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.
Notes
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.
If the ice cream becomes too hard to scoop after freezing, let it sit at room temperature for 5-10 minutes before serving.
