Lemon Blueberry Cheesecake Ice Cream (Printable)
Creamy, tangy ice cream with fresh blueberries, zesty lemon, and cheesecake swirls—perfect summer treat.
# 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
# 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 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 - Churn mixture in an ice cream maker according to manufacturer's instructions, typically 20–25 minutes, until reaching soft-serve consistency.
05 - Gently fold in graham cracker crumbs. 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.
06 - Cover and freeze for at least 6 hours or until firm.
07 - Let sit at room temperature for 5–10 minutes before scooping for easier serving.
# Expert Suggestions:
01 -
- The texture is incredibly creamy, almost like frozen cheesecake but lighter
- That moment when you hit a pocket of tart blueberry swirl is pure magic
02 -
- Cold cream cheese will create tiny lumps that never quite disappear, so plan ahead
- The blueberry swirl must be completely cold before adding it to the ice cream
03 -
- Chill your ice cream container in the freezer for 20 minutes before using
- A metal container freezes ice cream faster and more evenly than plastic