Blackberry Cheesecake Ice Cream

Name: Blackberry Cheesecake Ice Cream
Prep time: 40 min
Total time: 13 h 30 min
Yield: 12 serving(s)
Ingredients: 4 (6-ounce) containers blackberries; 1 1/4 c. granulated sugar; Grated zest of 1 lemon and juice of 1/2 lemon; 1 3/4 c. half-and-half; 5 large egg yolks; 1 3/4 c. heavy cream; 6 oz. reduced-fat cream cheese; 3/4 c. powdered sugar

You’ll love every creamy, fruity scoop!

By Ree DrummondPublished: Jul 9, 2026

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A bowl of pink ice cream alongside a rectangular container of swirled pink and white ice cream.

Con Poulos

Yields:

12 serving(s)

Prep Time:

40 mins

Total Time:

13 hrs 30 mins

If you're the type of person who can't ever decide on a dessert, it's time to break out your ice cream maker because this frozen treat is cheesecake and ice cream, all in one. Ladd is a huge fan of blackberry recipes, so this blackberry cheesecake ice cream is always a hit around our house when fresh berries are in season. Summer blackberries are incredibly sweet, just a little tart, and packed with flavor, which makes them the perfect star ingredient for this ice cream. Pair them with ribbons of tangy cheesecake filling, and you've got just about the dreamiest dessert on planet Earth.

Now, I'll be the first to admit that homemade ice cream is a bit of a project. Between making the custard, chilling it, churning it, and freezing it until scoopable, it definitely takes a little planning ahead. But trust me—it is absolutely worth every minute. The silky custard base, fresh blackberry flavor, and creamy cheesecake swirls come together to create an ice cream that's far better than anything you'll find in the freezer aisle. You could even drizzle it with some of this hot fudge sauce and top it with fresh whipped cream for an ice cream sundae! Whether you're serving it after a backyard cookout, bringing it to a summer gathering, or simply looking for a fun weekend project, this blackberry cheesecake ice cream is guaranteed to be a crowd-pleaser.

Here are more frozen desserts for those hot summer days!

Can you use frozen blackberries instead of fresh?

Yes! Fresh summer blackberries have the best flavor, but frozen blackberries work well when they're out of season. Simply thaw them before cooking so they release their juices more easily. The finished ice cream will still have plenty of rich blackberry flavor.

Why do you strain the blackberry mixture when making this ice cream?

Straining the cooked blackberries removes the seeds and pulp, leaving behind a smooth blackberry syrup. This gives the ice cream a silky texture while still delivering plenty of fresh berry flavor.

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Directions

1. Step 1Combine the blackberries, 1/4 cup granulated sugar, and the lemon juice in a medium saucepan and toss well. Let stand until the juices start to pool, about 10 minutes. Mash with a potato masher until the berries are broken down, then cook over low heat until the berries are very soft and the juices are slightly thickened, about 20 minutes.
2. Step 2Pour the mixture through a fine-mesh strainer into a medium bowl, pressing with a spoon to force out the liquid. Set the liquid aside to cool. Discard the pulp and seeds.
3. Step 3Heat the half-and-half and remaining 1 cup granulated sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
4. Step 4Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the egg yolks by slowly drizzling in ¾ cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
5. Step 5Pour the mixture through a fine-mesh strainer into a separate large bowl. Add the heavy cream and blackberry syrup; stir to combine. Refrigerate until chilled, at least 4 hours or overnight.
6. Step 6Churn the mixture in an ice cream maker according to the manufacturer’s directions. When it’s almost ready, make the cheesecake mixture: Beat the cream cheese, lemon zest, and powdered sugar in a large bowl with a mixer on low speed until combined, about 1 minute. Increase the speed to medium high and beat until fluffy and very soft, 1 to 2 more minutes.
7. Step 7Transfer half the ice cream to a freezer-safe baking dish or loaf pan. Spoon half the cheesecake mixture over the top and gently swirl with a butter knife. Repeat with the remaining ice cream and cheesecake mixture. Cover and freeze until firm enough to scoop, at least 8 hours.