Lemon Blueberry Cheesecake Ice Cream (Print version)
Creamy frozen dessert with tangy lemon, sweet blueberries, and cheesecake swirls throughout.
# 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
# Directions:
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. Transfer half to freezer-safe container, spoon half the blueberry swirl over top, and lightly swirl with knife. Repeat with remaining portions.
06 - Cover container and freeze for at least 6 hours until firm.
07 - Let sit at room temperature for 5–10 minutes before scooping.
# Expert advice:
01 -
- The texture is impossibly creamy, more like premium gelato than anything you could buy at the store
- That moment when the blueberry swirl hits your tongue tastes exactly like cheesecake but without turning on the oven during a heatwave
02 -
- Warm blueberry swirl will melt your ice cream and create icy crystals, so patience during cooling is nonnegotiable
- Overchurning can turn the texture grainy, so keep an eye on it once it reaches soft serve stage
03 -
- Freeze your ice cream canister for at least 24 hours before churning for the best results
- Room temperature cream cheese mixes much more smoothly than cold, so plan accordingly