Huckleberry Cheesecake Ice Cream (No-Churn)

  • Prep Time
    20 minutes plus freeze time
  • Cook Time
    15 minutes
  • Serv Size
    Yield: 2 quarts

This recipe makes the best Huckleberry Cheesecake No-Churn Ice Cream and will work with almost any kind of berries.

Ingredients

For Huckleberry Compote

For Cheesecake Ice Cream Base

    Directions

    This huckleberry no-churn cheesecake ice cream is rich, creamy, and bright with wild berry flavor. The cheesecake base is silky, the huckleberry swirl adds a gorgeous pop of color and tart sweetness, and the graham cracker crumbs give it the perfect little crunch. It's the perfect no-bake dessert and can be used with almost any berries.

    Step1

    Start by making the Huckleberry Compote. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to form a slurry, and set it aside. In a medium saucepan, combine 2 cups of thawed huckleberries or blueberries, along with all their juices, ½ cup of granulated sugar, and 1 tablespoon of lemon juice. Bring the mixture to a gentle simmer and cook for about 5 minutes, then stir in the cornstarch slurry. Continue simmering for another 5–7 minutes, stirring occasionally, until the compote thickens and reduces. Then remove from the heat and allow to cool completely.

    Step2

    To make the cheesecake mixture for the ice cream, beat together 8 ounces of softened cream cheese, one 14‑ounce can of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt in a large bowl using a hand mixer. Mix until the mixture is completely smooth and creamy with no lumps.

    Step3

    In another very large bowl, whip 2 cups of heavy whipping cream with an electric hand mixer or a stand mixer until stiff peaks form.

    Step4

    Gently fold the cheesecake mixture into the whipped cream by hand, mixing just until everything is combined and no streaks remain.

    Step5

    Gently spoon the huckleberry compote into the whipped cheesecake mixture, adding it a little at a time along with the crushed graham crackers. Swirl everything together carefully by hand until all the compote and crumbs are incorporated, creating ribbons of berry and bits of graham throughout the ice cream.

    Step6

    Pour the ice cream mixture into a freezer‑safe container.

    Step7

    I like to sprinkle crushed graham crackers over the top, so they add a little texture when you scoop the ice cream later. Place in the freezer for several hours, overnight is best.

    Step8

    Time to scoop!

    Step9

    Enjoy!

    Conclusion

    Kitchen Tools :

    Need some tools or ingredients to make this recipe? Use my Amazon Affiliate links to shop. I will make a small commission and it doesn't cost you any extra. Thank you for visiting.

    Eagle Brand 14oz Sweetened Condensed Milk

    Simply Organic Pure Madagascar Vanilla Extract

    KitchenAid 9-Speed Hand Mixer

    Mosser Jade 3 Piece Mixing Bowl Set

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