Description
This refreshing Lemon Blueberry Cheesecake Ice Cream combines the tangy zest of lemon with sweet fresh blueberries, blended into a creamy cheesecake-flavored base. Perfect for hot summer days, it’s a no-bake ice cream recipe made with simple ingredients and churned to silky perfection using an ice cream maker.
Ingredients
Scale
Base Ingredients
- 8 oz Cream Cheese, softened for smooth texture
- 3/4 cup Granulated Sugar (brown sugar can be used for deeper flavor)
- 2 cups Heavy Cream (light cream can be substituted)
- 1 cup Whole Milk (2% milk can be used for lighter alternative)
- 1 tsp Vanilla Extract (pure extract preferred)
- 1/4 tsp Salt (to enhance flavors)
Flavorings
- 2 tbsp Lemon Zest (preferably fresh)
- 1/4 cup Fresh Lemon Juice (bottled lemon juice as last resort)
- 1 cup Fresh Blueberries (frozen can be used if fresh is unavailable)
Instructions
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese on medium speed for about 2 minutes until smooth, ensuring no lumps remain for a creamy base.
- Add Sugar: Gradually add the granulated sugar to the cream cheese mixture and mix for 1-2 minutes until fully combined and smooth.
- Add Cream and Milk: Pour in the heavy cream and whole milk, and mix on medium speed for 2-3 minutes until the mixture thickens and becomes creamy.
- Add Flavorings: Add vanilla extract, lemon zest, lemon juice, and salt to the mixture. Mix on low speed for about 1 minute until all flavors are evenly incorporated.
- Fold in Blueberries: Gently fold fresh blueberries into the mixture using a spatula to avoid crushing the berries and retain their shape.
- Chill Mixture: Cover the bowl and refrigerate the mixture for 2 to 4 hours to let the flavors meld and mixture chill thoroughly before churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn for 20-30 minutes until it reaches a soft-serve consistency with creamy texture.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up to scoopable consistency.
- Serve: Remove the ice cream from the freezer and let sit at room temperature for about 5 minutes before serving to soften slightly for easier scooping.
Notes
- Using softened cream cheese is crucial for a smooth ice cream base without lumps.
- For a more intense lemon flavor, use fresh lemon zest and juice.
- If fresh blueberries are unavailable, frozen berries work well but drain any excess liquid before folding them in.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm to mimic churning.
- Allowing the ice cream to soften slightly before serving improves texture and flavor release.
- This ice cream is best enjoyed within one week for optimal freshness.
