Easy sugar free blueberry cheesecake ice cream — a creamy, flavorful dessert made with just five ingredients. No ice cream maker required.
I’m currently obsessed with blueberries. We picked more than 7 kg (15.5 lbs) last weekend and ate at least a kilo straight from the bush. I froze extras and made several blueberry recipes: sugar free blueberry-thyme jam, blueberry ricotta pancakes, blueberry oatmeal and plenty of snack bowls. Blueberries never get boring — they keep inspiring new ideas. This ice cream is one of my favorites: rich like cheesecake, fragrant with lavender, and sweetened without refined sugar.
About this Blueberry Cheesecake Ice Cream
This blueberry cheesecake ice cream with lavender is creamy and indulgent while remaining sugar free if you use honey sparingly. It’s a great solution for when you crave blueberry cheesecake but want something cold and scoopable. The lavender adds a delicate floral note that pairs beautifully with the berries and mascarpone.
How to Make Blueberry Cheesecake Ice Cream
The method is very simple. If you own an ice cream maker, it speeds things up and improves texture, but you can make excellent ice cream without one by periodically pulsing and stirring the mixture while it freezes.
For this recipe you’ll need just five ingredients: blueberries, honey, mascarpone, ground culinary lavender, and heavy cream. You can optionally fold in crumbled graham crackers for a cheesecake-like texture. If using an ice cream machine, check its instructions — many require the bowl to be frozen for several hours before churning.
Recipe
Sugar Free Blueberry Cheesecake Ice Cream with Lavender
Ingredients
- 300 grams (about 3 cups) blueberries
- 80 ml (⅓ cup) honey
- 250 grams (about ½ lb) mascarpone cheese
- 2 teaspoons ground culinary lavender
- 250 ml (1 cup) heavy cream
Instructions
- Combine blueberries, honey, ground lavender and mascarpone in a food processor or blender. Process until smooth and well combined.
- Whip the heavy cream to soft peaks. Gently fold the whipped cream into the blueberry-mascarpone mixture until evenly incorporated.
- If using an ice cream maker: transfer the mixture to the chilled bowl and churn according to the machine’s instructions. After about 30 minutes the ice cream should be thick but not fully firm. Transfer to a container and freeze for about 2 hours to set.
- If not using an ice cream maker: place the mixture in a shallow container in the freezer and every 20–30 minutes for 3–4 hours remove and stir or pulse with a hand blender to break up ice crystals until creamy and set.
- Serve scoops chilled. Optionally fold in crumbled graham crackers before the final freeze for a cheesecake-like crunch. Enjoy!
Notes
Store in the freezer for up to 3 months. If you prefer less sweetness, reduce the honey to taste. Use culinary-grade lavender and measure it carefully — a little goes a long way.
Nutrition
Calories: 601 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 51 g | Saturated Fat: 31 g | Sugar: 23 g
What would you make with a big batch of blueberries? Share your favorite blueberry recipe in the comments. If you try this blueberry cheesecake ice cream, take a photo and tag it #happykitchen.rocks on social media — I love seeing your creations!
Other Healthy Summer Recipes You’ll Love:
- Watermelon Gazpacho
- Take-Along Watermelon Skewers with Feta and Mint Pesto
- Chipotle Corn Salsa
- Watermelon Feta Salad with Blueberries
- Grilled Corn on the Cob with Creamy Avocado Dill Dressing
