Lemon Blueberry Cheesecake Ice Cream (Printable)
Creamy frozen dessert with fresh blueberries, zesty lemon, and cheesecake swirls
# What You 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:
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 the mixture thickens slightly. Remove from heat and allow to cool completely.
02 - Beat the softened cream cheese in a large bowl until smooth. Add sugar, lemon zest, lemon juice, vanilla, and salt. Mix until well combined and creamy.
03 - Gradually whisk in the milk until the mixture is smooth and no lumps remain. Add heavy cream and continue whisking until fully incorporated and homogeneous.
04 - Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
05 - Gently fold graham cracker crumbs into the churned ice cream. Transfer half to a freezer-safe container, spoon half the cooled blueberry swirl over the top, and lightly swirl with a knife. Repeat with remaining ice cream and blueberry swirl.
06 - Cover the container tightly and freeze for at least 6 hours or until the ice cream is firm enough to scoop.
07 - Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly for easier serving.
# Expert Advice:
01 -
- The graham cracker pieces add the most satisfying crunch throughout every single scoop
- It tastes exactly like cheesecake but requires zero baking and practically zero effort
02 -
- The ice cream needs a good 5 to 10 minutes on the counter before scooping or it will be rock hard
- Do not skip chilling the blueberry mixture completely or you will end up with icy pockets
03 -
- Chill your ice cream canister in the freezer for 24 hours before churning
- Use microplanes for the lemon zest to get the most flavor without any bitter white pith