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Blackberry No-Churn Ice Cream

Easy No-Churn Blackberry Cheesecake Ice Cream

Make at home no-churn ice cream with blackberries, cream cheese, whipping cream, sugar , graham cracker crumbs
Course Dessert
Cuisine American
Keyword Blackberries, Cheesecake, Ice Cream, No-Churn
Prep Time 20 minutes
Cook Time 5 minutes
freeze time 6 hours
Total Time 6 hours 25 minutes
Servings 6 Servings
Author Stacy Roman


  • Electric Mixer
  • Mixing Bowl, serving bowl , spatula
  • Freezer


  • 2 cups Blackberries
  • 2 cups Heavy Whipping Cream
  • 1 14 oz. can Sweetened Condensed Milk
  • 1 8oz. Brick Cream cheese softened
  • ¼ cup Sugar
  • ¼ cup Graham Cracker crumbs
  • 2 tsp. Vanilla Extract
  • 22 tsp Lemon Juice


  • Cook blackberries sugar, and lemon juice over medium high heat. Bring to boil allowing berries to burst and release juices.
  • Reduce heat and allow to boil until it begins to thicken
  • Remove from heat and cool completely . Refrigerate 30-40 minutes
  • In a large bowl, beat cream cheese until creamy and smooth.
  • Add condensed milk and vanilla -mix completely
  • In a separate bowl , whip heavy cream on high until stiff peaks form
  • Fold the cream cheese mixture into the whipped cream mixture. Stir in graham cracker crumbs
  • Spread half of the mixture into prepared pan. Spoon half of the blackberry mixture on top
  • Repeat this step with second half of mixture and berries
  • Using a butter knife drag blackberry mixture through cream
  • Cover pan with plastic wrap or foil and freeze 5-6 hours . Until firm
  • Dip and enjoy