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Blackberry Cheesecake No Churn Ice Cream

Sarah Baade
No Churn ice cream is easy to make - no ice cream maker needed. This blackberry cheese cake ice cream is the new favorite in our house.
Course Dessert
Cuisine American


  • 12 oz fresh blackberries
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese
  • 16 oz heavy cream
  • 14 oz sweetened condensed milk
  • 1 9" premade graham cracker pie crust


  • Stir blackberries in a medium pan over low heat until berries start to break down.
  • Stir in vanilla extract and cream cheese until cream cheese is melted and mostly incorporated with berries.
  • Remove berry mixture from heat and let cool to room temperature.
  • In a large, chilled bowl, beat heavy cream until soft peaks form.
  • Mix sweetened condensed milk into heavy cream until fully incorporated.
  • Add berry mixture into cream mixture and stir until fully incorporated.
  • Gently stir in entire graham cracker crust - do not fully incorporate the crust - chunks are fine here.
  • Pour ice cream mixture into a 9x5 loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.
Keyword Blackberry, Blackberry Cheesecake No Churn Ice Cream, Blackberry Ice Cream, Cheesecake, Cheesecake Ice Cream, Dessert, Easy Recipe, Ice Cream, No Churn, No Churn Ice Cream