Summertime = berry time! Here is a berrylicious, lemony goodness, cheesecake in an ice cream body … what???? Yup, you read that right. 😀
You can substitute blueberry with strawberry or any combination of berries for this recipe, so the options are endless. Use more or less lemon to your tanginess preference and add more graham crackers if you must. Serve it with a sprinkle of extra graham crackers and fresh berries. Oh boy, now we’re talking. Enjoy!
Blueberry Lemon Cheesecake Ice Cream
Delicious cheesecake in an ice cream body, yum!
Print
Pin
Rate
Servings: 1 quart
Equipment
- Ice cream maker
Ingredients
Ice Cream Batter
- 8 oz Philly cream cheese, softened to room temperature
- 1¼ cup sugar
- 2 tsp vanilla extract
- 2 cups heavy cream
- 1 cup whole milk
- 3 tbsp lemon juice
- lemon zest
- 3 whole pieces of graham crackers, crushed into chunks
Simple Berry Compote
- 1½ cup whole blueberries
- ¼ cup sugar
- squeeze of half a lemon
How I Make It
Make the Blueberry Compote
- Combine all the compote ingredients in a small sauce pan. Heat on low, stirring occasionally, until the blueberries have cooked down and thickenned. Set aside to cool and chill completely.
Make the Ice Cream Batter
- Beat the cream cheese and sugar until it's fluffy and light, and the sugar is well combined.
- Slow beat in the rest of the batter ingredients until well combined. Chill for a few hours in the refrigerator.
- Once the cream batter is chilled, churn in an ice cream maker (following your machine's operating instructions).
- Once the ice cream is at a soft serve consistency, fold in the blueberry compote and graham cracker bits in with a spatula. Freeze in a airtight tupperware or container for at least 4 hours or until the ice cream is set before serving. Enjoy!
