Lemon Blueberry Cheesecake Ice Cream (Print Version)
Creamy frozen dessert with fresh blueberries, bright lemon, and rich cheesecake swirls
# 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
# Step-by-Step Guide:
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.
06 - Transfer half the ice cream to a freezer-safe container. Spoon half the blueberry swirl over top and lightly swirl with a knife. Repeat with remaining ice cream and blueberry swirl.
07 - Cover container and freeze for at least 6 hours until firm.
08 - Let ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
# Expert Suggestions:
01 -
- The lemon cuts through the rich cream cheese making each bite impossibly refreshing
- That blueberry swirl creates pockets of jammy sweetness throughout
02 -
- Cold base churns faster so chill your mixture at least 4 hours before freezing
- Over-churning makes butter, so stop at soft serve consistency
03 -
- Use an offset spatula to swirl instead of a knife for prettier ribbons
- Freeze your serving bowls for 15 minutes for restaurant presentation