Lemon Blueberry Cheesecake Ice Cream is the ultimate no-churn dessert, offering a creamy, decadent, and refreshingly tart treat that’s surprisingly simple to make at home. This recipe simplifies the complexities of traditional cheesecakes and ice cream makers, delivering all the exquisite flavor without the fuss.
Key Ingredients for Lemon Blueberry Cheesecake Ice Cream
- For the Cheesecake Base:
- 2 cups heavy whipping cream, very cold
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Blueberry Swirl:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- For the Graham Cracker Crumble:
- 1 cup graham cracker crumbs (about 4-5 full sheets)
- 2 tablespoons melted unsalted butter
- 1 tablespoon granulated sugar
How to Make Lemon Blueberry Cheesecake Ice Cream
Prepare yourself for a taste sensation that’s both intensely fruity and luxuriously creamy! This no-churn Lemon Blueberry Cheesecake Ice Cream is a dream come true for dessert lovers, bringing together the bright tang of lemon, the sweet burst of blueberries, and the rich, velvety texture of cheesecake. It’s incredibly satisfying, requiring minimal effort for maximum flavor, and comes together in about 20 minutes of active preparation time, plus chilling.
Step-by-Step Instructions
Prepare the Graham Cracker Crumble: In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Stir until the crumbs are evenly moistened. Set aside. This will form the delightful cheesecake crust element within your ice cream.
Make the Blueberry Swirl: In a small saucepan, combine the blueberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and the mixture thickens into a syrupy consistency, about 5-7 minutes. Remove from heat and let it cool completely. You can gently mash some of the blueberries with a fork if you prefer a smoother swirl, or leave them whole for pops of fruit.
Whip the Cream: In a large, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or it can turn into butter. Set aside.
Beat the Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese with the electric mixer until smooth and creamy, with no lumps. This is crucial for a velvety ice cream texture.
Add Sweetener and Flavorings: Gradually add the powdered sugar to the cream cheese, beating until well combined and smooth. Then, mix in the 1/4 cup lemon juice, 1 tablespoon lemon zest, vanilla extract, and pinch of salt. Continue beating until everything is thoroughly incorporated and the mixture is smooth. This creates the tangy cheesecake base.
Fold in Whipped Cream: Gently fold about one-third of the whipped cream into the cream cheese mixture until just combined. Then, carefully fold in the remaining whipped cream until the mixture is uniform in color and consistency. Be gentle to keep the air in the whipped cream, which is key to achieving a lighter, creamier no-churn ice cream.
Assemble the Ice Cream: Pour about half of the cheesecake ice cream base into a freezer-safe container, such as a loaf pan or airtight plastic container. Sprinkle half of the graham cracker crumble over the surface. Drizzle about half of the cooled blueberry swirl over the crumble.
Layer and Repeat: Add the remaining cheesecake ice cream base to the container, ensuring it covers the first layer. Sprinkle the remaining graham cracker crumble on top, followed by the remaining blueberry swirl. You can use a knife or skewer to gently swirl the blueberry mixture and crumble into the ice cream for a marbled effect.
Freeze: Cover the container tightly with plastic wrap or a lid. Freeze for at least 6-8 hours, or until firm. For the best results and to achieve a scoopable consistency, allow it to freeze overnight.
Why You’ll Love This Lemon Blueberry Cheesecake Ice Cream
Get ready to be amazed by how a few simple ingredients can transform into such a show-stopping dessert. This Lemon Blueberry Cheesecake Ice Cream delivers an explosion of bright, tangy lemon and sweet, juicy blueberries swirled through a lusciously creamy cheesecake base, all studded with delightful graham cracker crumbles. Unlike a traditional baked cheesecake which can be time-consuming and requires a water bath, this no-churn version is incredibly easy, saving you time and effort while still delivering that authentic cheesecake flavor experience. The vibrant fruit and decadent cream cheese combination creates a symphony of textures and tastes that will have everyone asking for seconds!
Imagine scooping into a
spoonful of pure bliss – that’s what awaits you with this homemade ice cream. It’s a budget-friendly alternative to expensive artisanal ice cream shops, allowing you to create a gourmet treat right in your own kitchen without needing any fancy equipment. The zesty lemon cuts through the richness perfectly, while the plump blueberries add bursts of sweetness, and the graham cracker crunch provides that signature cheesecake texture. If you’re a fan of classic lemon blueberry desserts or creamy cheesecakes, you absolutely must give this iteration a try – you won’t be disappointed!
