Lemon Blueberry Cheesecake Ice Cream (Print version)
Creamy, tangy frozen dessert with fresh blueberries, zesty lemon, and cheesecake flavor swirled with graham cracker crumbs.
# 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
# How To Make It:
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 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 whisk until fully incorporated and the base is uniform.
04 - Transfer the mixture to 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 the graham cracker crumbs into the churned ice cream. Transfer half of the ice cream to a freezer-safe container, spoon half the cooled blueberry swirl over the top, and lightly swirl with a knife to create ribbons. Repeat with the 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 and scoopable.
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 combination of tart lemon and sweet blueberries tastes like sunshine captured in frozen form
- Graham cracker crumbs scattered throughout give you that perfect cheesecake crunch in every bite
02 -
- The blueberry swirl must be completely cold before layering or it will melt your ice cream base and create unpleasant icy pockets
- Letting the finished ice cream sit on the counter for 10 minutes before scooping makes all the difference between rock hard disappointment and perfect serveable texture
03 -
- Wrap your freezer container in plastic wrap before putting on the lid to prevent ice crystals from forming on the surface
- Zest your lemons before juicing them because it is nearly impossible to zest a lemon that has already been squeezed