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Blueberry Cheesecake Ice Cream

Blueberry Lemon Cheesecake Ice Cream

Delicious cheesecake in an ice cream body, yum!
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Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake, dessert, Ice Cream, lemon
Prep Time: 10 minutes
Cook Time: 20 minutes
Freeze time: 3 hours
Servings: 1 quart
Author: Bonny B

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!