Lemon Blueberry Cheesecake Ice Cream (Printable)
Tangy lemon and sweet blueberries swirl through creamy cheesecake ice cream with graham cracker bits.
# What You'll 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
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, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring frequently, until berries burst and mixture thickens. 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 and no lumps remain.
04 - Transfer mixture to ice cream maker and churn according to manufacturer's instructions, typically 20–25 minutes, until soft-serve consistency is achieved.
05 - Gently fold graham cracker crumbs into churned ice cream. Transfer half to a freezer-safe container, spoon half the blueberry swirl over top, and lightly swirl with a knife. Repeat with remaining portions.
06 - Cover container and freeze for at least 6 hours or until firm throughout.
07 - Let ice cream sit at room temperature for 5–10 minutes before scooping to achieve optimal texture.
# Expert Tips:
01 -
- The combination of creamy cheesecake and bright lemon feels like eating dessert for breakfast without any guilt
- Fresh blueberry swirl creates these gorgeous purple ribbons that make every scoop look like you bought it from a fancy shop
02 -
- Tempering the cream cheese properly prevents those tiny grainy bits that ruin the texture
- The blueberry swirl must be fridge cold before adding or it will melt your perfectly churned base
03 -
- Room temperature cream cheese blends infinitely better than cold
- A tablespoon of vodka added to the blueberry swirl keeps it softer in the freezer