Blueberry Ice Cream Cheesecake

Decadent cheesecake, creamy Blueberry Cheesecake ice cream, topped with a blueberry reduction sprinkled in icing sugar — could it get any better? This ice cream cake is sure to blow your family and friends away!


  • 9-inch spring form baking pan
  • Parchment paper

Note: Use any cheesecake recipe you prefer for the top layer.

Ice Cream Cake Tips:

  • Whenever possible it is best to form the layers of ice cream and ingredients the night before, to ensure your cake looks its best!
  • If you’re in a rush, you can always pick up dry ice in a cooler to freeze your ice cream in minutes instead of hours.
  • A pastry torch helps get the ice cream out of any pan/mold, but if you don’t have one, use a hairdryer.

Most of the ingredients and equipment for this recipe can be found in Bulk Barn stores across Canada.

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  • 2L Chapmans Blueberry Cheesecake Ice Cream
  • 1 cup dried wild blueberries
  • ¼ cup fresh blueberries
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup ground Graham cookies
  • ½ cup butter, melted
  • ¼ cup icing sugar

Preparation Instructions

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Pick any cheesecake. Bake it in a 9-inch pan to match the size of the ice cream layer. Set your cheesecake aside. Using interesting shapes of silicone cake molds can add allure to your cake.
Take your 9-inch springform pan and place a round piece of the parchment paper at the bottom.
Pull out your 2L of Blueberry cheesecake ice cream and scoop it into the springform cake pan.
Blueberry cheesecake scoops
Using a piece of parchment paper, press down on the ice cream ensuring ice cream is distributed evenly.
Blueberry cheesecake being pressed down
Place the springform pan with the ice cream back into the freezer.
Chapman's Blueberry cheesecake in a pan
Using a small pot, add ¼ cup of water, dried blueberries, brown sugar and vanilla extract, stir and place on low heat for 10-15 min.
Blueberry cheesecake ingredients including a box of Chapman's Blueberry Cheesecake Ice Cream
Pour the graham cracker crumbs into a bowl, and add one stick (115ml) of melted, unsalted butter and mix together.
cookie crumb being mixed in a bowl
Take the ice cream out of the freezer. Spoon the graham cracker mixture evenly on top of ice cream. Put the pan back into the freezer.
cookie crumb scooped onto the cake
Check the pot with the blueberry reduction, ensuring that the blueberries are soft.
Blueberries scooped onto the cake
Take the pan out of the freezer. Gently use a blowtorch on the sides of the springform pan to heat it up. Carefully remove the ice cream from the springform pan.
Blueberry cheesecake being taken out of the pan
Place a piece of parchment paper on top of the cake. Flip it upside down to remove the bottom of the pan. You can also use the blowtorch gently to help separate the pan from the ice cream.
Place onto a serving platter, and carefully place cheesecake on top.
Strain the blueberry reduction, pouring the juice over the cheesecake evenly.
Blueberry cheesecake step 11
Spoon on the imbibed blueberries.
Using a sifter, top with icing sugar, and top with fresh blueberries.
Blueberry cheesecake made with Chapman's Ice Cream