Storing and Reheating Tips
To store your delicious Lemon Blueberry Cheesecake Ice Cream, ensure it’s in an airtight, freezer-safe container. Properly sealed, it will stay fresh and delicious for up to 2 weeks. Beyond that, while still safe to eat, the texture might change slightly as ice crystals can begin to form, impacting its creaminess.
- Refrigeration: This ice cream is best enjoyed frozen. Refrigerating it will cause it to melt completely.
- Freezing: Ensure the container is well-sealed to prevent freezer burn. If the ice cream becomes too hard to scoop after freezing, let it sit at room temperature for 5-10 minutes before serving.
- Freezing for Future Meals: Freezing this ice cream is ideal for enjoying it later. The no-churn method holds up well to freezing and thawing from its frozen state.
Final Thoughts
This Lemon Blueberry Cheesecake Ice Cream is a testament to how simple ingredients can create extraordinary flavors, offering a delightful escape for your taste buds. We encourage you to whip up a batch and experience the joy of homemade, no-churn ice cream that’s both incredibly satisfying and wonderfully easy.
Lemon Blueberry Cheesecake Ice Cream
Ingredients
Equipment
Method
- In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Stir until the crumbs are evenly moistened. Set aside. This will form the delightful cheesecake crust element within your ice cream.1 cup graham cracker crumbs, 2 tablespoons melted unsalted butter, 1 tablespoon granulated sugar
- In a small saucepan, combine the blueberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and the mixture thickens into a syrupy consistency, about 5-7 minutes. Remove from heat and let it cool completely. You can gently mash some of the blueberries with a fork if you prefer a smoother swirl, or leave them whole for pops of fruit.1 1/2 cups fresh or frozen blueberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- In a large, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or it can turn into butter. Set aside.2 cups heavy whipping cream
- In a separate large bowl, beat the softened cream cheese with the electric mixer until smooth and creamy, with no lumps. This is crucial for a velvety ice cream texture.1 (8 ounce) package cream cheese
- Gradually add the powdered sugar to the cream cheese, beating until well combined and smooth. Then, mix in the 1/4 cup lemon juice, 1 tablespoon lemon zest, vanilla extract, and pinch of salt. Continue beating until everything is thoroughly incorporated and the mixture is smooth. This creates the tangy cheesecake base.1 cup powdered sugar, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, Pinch salt
- Gently fold about one-third of the whipped cream into the cream cheese mixture until just combined. Then, carefully fold in the remaining whipped cream until the mixture is uniform in color and consistency. Be gentle to keep the air in the whipped cream, which is key to achieving a lighter, creamier no-churn ice cream.2 cups heavy whipping cream
- Pour about half of the cheesecake ice cream base into a freezer-safe container, such as a loaf pan or airtight plastic container. Sprinkle half of the graham cracker crumble over the surface. Drizzle about half of the cooled blueberry swirl over the crumble.1 cup graham cracker crumbs, 1 1/2 cups fresh or frozen blueberries
- Add the remaining cheesecake ice cream base to the container, ensuring it covers the first layer. Sprinkle the remaining graham cracker crumble on top, followed by the remaining blueberry swirl. You can use a knife or skewer to gently swirl the blueberry mixture and crumble into the ice cream for a marbled effect.1 cup graham cracker crumbs, 1 1/2 cups fresh or frozen blueberries
- Cover the container tightly with plastic wrap or a lid. Freeze for at least 6-8 hours, or until firm. For the best results and to achieve a scoopable consistency, allow it to freeze overnight. To store your delicious Lemon Blueberry Cheesecake Ice Cream, ensure it’s in an airtight, freezer-safe container. Properly sealed, it will stay fresh and delicious for up to 2 weeks. This ice cream is best enjoyed frozen. Refrigerating it will cause it to melt completely. Ensure the container is well-sealed to prevent freezer burn. If the ice cream becomes too hard to scoop after freezing, let it sit at room temperature for 5-10 minutes before serving.