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Home » Recipe Index » Dessert: Frozen » Lemon Blueberry Cheesecake Ice Cream Recipe

Lemon Blueberry Cheesecake Ice Cream Recipe

August 26, 2016 by Kara Cook 39 Comments

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lemon blueberry cheesecake recipe

Lemon Blueberry Cheesecake Ice Cream – words can’t even begin to describe how luscious this homemade ice cream is. It’s a must try recipe!

Nothing’s better on a hot summer afternoon than a bowl of homemade ice cream. Rocky Road and Reese’s Ice Cream are two of my favorites!

bowl of lemon blueberry cheesecake ice cream

Summer is winding down, but it’s not too late to enjoy a bowl of homemade ice cream, especially one as tasty as this recipe! Although to be perfectly honest, I can enjoy a bowl of ice cream in the dead of winter. Any other ice cream die hards out there?

white bowl filled with blueberry cheesecake ice cream

I usually prefer some type of chocolate in my ice cream, but my husband prefers fruit flavors. He thought that this ice cream was spectacular, and I have to agree with him. Even without a hint of chocolate, this ice cream is on my top five list of all ice cream flavors I’ve ever tried! It is unbelievably yummy!

bowl of blueberry cheesecake ice cream with a spoon

I have always been a fan of blueberries and lemon together, but I’ve never had them in ice cream. It is a match made in heaven. And of course the cream cheese makes the ice cream so rich and creamy. Oh my word. I’m drooling just thinking about it.

bowl of ice cream with blueberries, graham crackers, and a touch of lemon

This is the kind of ice cream that you want to hide in the freezer and eat after the kids are in bed. Because trust me, you won’t want to share it! But just for the record, I did let my kids have some. I’m not a totally horrible person. 😉

 

How to make Lemon Blueberry Cheesecake Ice Cream:

(To skip my tips and just see the full recipe card, scroll to the bottom of the post.)

Ingredients:

  • blueberries (fresh or frozen berries will both work)
  • cream cheese
  • sugar
  • cream
  • milk
  • vanilla
  • lemon juice
  • lemon zest
  • graham crackers

First up you make a blueberry sauce by cooking blueberries and sugar in a saucepan till thickened. Let cool and chill till cold.

Beat cream cheese till smooth, then beat in cream, milk, vanilla, lemon juice, and lemon zest. Chill till cold, then freeze in an ice cream maker. 

Set aside about a half cup of the blueberry sauce. Layer the ice cream base, the remaining blueberry sauce, and the graham cracker pieces in a freezer container. Cover and freeze for 2-3 hours or till hardened. Serve with reserved blueberry sauce.

lemon blueberry cheesecake ice cream recipe collage

Here are a few more mouthwatering ice cream recipes:

  • Cookies and Cream Ice Cream
  • White Chocolate Raspberry Swirl Ice Cream
  • Strawberry Ice Cream
  • Blueberry Cheesecake Ice Cream
  • Raspberry Ice Cream
  • Chocolate Oreo Ice Cream
  • Butterfinger Ice Cream
  • Milky Way Ice Cream
  • Almost Homemade Ice Cream (fruit ice cream)
  • Cinnamon Ice Cream
  • Rocky Road Ice Cream
  • Blueberry Ice Cream

Recipe for Lemon Blueberry Cheesecake Ice Cream

Yield: 6 servings

Lemon Blueberry Cheesecake Ice Cream

Everyone will rave about this Lemon Blueberry Cheesecake Ice Cream. It is simply divine! A must try homemade ice cream recipe!

Decadent lemon cream cheese ice cream with a blueberry ribbon and chunks of graham crackers.

Prep Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

Berry Mixture

  • 1 1/2 cups blueberries
  • 1/4 cup sugar

Ice Cream Base

  • 8 oz cream cheese, softened to room temperature
  • 1 cup sugar
  • 2 cups cream
  • 1 cup milk
  • 1 tsp vanilla
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 4 squares graham crackers (2 full crackers), broken into pieces

Instructions

  1. Boil blueberries and sugar in a small saucepan till berries burst and the mixture has thickened. (7-8 minutes) Cool completely and chill.
  2. Beat cream cheese and sugar till smooth. Beat in the cream, milk, vanilla, lemon juice, and zest. Chill for several hours or till cold. Churn ice cream in an ice cream maker.
  3. Set aside 1/2 cup of the blueberry sauce. Layer the ice cream base, the remaining blueberry sauce, and the graham cracker pieces in a freezer container. Cover and freeze for 2-3 hours or till hardened. Serve with reserved blueberry sauce if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Farberware Stainless Steel 2-Quart Covered Saucepan
    Farberware Stainless Steel 2-Quart Covered Saucepan
  • Ice Cream Scoop, Mint
    Ice Cream Scoop, Mint
  • Cuisinart 1.5 Quart Ice Cream Maker
    Cuisinart 1.5 Quart Ice Cream Maker

