A silky-smooth cream-cheese ice-cream base, brightened with fresh lemon juice and zest, is ribboned with a quick blueberry compote and flecked with graham-cracker pieces for true cheesecake character. The result is a refreshing yet indulgent summer dessert that looks every bit as beautiful as it tastes.

Why You’ll Love This Recipe

Cheesecake richness – Cream cheese in the custard yields an ultra-creamy mouth-feel reminiscent of classic cheesecake.
Vibrant fruit swirl – A simple stovetop blueberry sauce adds natural colour and a sweet-tart punch that cuts the richness.
Balanced citrus – Fresh lemon juice and zest lift the flavour without overpowering the berries.
Textural contrast – Crumbled graham crackers soften slightly as they freeze, giving pockets of cake-like crunch.
Make-ahead friendly – The churned ice cream firms in the freezer, so you can prepare it a day (or even a week) before serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Berry mixture
- Blueberries, fresh or frozen
- Granulated sugar
Ice-cream base
- Cream cheese, softened
- Granulated sugar
- Heavy cream
- 2 % milk
- Vanilla extract
- Fresh lemon juice
- Finely grated lemon zest
- Graham-cracker squares, broken into bite-size pieces

Directions

Cook the berries – Simmer blueberries with sugar for 7–8 minutes, until the berries burst and the mixture thickens. Cool completely, then chill.
Blend the custard – Beat cream cheese and sugar until smooth. Whisk in cream, milk, vanilla, lemon juice and zest. Chill until thoroughly cold (at least 2 hours).
Churn – Freeze the custard in an ice-cream maker according to the manufacturer’s instructions; it should reach a soft-serve consistency.
Layer & swirl – In a freezer-safe container, alternate scoops of ice-cream base, spoonfuls of blueberry sauce (reserve ½ cup for topping) and graham-cracker pieces. Gently swirl with a thin spatula.
Ripen – Cover and freeze 2–3 hours, or until scoopable. Serve plain or with the reserved blueberry sauce.

Servings and Timing

Yield	Prep Time	Chilling + Ripening	Total Time
~6 servings (≈1 ½ quarts)	20 minutes	6 hours	6 hours 20 minutes

Variations

Mixed-berry swirl – Replace blueberries with a blend of raspberries and blackberries for a deeper hue.
Gluten-free – Swap in gluten-free graham crackers.
No-churn approach – Whip the cream to soft peaks first, fold in the remaining base ingredients, and freeze; stir every 30 minutes for the first 2 hours to reduce iciness.
Yoghurt tang – Substitute Greek yoghurt for half the milk to amplify tartness and protein.
Crumble topping – Toast buttered graham-cracker crumbs in the oven and fold them in at the last moment for extra crunch.

Storage / Reheating

Transfer ice cream to an airtight, freezer-safe container; press a piece of baking parchment directly on the surface to limit ice crystals.
For best flavour and texture, enjoy within 1–2 weeks; properly stored homemade ice cream remains safe for up to two months.
Allow the container to sit at room temperature for 5 minutes before scooping—never microwave or heat, as rapid melting encourages ice-crystal formation.
Once melted, do not refreeze; the texture will suffer and larger ice crystals may form.

FAQs

Can I use frozen blueberries?

Yes. Frozen berries break down quickly when heated, making an equally vibrant sauce. Thawing is unnecessary; cook straight from frozen.

Do I need an ice-cream maker?

An ice-cream maker gives the smoothest texture, but a no-churn method (see Variations) will still yield good results.

How do I prevent icy texture?

Chill both the custard and the berry sauce thoroughly, keep your freezer below 0 °F (–18 °C), and press parchment onto the ice cream’s surface to reduce air exposure.

How long should I churn the base?

Churn just until it resembles soft-serve; over-churning can incorporate excess air and dull flavours.

Can I substitute low-fat dairy?

You may use light cream cheese and half-and-half, but expect a slightly less creamy mouth-feel.

What if I don’t have graham crackers?

Shortbread crumbs or vanilla-wafer pieces provide a similar buttery crunch.

Why separate and reserve some blueberry sauce?

Holding back a portion ensures a vivid ribbon for garnish rather than losing all the colour inside the ice cream.

Is it necessary to zest the lemon?

The zest contains fragrant oils that intensify citrus flavour; omitting it results in a milder profile.

How can I make a firmer scoop?

Increase the additional freezing time to 4 hours or add 1 tablespoon vodka to the custard; alcohol lowers the freezing point slightly.

Can I double the recipe?

Yes, provided your ice-cream maker’s capacity can handle roughly 3 quarts. Chill the mixture in two batches if necessary to maintain proper overrun.

Conclusion

Lemon Blueberry Cheesecake Ice Cream delivers the essence of a summer cheesecake in frozen form—tangy, creamy, fruit-forward and delightfully textured. Whether served in cones at a backyard gathering or plated alongside fresh berries for an elegant finale, this recipe promises to become a warm-weather favourite. Prepare a batch, let it ripen in the freezer and savour spoonfuls of bright, berry-studded indulgence all season long.