Lemon Blueberry Cheesecake Ice Cream (Printable)
Creamy frozen dessert with tangy lemon, sweet blueberries, and graham cracker swirls.
# Ingredient List:
→ 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
# Steps:
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 for 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 or until firm.
08 - Let ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
# Expert Advice:
01 -
- The way the cheesecake base somehow manages to be rich and incredibly refreshing all at once
- Those ribbons of tart blueberry that turn every scoop into something different
- How graham cracker crumbs scattered throughout give you that perfect pie crust moment in every bite
02 -
- The blueberry swirl must be completely cold before layering, otherwise it will melt the ice cream and create icy patches
- Room temperature cream cheese is non negotiable, cold cream cheese will leave you with grainy bits that never smooth out
- Do not overmix when folding in the graham crackers or they will disappear into the base instead of staying as distinct crumbs
03 -
- Chill your ice cream canister in the freezer for 24 hours before churning, even if the manufacturer says less time is needed
- Set a timer for the blueberry swirl, it goes from perfectly thickened to reduced too far in seconds