Super easy, super yummy homemade Blueberry Cheesecake ice cream

I’m not a fan of sweet things. More than that, I don’t eat refined sugar. However, a good quality ice cream? Oh yes. Can’t top that.

But where can you find a yummy, mouthwatering ice cream that’s not laden with preservatives, sugars and ingredients that no one can pronounce properly? There are a few ice cream stores around and, especially, now that we have summer there are a few trucks selling “Fresh Fruit Ice Cream”. That’s all good, but for someone like me who is a bit picky when it comes to finding a REALLY good ice cream, I didn’t feel satisfied with what’s around.

So, besides not having an ice cream machine I thought – how difficult can it be? Of course, there is a whole science behind creating a great gelato, but I just wanted something that is delicious and doesn’t have any of the bad stuff. And this is basically what I ended up with: Blueberry Cheesecake Ice Cream. Blueberries are in the season at the moment, so can’t get any fresher than that. Frozen also works just fine. For the Cheesecake part I experimented with a mix of ricotta cheese, yoghurt, and coconut cream. Again, I’m not an expert in this, but I do love the end result and think it’s worth a try.

Enjoy your ice cream after 4-6hrs of freezing it.
Fresh, yummy blueberry cheesecake ice cream – best part? It’s super easy to make.


  • 2 cups blueberries (fresh or frozen)
  • 1-2 Tbsp lemon juice
  • 1-2 Tbsp sweetener (I used brown rice malt syrup)
  • 1 cup ricotta cheese (approx. 250g)
  • 1 cup creamy yoghurt (preferably Greek style)
  • 1 can coconut cream (refrigerated, so that it separates)


Your cheesecake mixture should be super smooth - add coconut water if it gets too solid
Create a super smooth cheesecake mixture
  1. In a pot mix blueberries, lemon juice, and sweetener of your choice. Heat up gently and bring to simmer. Wait for blueberries to release their juice and get soft. You want the mix to thicken slightly. Then let cool.
  2. Mix the remaining ingredients. For the coconut cream separate the cream from the coconut water – you can add a bit of the water if the mixture gets too thick to stir. You want a smooth, soft mixture.
  3. Get a clean container and pour a third to half of the mixture in. Then pour a third to half of the blueberry mix over. Repeat with cheese mixture and then blueberry mix on top again. So you should have either two or three layers finishing with the blueberry mix.
  4. Use a knife or spoon to gently stir the blueberry mix into the cheese mixture. Seal and put into freezer for 4-6 hrs. Now, it’s best to then eat it straight away before it gets too solid. Or you could divide it up into smaller portions and pull out one by one letting it sit on the bench top or in the fridge to soften a little.

Yummy goodness right there 🙂
Let me know once you tried it and how it turned out. I hope you enjoy every spoonful of it.

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