Lemon Blueberry Cheesecake Ice Cream (Printable)
Tangy lemon and sweet blueberries swirl through creamy cheesecake ice cream with graham cracker bits for the perfect summer dessert.
# What You Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 8 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 1 tablespoon lemon zest
06 - 1/4 cup fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - Pinch of salt
→ Blueberry Swirl
09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
→ Mix-Ins
12 - 3/4 cup graham cracker crumbs
# How to Make It:
01 - Combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring frequently until berries burst and mixture thickens slightly. Remove from heat and cool completely.
02 - Beat the softened cream cheese in a large bowl until completely smooth. Add sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix until thoroughly combined and no lumps remain.
03 - Gradually whisk in the milk until smooth and fully incorporated. Add heavy cream and continue whisking until the mixture is uniform and creamy.
04 - Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
05 - Gently fold graham cracker crumbs into the churned ice cream. Transfer half to a freezer-safe container, spoon half the cooled blueberry swirl over top, and lightly swirl with a knife. Repeat with remaining ice cream and blueberry swirl.
06 - Cover container tightly and freeze for at least 6 hours or until ice cream is firm throughout.
07 - Let ice cream sit at room temperature for 5–10 minutes before scooping to achieve optimal texture.
# Expert Tips:
01 -
- The way lemon cuts through the rich cream cheese makes each spoonful impossibly refreshing
- Swirling in jammy blueberries creates those gorgeous purple ribbons that make people ask for seconds
02 -
- The blueberry swirl MUST be completely cold or it'll melt your ice cream base and create icy crystals
- Letting the ice cream sit on the counter for 10 minutes before serving makes all the difference between rock-hard and scoopable perfection
03 -
- Grate your lemon zest before juicing—the fruit is firmer and easier to handle
- Taste your blueberry mixture before cooling, adding a touch more sugar if the berries are particularly tart