Blueberry Cheesecake Ice Cream
A creamy and dreamy Blueberry Cheesecake Ice Cream that captures the essence of summer with every spoonful, combining tangy blueberry puree and rich cheesecake flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 275 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers
- 1/2 teaspoon lemon juice
Instructions
- Pureeing the blueberries in a blender until smooth.
- Mixing the cream cheese, heavy cream, sugar, vanilla extract, and lemon juice in a bowl until smooth.
- Folding in the blueberry puree and crushed graham crackers into the cream mixture gently.
- Pouring the mixture into an ice cream maker and churning according to the manufacturer’s instructions.
- Transferring the mixture to a container and freezing for at least 4 hours before serving.
Notes
Store leftovers in an airtight container in the freezer for up to 2 weeks; let sit at room temperature for a few minutes before scooping for the perfect creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg