The time of the presentation has come. All students are required to prepare a 10-minute introductory talk on their favorite topic, food!

What made you want to make this lime blueberry cheesecake ice cream?

I’m sitting at my grandmother’s vacation house in Nova Scotia’s dining room table. We’re munching on pickled herring, crackers, and leftover baked goods from the island coffee shop down the road, which hosts a weekly event every Wednesday. My grandma, Noni, can’t get enough of this Raspberry Cookies and Cream Ice Cream. She’s already made it twice and is getting ready to make it a third time using the hand mixer.

She’s now describing her “dessert martini,” which she concocted with Bailey’s, Kahlua, vanilla vodka, and Godiva chocolate liqueur. As an after-dinner dessert, it apparently went well with my ice cream. 

While there are no raspberries or Bailey’s in this lime blueberry cheesecake ice cream recipe, it does contain the most amazing blueberry lime swirl. I was inspired by a dessert I just enjoyed at Selden Standard, a restaurant close to our home in Detroit. Despite the fact that we had eaten much more than we should have at dinner (this restaurant is incredible), Alex and I couldn’t stop ourselves from devouring it all.

So, of course, I had to create my own. It’s also really darn delicious. Even better, it’s a no-churn ice cream recipe, which means you won’t need an ice cream maker! I asked Noni whether she thought this would compete with my Raspberry Cookies and Cream Ice Cream. “Certainly,” she replies.


How to create ice cream without churning

No-churn ice cream is really simple to prepare, but you’ll save time if you have an electric or stand mixer on hand. Simply follow these steps to create delicious lime blueberry cheesecake ice cream:

Make the blueberry swirl — This bomb cheesecake ice cream’s blueberry swirl is just fresh blueberries simmered down with little lime zest and brown sugar. It will take about 15 minutes to thoroughly cook down, and then it should be put aside to cool completely before swirling into the ice cream.

Create the cheesecake ice cream foundation — To make the lime blueberry cheesecake ice cream, first beat the heavy cream until firm peaks form (take your time!). After the cream has been beaten, gently fold in the other ingredients, being careful not to deflate the cream.

Assemble the ice cream and freeze it – Once the blueberry swirl is cold and the cheesecake ice cream base is ready, arrange everything in a loaf pan and freeze it. To make the ice cream swirl, scoop half of the ice cream base into the pan, then half of the blueberry swirl, and half of the almond butter on top. Repeat the process one more time, then place in the freezer for at least 12 hours before scooping.


If you make this lime blueberry cheesecake ice cream, please let me know and tag me on Instagram if you do!



For the blueberry lime swirl, combine the blueberries and lime juice in a mixing bowl

  • 2/3 cup blueberries, fresh or frozen
  • 1 lime, zest and juice
  • 1 tablespoon sugar (brown)

In order to make ice cream

  • 1 pint heavy cream (whipped)
  • vanilla extract (two tablespoons)
  • a quarter teaspoon of salt
  • 2 limes, zest and juice
  • 7 ounces condensed milk, sweetened
  • 6 oz. room temperature cream cheese
  • 1/2 cup almond butter, creamy (needs to be natural so it swirls well)


  1. Heat the blueberries, lime juice and zest, and sugar in a small saucepan over low heat for approximately 15 minutes. The blueberries should be completely broken down, with just a little amount of liquid remaining (it shouldn’t be jelly). Allow to cool fully before using.
  2. Whip the heavy cream in a mixing bowl until medium peaks form. Mix in the lime juice and zest, as well as the vanilla essence and salt (save a tiny bit of zest for the top of your ice cream).
  3. Fold in the sweetened condensed milk and then the cream cheese with care. Whip for another 30 seconds or so until everything comes together.
  4. Scoop half of the ice cream into a large bread pan with care. Half of the blueberry lime combination goes on first, followed by the almond butter. Dollop the remaining ice cream on top, followed by the blueberry lime combination and almond butter. Finish with a smidgeon of fresh lime zest.
  5. Before serving, put it in the freezer for at least 12 hours.

More ice cream recipes may be found at:

Tiramisu Ice Cream That Doesn’t Need to Be Churned

Mudslide Ice Cream with Vegan Peanut Butter

Ice Cream with Bourbon Apple Pie

Ice Cream with Cake Batter

Ice cream with pistachios

Mascarpone Ice Cream with No Churn

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