Lemon Blueberry Cheesecake Ice Cream Recipe
This Lemon Blueberry Cheesecake Ice Cream is creamy, fruity and full of fresh flavor. It combines tangy lemon, sweet blueberries and rich cheesecake taste in one frozen dessert.
Ingredients
For the blueberry sauce:
- 1 cup blueberries fresh or frozen
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For the ice cream base:
- 200 g cream cheese softened
- 1 cup heavy cream
- 1 cup milk
- ¾ cup sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional mix-in:
- ½ cup crushed graham crackers
Instructions
Make blueberry sauce
- In a saucepan, cook blueberries, sugar, and lemon juice until thick. Cool completely.
Prepare cream cheese base
- In a bowl, beat cream cheese until smooth and creamy.
Add sugar and flavor
- Mix in sugar, lemon zest and vanilla extract.
Add liquids
- Slowly add milk and heavy cream. Mix until smooth.
Chill mixture
- Refrigerate the mixture for at least 2 hours.
Churn ice cream
- Pour mixture into ice cream maker and churn until thick.
Add swirl
- Fold in blueberry sauce gently to create swirls.
Add crunch
- Mix in crushed graham crackers if using.
Freeze
- Transfer to container and freeze for 2–3 hours until firm.
Serve cold
- Scoop and enjoy creamy homemade ice cream.
Notes
- Use fresh lemon zest for best flavor
- Do not overmix blueberry swirl
- Chill base well before churning
- Use honey instead of sugar for variation
- Add white chocolate chips
- Use biscuit crumbs instead of graham crackers
- Blend blueberries for smoother texture