Blueberry and Lemon Cheesecake Ice Cream
Tomas Kauer - News Writer and Moderator 
I made this ice cream for the first time when I had leftover cream cheese from a cheesecake that never happened. A full cup (225 g) of cream cheese blended with 240 ml (1 cup) of heavy cream, 100 g (1/2 cup) of sugar, a tablespoon of lemon zest, and a teaspoon of vanilla extract. I folded in 1 cup (150 g) of fresh blueberries and churned it in my ice cream maker. It tasted exactly like frozen cheesecake, which was better than the original plan.
The cream cheese gives this ice cream a tangy density that regular custard-based recipes lack. Lemon zest brightens everything without making it taste like a lemon dessert. You can blend the blueberries into the base for a uniform purple color, or fold them in whole for bursts of fruit in every few bites. Two hours in the freezer after churning firms it up. A keeper for the recipe box.
Tips for Cheesecake Ice Cream
Blend the base until very smooth
Cream cheese can leave lumps if you do not blend thoroughly. Run the blender until the mixture is completely uniform with no visible chunks.
Scrape down the sides of the blender halfway through. Cream cheese clings to the walls. A smooth base means a smooth ice cream. Lumps do not disappear during churning.
Freeze for at least 2 hours after churning
Straight from the ice cream maker, the mixture is soft and scoopable but melts quickly. Two hours in the freezer firms it to a proper ice cream consistency.
Transfer it to an airtight container and press plastic wrap directly onto the surface before sealing. This prevents ice crystals from forming on top.
Blueberry and Lemon Cheesecake Ice Cream
-
Total Time: 135 minutes -
Yield: Serves 6
Print Recipe
Pin RecipeDescription
Indulge in a creamy, velvety ice cream that combines the tangy flavors of lemon and the sweet burst of blueberries, perfect for a refreshing dessert.
Ingredients
- 1 cup fresh or frozen blueberries
- 1 cup full-fat cream cheese
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- In a blender, combine the cream cheese, heavy cream, sugar, lemon zest, and vanilla extract until smooth.
- Fold in the blueberries or blend them with the mixture for a smoother consistency.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
- Prep Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 16
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Frequently Asked Questions
Do I need an ice cream maker?
An ice cream maker gives the smoothest result. Without one, pour the blended base into a shallow container and freeze. Stir vigorously with a fork every 30 minutes for about 3 hours.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best flavor and texture. Low-fat versions have more water and produce icier results. The fat content is what makes this taste like cheesecake.
How long does this keep in the freezer?
Up to two weeks in a sealed container. After that, ice crystals form and the texture degrades. Let it sit at room temperature for 5 minutes before scooping for easier serving.
If You Liked This Recipe, You’ll Love These
- Banoffee Ice Cream Cake
- Blueberry Lemon Coffee Cake
- Cake Batter Ice Cream
- Choco-Vanilla Ice-Cream Cake
The post Blueberry and Lemon Cheesecake Ice Cream appeared first on Honest Cooking and Travel.
