the timer for 15 minutes. Make your blackberry sauce. Pour it into the firming up ice cream when the timer dings. Five minutes later you can eat it! The entire process takes less than an hour.
I don’t mind making a custard for delicious creamy ice creams like French Vanilla bean ice cream or Dark Chocolate Cherry Ice Cream. BUT, Blackberry Cheesecake Ice Cream recipe has creamy without the eggy custard so no cooking necessary!
Best of all it is SO yummy! Easy and yummy win for me every time!
Using fresh blackberries is always a plus around here in mid summer.
Those voluminous blackberry vines are producing MASSES of free, organic blackberries for us right now and will continue to do so for about a month, weather permitting. We are blessed and cursed by these viney pests.
Today they are a blessing since blackberries are extremely healthy berries to eat, taste amazingly fresh off the vine, and they freeze well!
Blackberry Cheesecake Ice Cream:
One note about this recipe. You can use fresh OR frozen berries. But if you use frozen, drain them well so they don’t dilute the recipe too much.
Instructions:
In a stand mixer fitted with a mixing paddle, or with an electric hand mixer, beat the cream cheese until very smooth, scraping down the bowl sides, as needed.
With the mixer running add 1 cup sugar, salt, vanilla, heavy cream and lastly the Greek yogurt; one at a time until the mixture is smooth.
Turn on the ice cream maker and pour this mixture into the freezer bowl. Set a timer for 15 minutes.
Meanwhile mix together the blackberries and sugar until sugar is dissolved. Puree this mixture if you don’t like the seedy texture. Set aside.
When the timer goes off slowly add the blackberry mixture, a little at a time, until the ice cream fully incorporates the blackberry mixture. Mix another 5 minutes or until firm.
This is REALLY thick ice cream and will set to a firm soft set that can be immediately eaten. Or put it into a freezer container and set until hard. This thick, creamy textured ice cream will need about 10 minutes to set out on the counter before serving, for ease of scooping.

We don’t mind the blackberry seeds in our ice cream. If you do feel free to strain your boiled sauce when it’s warm, or run it through a Foly food mill.
After you make this delicious ice cream try topping it with this OPTIONAL BLACKBERRY SAUCE: So good!
Ingredients:
- 2 cups fresh washed blackberries (frozen works as well. reduce water in sauce as instructed)
- 1/4 Cup Sugar to taste
- 2 tablespoons cornstarch mixed with 4 tablespoons water(for frozen, thawed watery berries-eliminate the water and use blackberry juices-you can drain some off into a bowl and mix the cornstarch in that way- then pour it into the gently boiling berries.
Put the blackberries and sugar into a 2 quart pot on the stove and heat to boiling. Add the cornstarch mixture and whisk constantly on medium high heat for a minute or until the sauce thickens to your needs. Remove from heat and get it REALLY cool in the fridge before pouring it over your ice cream. Remember this sauce will continue to thicken as it cools.
If you really love blackberries, like we do, pour this sauce over the finished ice cream for extra yummy! This is a dynamite sauce for an ice cream sundae!

Blackberry Cheesecake Ice Cream
Enjoy the rich decadence of Blackberry Cheesecake Ice Cream. Frozen Blackberry cheesecake is to die for! No egg custard required!
Ingredients
- 12 oz cream cheese
- 1 1/4 Cup granulated sugar, divided
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1/2 Cup greek yogurt
- 1 Cup heavy cream
- 1 1/2 Cups blackberries
Instructions
- In a stand mixer fitted with a mixing paddle beat the cream cheese until very smooth, scraping down the bowl sides, as needed
- With the mixer running add 1 cup of your sugar, the salt, vanilla, heavy cream and greek yogurt; one at a time. Mixing until all ingredients are smooth and creamy
- Turn on the ice cream maker and pour this mixture into the freezer bowl. Set a timer for 15 minutes
- Meanwhile mix together the blackberries and remaining sugar until sugar is dissolved. Puree this mixture if you don't like the seedy texture. Set aside
- When the timer goes off slowly add the blackberry mixture, a little at a time, until the ice cream fully incorporates the blackberry mixture. Mix another 5 minutes or until firm
- This is REALLY thick ice cream and will set to a firm soft set that can be immediately eaten. Otherwise, put it into a freezer container and set until hard
- This thick, creamy textured ice cream will need about 10 minutes to set out on the counter before serving, for ease of scooping
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 315Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 62mgSodium 234mgCarbohydrates 30gFiber 1gSugar 28gProtein 4g
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Mazie
Tuesday 27th of September 2022
Just wanted to thank you for the recipe, this is the first time I've made real ice cream. I made it for my brother and wasn't sure what I was doing half the time, but your instructions were clear and gives me confidence to expand my food skills! Tastes divine btw, the cream cheese really embodies a savory, rich fulfillment, what a luxurious treat!
Side note: (I saved some of the berry puree, and glopped it on top of the icecream; zipping cool designs with a chopstick all over the surface of the ice cream, like cool latte art.)
Diane
Wednesday 28th of September 2022
Hi Mazie, Welcome to the world of homemade ice cream! I'm so glad you and your brother loved the recipe and you used the sauce as a topping. Brilliant! We have more ice cream recipes you might enjoy so keep looking around on the blog for them. there are so many fun ways to make it. When you get comfortable making your own and using the recipes you'll be able to take it in many different directions all on your own. Thanks for the great review and enjoy!
Jason
Monday 17th of August 2020
I love this recipe, but thank God for Recipe Filter. The amount of ads and other noise on this page nearly crashes the Chrome app on my iphone...!
Diane
Monday 17th of August 2020
Hi Jason, I'm so happy to hear you enjoy this ice cream recipe. It's one of our favorites too. Thanks for weighing in on the ads. We put the Jump to recipe button on to circumvent the ads and post content when all you need it the recipe. I'm glad it's working for you.:)
Megan
Friday 22nd of July 2016
Such a pretty color!
Diane
Friday 22nd of July 2016
Thank you Megan
ashley - baker by nature
Wednesday 20th of July 2016
What a refreshing Summertime treat!
Diane
Wednesday 20th of July 2016
Enjoy Ashley and thanks for stopping by :)
Megan @ MegUnprocessed
Wednesday 20th of July 2016
What a delightful looking dessert.
Diane
Wednesday 20th of July 2016
Thank you Megan. It's a yummy ice cream.