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

Lemon Blueberry Cheesecake Ice Cream

Kara
Decadent lemon cream cheese ice cream with a blueberry ribbon and chunks of graham crackers.
4.70 from 66 votes
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Prep Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert: Frozen
Cuisine American
Servings 8 servings (about 3/4 cup each)
Calories 459 kcal

Equipment

Ingredients
  

Berry Mixture

  • 1 ½ cups blueberries
  • ¼ 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 extract
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 2 whole graham crackers broken into pieces

Instructions
 

Blueberry Sauce

  • Boil blueberries and sugar in a small saucepan till berries burst and the mixture has thickened. (7-8 minutes) Cool completely and chill.

Cheesecake Ice Cream Base

  • 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.

To freeze:

  • Set aside 1/2 cup of the blueberry sauce.
  • In a freezer safe container, add spoonfuls of the ice cream base, sauce, and graham cracker pieces in multiple layers. Swirl gently if desired.
  • Cover and freeze for 2-3 hours or till hardened. Serve with reserved blueberry sauce if desired.

Notes

  • Makes about 1 1/2 quarts.

Nutrition

Serving: 0.75cupCalories: 459kcalCarbohydrates: 40gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 119mgPotassium: 165mgFiber: 1gSugar: 38gVitamin A: 1320IUVitamin C: 4mgCalcium: 107mgIron: 0.2mg
Keyword lemon blueberry cheesecake ice cream
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