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Lemon Blueberry Cheesecake Ice Cream

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A creamy and tangy dessert, this Lemon Blueberry Cheesecake Ice Cream combines the richness of cheesecake with the freshness of lemon and blueberries for a refreshing treat.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 8 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup honey (optional, for extra sweetness)

Instructions

  1. In a medium bowl, whisk together the heavy cream, milk, softened cream cheese, and sugar until smooth.
  2. Add in the lemon juice, lemon zest, and vanilla extract. Whisk until fully combined.
  3. If using, stir in honey for extra sweetness.
  4. Gently fold in the blueberries, being careful not to crush them.
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
  7. Once frozen, scoop and serve your lemon blueberry cheesecake ice cream. Enjoy!

Notes

  • For a smoother texture, you can puree half of the blueberries and swirl them into the mixture before churning.
  • If you don’t have an ice cream maker, pour the mixture into a container, freeze it, and stir every 30 minutes for the first 2 hours to prevent ice crystals from forming.
  • You can substitute the fresh blueberries with frozen blueberries if fresh ones are unavailable.

Nutrition

Keywords: Lemon, Blueberry, Cheesecake, Ice Cream, Summer Dessert

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