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Lemon Blueberry Cheesecake Ice Cream

Lemon Blueberry Cheesecake Ice Cream You Can Make at Home

Make a refreshing Lemon Blueberry Cheesecake Ice Cream at home, combining tangy lemons and sweet blueberries in a creamy base.
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Prep Time 30 minutes
Freezing Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Chilled for better results
  • 1 cup Whole Milk
  • 8 ounces Cream Cheese Softened
  • ¾ cup Granulated Sugar Can be reduced by 25%
  • 1 tablespoon Lemon Zest Fresh is best
  • ¼ cup Fresh Lemon Juice Always freshly squeezed
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Blueberry Swirl
  • 1 cup Blueberries (Fresh or Frozen) No need to thaw frozen
Cheesecake Crunch
  • ½ cup Graham Cracker Crumbs

Equipment

  • electric mixer
  • Large mixing bowl
  • Spatula
  • Airtight container

Method
 

Ice Cream Preparation
  1. In a large mixing bowl, whip the heavy cream until soft peaks form, about 3-5 minutes.
  2. Fold in the whole milk, softened cream cheese, and granulated sugar into the whipped cream.
  3. Add lemon zest, fresh lemon juice, vanilla extract, and salt; fold until smooth.
  4. Gently fold in the blueberries, ensuring even distribution.
  5. Pour the mixture into an airtight container and layer graham cracker crumbs on top.
  6. Freeze the mixture for 3 hours, stirring every 30 minutes.
  7. Before serving, let it sit at room temperature for 5-10 minutes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

For a smoother texture, ensure cream cheese is at room temperature. Use fresh ingredients for the best flavor.

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