Happy First Day of Summer!!! What better way to celebrate than with a fun new recipe? No Churn Blackberry Cheesecake Ice Cream is the perfect way to cool off on a hot summer’s day. This recipe is amazing for so many reasons. It starts off with a simple 3-ingredient base, takes super minimal prep work, and is ready after just a few hours of freezing. And since it’s no churn that means there’s no need for an ice cream maker. That’s right! You already have everything you need right in your very own kitchen. Sweet blackberry swirls, luscious cream cheese, and crunchy graham cracker pieces transform this easy recipe into an indulgent treat. No more chasing down the ice cream truck this summer, the ice cream man will be stopping by your house for dessert.

Here’s all you’ll need: blackberries, sugar, cream cheese, heavy cream, sweetened condensed milk, and graham crackers.

Add the blackberries and sugar to a blender or food processor and process until the fruit is pureed. This recipe is super versatile. You can easily swap out the blackberries for your favorite fruit. Strawberries, raspberries, blueberries or even peaches would make excellent additions to name a few.

Next strain the fruit puree over a fine mesh sieve to remove the seeds. If you don’t have a mesh sieve handy, cheesecloth makes a great strainer too. You can find it in most grocery stores. Set the blackberry puree aside for a little later.

Add the softened cream cheese to a large bowl or stand mixer. If you don’t have a stand mixer a hand mixer will work just the same. So no worries! It took me quite a few years until I made the splurge on a KitchenAid. If you do have a stand mixer, I recommend using the whisk attachment in this recipe.

Beat the cream cheese on medium-high speed until smooth. Pour in the heavy cream and whip at a medium-high speed until soft peaks form. Soft peaks will barely hold their shape and flop over immediately when the beaters are lifted. Reduce the speed to a lower setting (or turn the mixer off completely) and pour in the sweetened condensed milk. Sweetened condensed milk will keep Blackberry Cheesecake Ice Cream smooth, airy and really creamy.

Gradually increase the speed of the mixer until you’re on the highest setting and whip until the mixture is thick and holds stiff peaks. Stiff peaks will stand straight up when the beaters are lifted. They can take anywhere from 5-10 minutes to form. See how thick and creamy…Mmmmm!!!…This is gonna be good!

Gently fold in the crushed graham cracker cookies by hand. To make crushed graham crackers simply break them apart by hand or use a rolling pin or heavy kitchen object to smash into pieces. I’d steer clear of the food processor as it will pulverize the graham crackers a bit too much in this case.

Add a third of the ice cream mixture to an 8″ X 5″ loaf pan or a shallow container. Drop several spoonfuls of blackberry puree randomly over the top of the ice cream mixture. Drag a butter knife through to create distinct swirls of blackberry throughout the ice cream. Add another layer of ice cream and repeat twice. Our goal is to get the blackberries swirled somewhat evenly throughout the batch.

Cover Blackberry Cheesecake Ice Cream and freeze for at least 4 hours or overnight. Remove from the freezer and allow the ice cream to sit at room temperature for a few minutes before serving. This will make it easier to scoop! Store leftover ice cream in the freezer for up to 3 months We recommend covering tightly with plastic wrap to prevent ice crystals from forming.

Did I mention this recipe is really easy to double? Life is short. Eat more ice cream! Who wants the first scoop? If you’re an ice cream addict (like me) then you’ve gotta try our Rhubarb Ice Cream and No Bake Black Forest Ice Cream Pie too!

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