Lemon blueberry cheesecake ice cream 🍋🫐🍨
Since Blueberries are in season let's make Lemon Blueberry Cheesecake Ice Cream. This ice cream is so decadent and delicious and it will sure satisfy your sweet tooth cravings on a warm day!
Ingredients:
2 cups heavy whipping cream
4 oz @phillycreamchs cream cheese
14 oz @eaglebrandmilk sweetened condensed milk
3 oz honey graham crackers, crushed
1 pint blueberries c
1 tos sugar
1/2 lemon, juiced + zested
Garnish:
Mint leaves
Lemon zest
Method:
1. Wash and add blueberries to a saucepan along with sugar, lemon juice + zest; bring to boil and simmer until it thickens; set aside to cool off; optionally reserve 2 tbs of the syrup for garnishing;
2. Whip heavy whipping cream until stiff peaks and set aside;
3. Beat cream cheese with condensed milk and gently fold the whipped cream then add crushed graham crackers-mix and then add the blueberries jam and mix a couple of times (don't overmix the jam or the ice cream will turn all purple, we want swirls instead =);
4. Pour into a loaf pan or a freezer safe container and freeze overnight;
5. Thaw for a few minutes at room temperature, serve with some blueberry syrup, more crushed crackers, mint leaves and indulge!
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If you're looking to make this lemon blueberry cheesecake ice cream even more delightful, consider some tips from my personal experience. First, always use fresh blueberries in season for the best flavor and natural sweetness, which really enhances the homemade jam swirl. When simmering the blueberries with sugar and lemon zest, keep an eye on the consistency to achieve a thick jam that's easy to fold in without turning the ice cream completely purple — you want those eye-catching swirls. For an extra decadent twist, try adding a touch of vanilla extract or a sprinkle of cinnamon to the cream cheese mixture before folding in the whipped cream. The graham crackers add a lovely crunch and authentic cheesecake base flavor—make sure to crush them finely yet keep some texture. When serving, let the ice cream thaw slightly at room temperature for a few minutes to soften for easier scooping. Garnish with fresh mint leaves, lemon zest, and a drizzle of reserved blueberry syrup to create a visually stunning and flavorful dessert. Nutritionally, this ice cream is indulgent thanks to the cream and sweetened condensed milk, so enjoy it as an occasional treat. For those inspired by keto diets, you might experiment with sugar substitutes and low-carb ingredients, though this classic recipe is perfect as written for full richness and taste. The OCR results from the images in this article reinforce the simple steps and highlight the importance of whipping the cream to stiff peaks and gently folding ingredients — a method key to achieving that airy yet creamy texture. Overall, making this ice cream at home has quickly become my favorite way to beat the heat and impress friends with a homemade dessert that feels both fancy and comforting.
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