Blueberry Cheesecake Ice Cream
Creamy, tangy, and bursting with fresh berry flavor, this homemade Blueberry Cheesecake Ice Cream is the ultimate dessert for cheesecake and ice cream lovers alike. Made with luscious cream cheese, ripe blueberries, and a swirl of vanilla, this recipe combines the velvety richness of cheesecake with the fresh, fruity brightness of summer. A hint of lemon juice enhances the berries, while crushed graham crackers add a delightful crunch reminiscent of a classic cheesecake crust. Featuring simple ingredients and an easy process, this no-fuss treat churns up perfectly in your favorite ice cream maker. Whether served in cones or bowls, your guests will adore every bite of this indulgent yet refreshing dessert. Perfect for parties, summer barbeques, or an afternoon sweet tooth fix! Keywords: Blueberry Cheesecake Ice Cream, homemade ice cream, cream cheese dessert, summer recipes, easy frozen dessert.
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Recipe Information
Ingredients
- 1.5 cups Fresh blueberries
- 0.5 cup Granulated sugar
- 8 oz Cream cheese, softened
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 0.25 tsp Salt
- 0.5 cup Graham crackers, crushed
Instructions
In a small saucepan, combine blueberries and 1/4 cup of granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and thicken, about 5 minutes.
Remove the blueberry mixture from the heat and let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add in the remaining 1/4 cup of sugar and mix until well incorporated.
Gradually add the heavy cream and whole milk to the cream cheese mixture, beating until smooth and creamy.
Mix in the vanilla extract, lemon juice, and salt until fully combined.
Gently fold in the cooled blueberry mixture, creating a marbled effect.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Once the ice cream reaches a soft serve consistency, fold in the crushed graham crackers.
Transfer the ice cream to an airtight container and freeze for at least 3 hours, or until it reaches your desired firmness.
Serve in bowls or cones and enjoy the delicious blueberry cheesecake ice cream!
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 158.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 560 mg | 43% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
