Ingredients
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Granulated sugar: 3/4 cup
- Cream cheese (softened): 8 ounces
- Lemon juice: 2 tablespoons
- Lemon zest: 1 tablespoon
- Fresh blueberries: 1 cup
- Graham cracker crumbs: 1/2 cup
Instructions
- Step 1: In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly, until sugar is dissolved and mixture is warm but not boiling.
- Step 2: In a separate bowl, beat softened cream cheese until smooth. Gradually whisk in the warm cream mixture until well combined. Stir in lemon juice and lemon zest.
- Step 3: Gently fold in the fresh blueberries.
- Step 4: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
- Step 5: While the ice cream is churning, prepare a container for storage. Sprinkle graham cracker crumbs on the bottom of the container.
- Step 6: Once the ice cream is churned, gently transfer it to the prepared container, layering with more graham cracker crumbs as desired. Freeze for at least 2 hours before serving for a firmer consistency.
Notes
- For the best texture, store your lemon blueberry cheesecake ice cream in an airtight container in the back of your freezer.
- While reheating isn't recommended, letting the ice cream sit at room temperature for 5-10 minutes before serving will soften it slightly.
- Serve this decadent ice cream in waffle cones or alongside a slice of lemon poppy seed cake for an extra burst of flavor.
- To prevent the blueberries from sinking to the bottom during churning, toss them lightly in flour before folding them into the cream mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American