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 628Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 131mgSodium: 184mgCarbohydrates: 57gFiber: 1gSugar: 50gProtein: 7g
© Kara
Cuisine: American / Category: Dessert: Frozen

Filed Under: Dessert: Frozen, Popular Recipes, Recipe Index Tagged With: blueberries, cream, cream cheese, lemon

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Reader Interactions

Comments

  1. Deeksha

    August 24, 2020 at 12:19 am

    This look so yummy. Thank you so much for the recipe.

    Reply
    • Kara Cook

      August 26, 2020 at 11:10 am

      You’re welcome! I hope you like it, it’s one of our favorites!

      Reply
  2. Rob

    November 26, 2019 at 11:31 pm

    Kara
    The Blueberry Ice-cream looks wonderful!
    Does this or any of your recipes make an ice-cream that will last in the freezer without turning into a brick that needs a chainsaw to serve?
    I have had this problem with most of the recipes have tried. (I have not tried yours yet).
    Many years ago I had an ice-cream maker that used ice and salt for cooling. It was very effective and the results were very popular with kids and adults alike. It was never necessary to use it all on the day it was made. Now I find that all the recipes state that they are intended to be used within a few hours of being made and will go too hard if left. You will understand that my wife and I can not eat a litre of ice-cream in a day! With summer coming I want to have some successful ice-cream on the menu.

    Reply
  3. Perry

    July 27, 2019 at 7:34 pm

    I made this last year (a double batch) and it was such a hit that I just made it again. I give it to relatives and friends and take some to work and save the rest in the freezer for me for later…it is SO GOOD!

    Reply
  4. Jenn

    February 6, 2019 at 1:54 pm

    Do you think I could substitute yogurt for the milk? Looks amazing

    Reply
    • Kara Cook

      March 13, 2019 at 12:22 pm

      I think yogurt should work just fine and add a nice tartness. Let me know how it turns out if you try it. 🙂

      Reply
  5. Kari W

    September 7, 2018 at 4:20 pm

    I’m going to make this tomorrow…when you say freeze in the ice cream maker do you mean actually have it churn in the ice cream maker? Thank you!

    Reply
  6. Tiffany

    July 4, 2018 at 8:14 pm

    I asked my dad if he wanted ice cream or a cheesecake for his birthday. He said “How about an ice cream cheesecake!” Challenge accepted! I found this recipe and instead of adding graham crackers in the end, I just put it inside a springform pan with a graham cracker crust. It was a huge hit at his party. Several commented that it was their new favorite dessert. I will for sure make this again.

    Reply
    • Kara Cook

      July 7, 2018 at 8:45 am

      I love that idea! So glad it was such a hit at your party, and happy birthday to your dad! 🙂

      Reply
  7. Katie

    July 3, 2018 at 11:01 am

    How much does this recipe make?

    Reply
    • Kara Cook

      July 3, 2018 at 11:32 am

      It makes about 6 servings.

      Reply
  8. Sherry

    January 14, 2018 at 1:46 pm

    Great recipe, my family loved it and it was so easy to follow. I ended up improvising, I was out of frozen blueberries so I substituted raspberries. I used a strainer to capture the sauce without the pulp and berries. Also, I mixed the graham crackers with 1/4 cup of melted butter and 1 tsp of sugar and baked on a cookie sheet for 10 minutes. After I baked the graham cracker mixture I let it cool before crushing it up to add the last 5 minutes in the ice cream maker. I put the ice cream batter in the freezer for 3 hours before pouring into my kitchen aid ice cream maker and it took 15 minutes to thicken, then I added the raspberry sauce and the graham cracker mixture. Delish. My family loved it, it’s everyone’s favorite. I will be buying blueberries next week to make the original recipe.

    Reply
  9. Shannon

    October 12, 2017 at 4:53 pm

    Just want to make sure – you mention freezing it in an ice cream maker but you don’t mention using the ice cream maker. Is this a no-churn recipe? Can I make it if I don’t have an ice cream maker? Looks delicious!

    Reply
  10. Denise

    July 31, 2017 at 5:06 pm

    This was the best homemade ice cream I’ve ever made! My husband and I loved it, but my kids (3 and 6 years old) didn’t like the little bits of lemon zest. This is my favorite ice cream right now, and I can’t wait to experiment with other kinds of fruit in it. Thanks so much!

