Easy sugar-free blueberry cheesecake ice cream — a creamy, no-ice-cream-maker recipe made with just five ingredients.
Lately I’ve been obsessed with blueberries. After a big pick-your-own session I froze some, made a few different breakfasts and snacks, and experimented in the kitchen. Blueberries are one of those fruits that never get old: they work in pancakes, oatmeal, jams, sorbets and, of course, ice cream. The recipe below is one of my favorites — a refreshing blueberry cheesecake ice cream with a hint of lavender that feels indulgent but uses no refined sugar.
This blueberry cheesecake ice cream is creamy and floral, with natural sweetness from honey and the bright fruit flavor of fresh or frozen blueberries. It’s simple to make and can be churned in an ice cream maker for the creamiest texture, or frozen and periodically pulsed if you don’t have one. Either way, the process is straightforward and the result is a spoonful of summer in a bowl.
Why you’ll love this recipe
- Only five simple ingredients: blueberries, honey, mascarpone, lavender and heavy cream.
- Sugar-free in the sense it contains no refined sugar — honey provides natural sweetness.
- Flexible method: use an ice cream maker for best texture or a freezer-and-pulse method if you don’t have one.
- Quick to prepare — most of the time is chilling or churning.
How to make blueberry cheesecake ice cream
The method is simple: blend the blueberries with honey, ground culinary lavender and mascarpone until smooth, whip the cream, fold it in, then churn or freeze. If you have an ice cream maker, follow the manufacturer’s instructions for freezing the bowl or prepping the unit; typically the bowl needs to be fully frozen for several hours. If you don’t have a machine, transfer the mixture to a shallow container and freeze, pulsing or vigorously stirring every 20–30 minutes to break up ice crystals until creamy.
Sugar-Free Blueberry Cheesecake Ice Cream with Lavender
Summary: A creamy sugar-free blueberry cheesecake ice cream made with mascarpone and a touch of lavender. Works with or without an ice cream maker.
Details
- Course: Dessert
- Cuisine: European
- Prep time: 10 minutes
- Churning / Cook time: about 30 minutes churning (or periodic pulsing in freezer)
- Chilling time: 2 hours
- Total time: about 40 minutes active plus chilling
- Servings: 4
- Calories: 601 kcal per serving (approx.)
Ingredients
- 300 grams (about 3 cups) blueberries, fresh or frozen
- 80 ml (about 1/3 cup) honey
- 250 grams (about 1/2 lb) mascarpone cheese
- 2 teaspoons ground culinary lavender
- 250 ml (1 cup) heavy cream
Instructions
- In a food processor or blender, combine the blueberries, honey, lavender and mascarpone. Blend until smooth and well combined.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the blueberry-mascarpone mixture until evenly mixed and light.
- If using an ice cream maker: transfer the mixture to the frozen bowl and churn according to your machine’s instructions. After about 30 minutes of churning, check the texture — it should be thick and creamy but not fully firm. Transfer the churned ice cream to a freezer-safe container and freeze for about 2 hours to set.
- If not using an ice cream maker: pour the mixture into a shallow freezer-safe container and place it in the freezer. Every 20–30 minutes for 3–4 hours, remove and vigorously stir or pulse with a hand mixer to break up ice crystals until the ice cream is smooth and scoopable. Freeze until firm.
- Scoop and serve. For a cheesecake-like touch, you can sprinkle in crumbled graham crackers or cookie crumbs at the end of churning or before the final freeze.
Notes
Store in an airtight container in the freezer for up to 3 months. For best texture, allow the ice cream to sit at room temperature for a few minutes before scooping. Use culinary-grade lavender or lavender intended for cooking; a little goes a long way, so taste the mixture before churning if you prefer a subtler floral note.
Nutrition (per serving, approximate)
- Calories: 601 kcal
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 51 g
- Saturated Fat: 31 g
- Cholesterol: 148 mg
- Sodium: 59 mg
- Potassium: 115 mg
- Fiber: 1 g
- Sugar: 23 g
- Vitamin A: 1835 IU
- Vitamin C: 7.9 mg
- Calcium: 138 mg
- Iron: 0.3 mg
If you try this blueberry cheesecake ice cream, enjoy the texture and the delicate lavender note. Blueberries are wonderfully versatile — if you have more on hand, consider using them for pancakes, galettes, breakfast bowls or a simple sorbet. What’s your favorite way to use a big batch of blueberries?
Other healthy summer recipes you might like
- 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