Feb 19

Blueberry Cheesecake Ice Cream (No-Churn)

Ever thought of making ice cream at home? Adding a punch of flavour is easy to this basic recipe! The Fraser Valley is abundant in local blueberry farms offering U-pick, pre-picked, or frozen berries that are grown only steps from the checkout.


First Thing’s First – the Berries

Grab some plump, tasty blueberries along the Circle Farm Tour!

Driediger Farms | 23823 72 Avenue, Langley

Krause Berry Farms | 6179 248 Street, Langley

Russlynn Blueberries | 28494 Townshipline Road, Abbotsford

Maan Farms | 790 McKenzie Road, Abbotsford

Klassen Farms | 51211 Chilliwack Central Road, Rosedale


Blueberry Cheesecake Ice Cream (No-Churn)


  • 2 cups of fresh Fraser Valley blueberries

  • 3 tablespoons granulated sugar

  • 8 ounces cream cheese, room temperature 1 block

  • 14 ounces sweetened condensed milk 1 can

  • 1 tablespoon pure vanilla extract

  • 2 cups heavy whipping cream whipped to stiff peaks

  • 1 premade graham cracker crust, broken into rough crumbs

Directions For The Blueberries:

  1. Add blueberries, and sugar to a pot and bring to a boil over medium high heat. 

  2. Continue to boil for additional 5 – 7 minutes until juices have released, berries have softened and sauce has thickened a little.

  3. Remove berries from heat and allow them to cool then place in refrigerator for 1 hour (or until completely cooled).

Directions For The Ice Cream:

  1. Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.

  2. Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.

  3. Turn off mixer and fold whipped cream into cream cheese mixture using a spatula

  4. Once whipped cream is folded in, carefully fold blueberries into batter only folding 3 – 4 times just until the blueberries have distinctly swirled through batter (don’t over fold the blueberries because you will turn the entire ice cream mixture blue)

  5. To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5 – 7 hours then serve.

The Fraser Valley isn’t just known for blueberries! Get creative and substitute blueberries for raspberries or strawberries locally grown at other farms in the Valley like:

Maan Farms | 790 McKenzie Road, Abbotsford

Krause Berry Farms | 6179 248 Street, Langley

Taves Family Farm | 333 Gladwin Road, Abbotsford

Driediger Farms | 23823 72 Avenue, Langley

Don’t forget to tag @thefraservalley or hashtag #thefraservalley to show us how you enjoyed the Blueberry Cheesecake Ice Cream (No-Churn) recipe and any other recipes using local ingredients!

Original recipe by @selfmademama_.