Lemon Blueberry Cheesecake Ice Cream (Printable)

Creamy tangy lemon blueberry cheesecake ice cream with fresh berry swirls and graham cracker crunch.

# Ingredient List:

→ 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 (from about 2 lemons)
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:

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 cream cheese in a large bowl until smooth. Add sugar, lemon zest, lemon juice, vanilla, and salt. Mix until well combined.
03 - Gradually whisk in milk until smooth. Add heavy cream and whisk until fully incorporated.
04 - Process mixture in an ice cream maker according to manufacturer's instructions, typically 20-25 minutes, until reaching soft-serve consistency.
05 - Gently fold in graham cracker crumbs. Transfer half the ice cream to a freezer-safe container, spoon half the blueberry swirl over top, and lightly swirl with a knife. Repeat with remaining ice cream and blueberry swirl.
06 - Cover container and freeze for at least 6 hours or until firm.
07 - Let ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

# Helpful Tips:

01 -
  • The lemon cuts through all that rich creaminess so every spoonful feels impossibly light
  • Those graham cracker crumbs bring actual cheesecake energy without turning on the oven
  • The blueberry swirl creates these gorgeous purple ribbons that make everyone ask for seconds
02 -
  • The blueberry swirl must be completely cold before you add it or it'll melt your ice cream base
  • Room temperature cream cheese saves you from those tiny lumps that refuse to disappear
  • Over-churning can turn the texture grainy, so trust your machine's recommended time
03 -
  • Chill your ice cream canister in the freezer for 24 hours before starting for the best results
  • Store a piece of parchment paper directly on the surface of the ice cream to prevent freezer burn

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