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Lemon Blueberry Cheesecake Ice Cream

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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.

Lemon Blueberry Cheesecake Ice Cream - a blend of cheesecake and homemade ice cream, this treat is irresistible!

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:

Ingredients:

  • blueberries
  • 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.

 

Recipe for homemade Lemon Blueberry Cheesecake Ice Cream - one of the best homemade ice cream recipes you will ever make!

Here are a few more mouthwatering ice cream recipes:

homemade ice cream CollageCookies and Cream Ice Cream / White Chocolate Raspberry Swirl Ice Cream / Strawberry Ice Cream

Recipe for Lemon Blueberry Cheesecake Ice Cream

Yield: 6 servings

Lemon Blueberry Cheesecake Ice Cream

Lemon Blueberry Cheesecake Ice Cream

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. Freeze 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.
© Kara
Category: Dessert: Frozen
To see all my frozen dessert recipes, click HERE.


Reader Interactions

Comments

  2. 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

  3. 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

  5. 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

  6. 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

  7. 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

    • 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. 😉

  8. 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

    • 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!

    • 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!

  10. 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

    • 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.

  12. 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

    • 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.

    • 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.

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