Lemon Blueberry Cheesecake Ice Cream

📜 Description

This Lemon Blueberry Cheesecake Ice Cream is a rich and creamy no-churn dessert that blends the tart zing of lemon, the sweet burst of blueberries, and the velvety decadence of cheesecake. Swirled with blueberry compote and chunks of graham cracker crust, it’s a luxurious summer treat that’s easy to make and utterly irresistible.

📝 Ingredients For Lemon Blueberry Cheesecake Ice Cream

• 1 cup fresh or frozen blueberries

• 2 tbsp granulated sugar

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)

For the Ice Cream Base:

• 1 (8 oz) block cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 1 tsp vanilla extract

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 2 cups heavy whipping cream, cold

Optional Graham Cracker Crust Chunks:

• 4–6 graham crackers, crushed

• 2 tbsp butter, melted

• 1 tbsp sugar

🧑‍🍳 Instructions

1. Make the Blueberry Swirl:

1. In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and zest.

2. Cook for 5–8 minutes, until berries burst and mixture thickens slightly.

3. Add cornstarch slurry if desired for a thicker sauce.

4. Let cool completely.

2. Prepare the Graham Cracker Crust (Optional):

1. Mix crushed graham crackers with melted butter and sugar.

2. Spread on a baking sheet and bake at 350°F (175°C) for 8–10 minutes.

3. Let cool, then break into chunks.

3. Make the Ice Cream Base:

1. In a large bowl, beat softened cream cheese until smooth.

2. Mix in sweetened condensed milk, lemon zest, lemon juice, and vanilla.

3. In a separate bowl, whip cold heavy cream until stiff peaks form.

4. Gently fold whipped cream into the cream cheese mixture.

4. Assemble:

1. In a freezer-safe container, layer the cheesecake ice cream base with spoonfuls of blueberry compote and graham cracker chunks.

2. Swirl lightly with a knife or skewer for a marbled effect.

3. Freeze for at least 6 hours or overnight.

👩‍🍳 Tips

• Room Temperature Cream Cheese: Ensures a smooth, lump-free base.

• Cold Whipping Cream: Essential for achieving fluffy peaks.

• Don’t Over-Swirl: Less is more for a beautiful, defined swirl.

• Make-Ahead: Ice cream keeps well in the freezer for up to 2 weeks.

🍽️ Servings

Makes about 8–10 servings (approximately 1.5 quarts)

🧾 Nutritional Info (Per Serving – Approximate)

Note: Values may vary depending on ingredients used.

🌟 Health Benefits

• Blueberries: Rich in antioxidants and vitamin C.

• Lemon Juice: A natural detoxifier, adds bright flavor without extra calories.

• Calcium & Protein: From cream cheese and cream for bone health.

• No-Churn: No need for an ice cream maker — less equipment, more accessibility.

❓ Q&A

Q: Can I make this dairy-free?
A: Yes! Use dairy-free cream cheese, coconut cream instead of heavy cream, and a vegan sweetened condensed milk.

Q: How long does it last in the freezer?
A: Best enjoyed within 2 weeks, but can last up to 1 month when stored in an airtight container.

Q: Can I use frozen blueberries?
A: Absolutely. Just cook them a bit longer to reduce excess water.

Q: Can I churn this in an ice cream maker instead?
A: Yes, skip the whipped cream and churn the cream cheese mixture, then swirl in toppings afterward.

---