Lemon Blueberry Cheesecake Ice Cream (Print version)
Creamy swirls of tangy lemon and sweet blueberries with graham cracker crunch in every spoonful.
# What you'll 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
# Method:
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 softened cream cheese in a large bowl until smooth. Add sugar, lemon zest, lemon juice, vanilla, and salt. Mix until well combined and creamy.
03 - Gradually whisk milk into the cream cheese mixture until smooth. Pour in heavy cream and whisk until fully incorporated and no lumps remain.
04 - Transfer mixture to ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until reaching soft-serve consistency.
05 - Gently fold graham cracker crumbs into 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 swirl.
06 - Cover container and freeze for at least 6 hours or until ice cream is firm enough to scoop.
07 - Let ice cream sit at room temperature for 5-10 minutes before scooping to achieve optimal texture.
# Expert advice:
01 -
- The texture is impossibly creamy, like frozen velvet that melts slow and luxurious on your tongue
- That moment when your spoon hits both tart lemon swirl and sweet blueberry at once is absolute perfection
02 -
- The blueberry swirl must be completely chilled before layering, or it will melt your ice cream base into an uneven texture
- Room temperature cream cheese is nonnegotiable for avoiding those tiny lumps that ruin the silky finish
03 -
- Adding a tablespoon of vodka to the blueberry swirl keeps it softer in the freezer for easier scooping
- Zest your lemons before juicing them, its much easier to grip the fruit when it still has all its juice inside