Lemon Blueberry Cheesecake Ice Cream (Printer-friendly)
Tangy lemon and sweet blueberries meet creamy cheesecake in this refreshing frozen delight.
# What You'll Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 8 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 1 tablespoon lemon zest (from about 2 lemons)
06 - 1/4 cup fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - Pinch of salt
→ Blueberry Swirl
09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
→ Mix-Ins
12 - 3/4 cup graham cracker crumbs
# How To Make It:
01 - Combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring frequently, until berries burst and mixture thickens slightly. Remove from heat and cool completely.
02 - Beat cream cheese in a large bowl until smooth. Add sugar, lemon zest, lemon juice, vanilla, and salt. Mix until well combined.
03 - Gradually whisk in milk until smooth. Add heavy cream and whisk until fully incorporated.
04 - Transfer mixture to ice cream maker and churn according to manufacturer's instructions, typically 20–25 minutes, until reaching soft-serve consistency.
05 - Gently fold graham cracker crumbs into churned ice cream. Transfer half to freezer-safe container, spoon half the blueberry swirl over top, and lightly swirl with knife. Repeat with remaining ice cream and swirl.
06 - Cover container and freeze for at least 6 hours or until firm throughout.
07 - Let ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
# Expert Tips:
01 -
- The tang from cream cheese and lemon cuts through the sweetness so every bite feels refreshing
- Those pockets of tart blueberry swirl make it feel like you put real effort into dessert
02 -
- The blueberry swirl must be completely cold or it will melt your ice cream base while you layer it
- Cream cheese that is not soft enough creates tiny lumps that never quite disappear
03 -
- Double the blueberry swirl and save the extra for pancakes or toast the next morning
- Use an offset spatula to spread the swirl instead of a knife for better control