    Reply
    • Kara Cook

      August 7, 2017 at 4:23 pm

      I am so happy to hear that you loved it! And maybe it’s a bonus that the kids don’t like it, then you don’t have to share. 😉

      Reply
  11. Claire

    July 28, 2017 at 11:20 pm

    I made this for a family bbq to go alongside a summer pudding. Nicest ice cream I’ve had in ages! I mixed it all in the icecream maker though so didn’t get the ripple.

    Reply
    • Laura

      July 29, 2017 at 7:40 am

      Claire, did you like having it all mixed together? Could you still taste the lemon? Did you freeze it after having it in the ice cream maker? I’m trying to decide if I can add more milk in the ice cream maker and eat it directly after. Thanks in advance!

      Reply
  12. Judy Yarbrough

    July 28, 2017 at 10:33 pm

    Can I use an artificial sweetner in place of the sugar?

    Reply
    • Kara Cook

      August 7, 2017 at 4:32 pm

      I have never used artificial sweetener, so I’m not sure. If you have had good results using it in other ice cream recipes, I bet it would work for this one. Good luck!

      Reply
  13. Laura

    July 27, 2017 at 9:25 pm

    What type of consistency will it be after it’s been in the ice cream maker? Could it be served after that or, is an additional 2-3 hours of freezing necessary?

    Reply
    • Kara Cook

      August 7, 2017 at 4:35 pm

      When it comes out of the ice cream freezer it will be like a soft serve ice cream. You can serve it like that, but the blueberry sauce won’t be frozen, so it will make the ice cream even softer.

      Reply
  14. Terri kinley

    July 26, 2017 at 5:07 pm

    Do you think frozen blueberries would work?

    Reply
    • Kara Cook

      August 7, 2017 at 4:42 pm

      Yes, I think frozen blueberries would work just fine!

      Reply
  15. Connie

    July 15, 2017 at 2:53 pm

    Thanks, this looks good and delicious. I love to make different kinds of ice cream. The marble effect looks lovely. How many cups or quarts will this recipe make?
    Connie

    Reply
    • Kara Cook

      July 19, 2017 at 10:36 am

      I didn’t measure it, but it should make about 1 1/2 quarts.

      Reply
  16. Jerrie

    July 15, 2017 at 1:06 pm

    Do you add milk to it after you put it in the ice cream mixer

    Reply
    • Kara Cook

      July 19, 2017 at 10:37 am

      No, you add it with the cream as instructed in the recipe, then chill it.

      Reply
  17. Dgee.

    July 9, 2017 at 5:17 pm

    Do I just boil the sugar and blueberries alone? Or Do I add some water to it?

    Reply
    • Kara Cook

      July 11, 2017 at 10:28 am

      Just boil the sugar and berries alone. You can mash the berries if as they are cooking it seems too dry. Of course if for some reason your mixture is really dry, you could add a little water, but I have never had to.

      Reply
  18. Diane

    July 3, 2017 at 2:25 pm

    Could I substitute Stevia for the Sugar? I am a Diabetic. It works well in Baked dessert.

    Reply
  19. Hannah

    June 30, 2017 at 3:04 pm

    How many does this serve?

    Reply
  20. Kim Haupfear

    June 12, 2017 at 6:49 pm

    Do you actually churn it in the ice cream churn?

    Reply
    • Kara Cook

      June 27, 2017 at 8:59 am

      Yes, just follow the instructions on your ice cream maker.

      Reply
  21. Jessy

    May 22, 2017 at 12:27 pm

    Can I just set it i the freezer and mix it, say 45 in 45 minutes? I don’t have an ice cream machine

    Reply
    • Kara Cook

      June 27, 2017 at 9:16 am

      If you don’t have an ice cream maker, I recommend whipping the cream first. It will definitely turn out better. If you just freeze it without beating the cream, you will end up with a hard brick. Whipping should help it have a better texture.

      Reply
  22. Porsche

    May 10, 2017 at 2:00 pm

    What kind of cream?? Heavy cream or whipping cream?

    Reply
    • Kara Cook

      May 11, 2017 at 12:53 pm

      Either kind will work.

      Reply
  23. Melanie

    March 23, 2017 at 2:06 pm

    I want a bowl of this so bad! Looks so good and that marbled look is gorgeous! YUM!

    Reply
  24. Kali

    August 27, 2016 at 11:34 pm

    Sounds and looks so awesome! I definitely have to try this ice cream!
    Kali
    http://www.idimin.berlin/

    Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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