Lemon Blueberry Cheesecake Ice Cream (Printable version)
Creamy frozen dessert blending tangy lemon, sweet blueberries, and rich cheesecake swirls with graham cracker crunch.
# 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
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:
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 softened cream cheese in a large bowl until smooth. Add sugar, lemon zest, lemon juice, vanilla, and salt. Mix until fully incorporated and smooth.
03 - Gradually whisk milk into the cream cheese mixture until smooth. Pour in heavy cream and continue whisking until fully incorporated and no lumps remain.
04 - Pour mixture into 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 tightly and freeze for minimum 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 Advice:
01 -
- The tangy cream cheese base tastes exactly like cheesecake batter but freezes into the creamiest ice cream youve ever scooped
- Those ribbons of homemade blueberry swirl create the most gorgeous marbled pattern in every bowl
02 -
- The cream cheese absolutely must be softened to room temperature or youll end up with tiny lumps that never fully disappear, no matter how much you whisk
- That blueberry swirl needs to be completely cold before you layer it in—warm swirl melts the ice cream base and creates icy patches
03 -
- Chill your ice cream base in the fridge for at least 4 hours or overnight before churning—the colder the base, the creamier the final texture
- Roast the graham cracker crumbs at 350°F for 5 minutes until theyre golden and fragrant before folding them in