No-Churn Lemon Blueberry Cheesecake Ice Cream Sandwiches

Creamy and tangy lemon blueberry cheesecake ice cream is sandwiched between two crispy cookies, creating the perfect cold treat for a summer night.

This post is sponsored by Oregon Blueberries. All opinions are my own.

It’s blueberry season, and our freezer is quickly filling with fresh berries to enjoy throughout the year. We love them fresh and in as many recipes as we can imagine. This lemon blueberry cheesecake ice cream is a favorite—creamy, slightly tart, and full of bright berry flavor. Turn it into ice cream sandwiches with crisp cookies for a simple, crowd-pleasing dessert.

Blueberry Cheesecake Ice Cream Starts With the Best Blueberries

Picking blueberries is one of the best ways to celebrate summer. Since moving to Oregon, we’ve made visiting U-pick farms a tradition. There’s something so satisfying about wandering rows of bushes under warm sun and filling buckets with perfectly ripe berries. Blueberry picking is an easy way to spend quality time with family and friends, and you leave with bags of fruit to enjoy in baking, freezing, or making recipes like this ice cream.

Whether you pick your own berries or buy them from a farmers’ market, choosing ripe, flavorful blueberries will make a noticeable difference in the final dessert. Ripe berries give the ice cream a fresh, natural sweetness and vibrant color that canned or overly soft berries can’t match.

Find a Blueberry Farm Near You

If you enjoy U-pick farms, look for local blueberry farms in your area. Visiting a farm is a lovely summer activity and a great way to support local growers. Many farms offer U-pick hours during the season and provide tips on which varieties are best for eating fresh or for cooking and freezing.

Tips for Making Blueberry Cheesecake Ice Cream Sandwiches

You can use fresh or frozen blueberries for this recipe.
To make perfectly round sandwiches, freeze the ice cream in a pint-size container, then cut rounds for sandwiches with a cookie cutter or by slicing through the frozen block.
Switch up the cookies to suit your taste—chocolate chip, snickerdoodle, sugar cookies, or gluten-free crisp cookies all work well.
Pour the mixture into popsicle molds for delicious blueberry lemon cheesecake popsicles.

How to Make Lemon Blueberry Cheesecake Ice Cream

In a medium saucepan, combine blueberries, maple syrup (or honey), lemon juice, and lemon zest. Cook over medium heat until the blueberries burst and the sauce begins to thicken. Remove from heat and let the sauce cool.
If you want to cool the sauce quickly, spread it on a baking sheet and pop it into the freezer for a few minutes.
In a stand mixer or large bowl, whip the heavy whipping cream until it forms stiff peaks. Pour in the sweetened condensed milk and continue to whip until fully incorporated and firm.
On low speed, add the vanilla and spoonfuls of softened cream cheese, mixing until smooth and creamy.
Line a freezer-safe loaf pan or bread pan with parchment paper. Pour half of the ice cream mixture into the pan, then dollop half of the cooled blueberry sauce on top. Repeat with the remaining ice cream mixture and sauce. Use a knife or spoon to gently swirl the blueberry sauce into the ice cream to create a marbled effect.
Cover the pan and freeze for 4–6 hours, or until firm. When ready to assemble sandwiches, let the ice cream soften for a few minutes so it is scoopable.

How to Make Blueberry Cheesecake Ice Cream Sandwiches

Let the ice cream soften slightly at room temperature for a few minutes so it’s easy to scoop.
Scoop a generous portion of ice cream onto one cookie, top with another cookie, and press gently to form a sandwich.
Place assembled sandwiches on a baking sheet and freeze for at least 1 hour to firm up before serving.

Health Benefits of Blueberries

Blueberries are not only delicious but also nutritious. They contain antioxidants, vitamin C, vitamin K, magnesium, calcium, and other beneficial nutrients. Research suggests blueberries may help support memory and cognitive function over time. Adding blueberries to your diet—fresh, frozen, or cooked—can be an easy way to boost flavor and nutrition in many dishes.

Lemon Blueberry Cheesecake Ice Cream Sandwiches — Recipe Card

Ingredients

1 pint heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract (optional)
8 oz cream cheese, room temperature
3 cups fresh or frozen blueberries
Juice and zest from 1 lemon (about 2 tbsp juice)
2.5 tbsp maple syrup or honey
8 chocolate chip cookies (or cookies of your choice)

Instructions

Make the blueberry sauce: cook blueberries, maple syrup, lemon juice, and lemon zest until berries burst and the mixture thickens. Cool completely.
Whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk.
Add vanilla and spoonfuls of softened cream cheese while mixing on low speed until smooth.
Layer half the ice cream mixture in a parchment-lined freezer-safe pan, add half the blueberry sauce, then repeat. Gently swirl to marble.
Freeze 4–6 hours until firm. For sandwiches, soften slightly, scoop onto cookies, assemble, and freeze for at least 1 hour to set.

Notes

For perfectly round sandwich centers, freeze the mixture in a paper cup or pint container and cut circles from the frozen block. The ice cream is tastier when you add the cream cheese in spoonfuls and swirl in the blueberry sauce, rather than blending everything at once.

Nutrition (approx. per serving)

You really have to try these lemon blueberry cheesecake ice cream sandwiches — they’re a perfect summer dessert and a fun way to showcase fresh berries. Visit a local farm or farmers’ market for the best blueberries and enjoy this no-churn, easy recipe with family and friends.

Thank you to Oregon Blueberries for sponsoring this post.