Lemon Blueberry Cheesecake Ice Cream

Lemon Blueberry Cheesecake Ice Cream Recipe

Ingredients:

For the cheesecake base:

• 8 oz cream cheese (softened)

• 1 cup heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• Pinch of salt

For the blueberry swirl:

• 1 1/2 cups fresh or frozen blueberries

• 1/4 cup sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch (optional, for thickening)

Instructions:

1. Make the cheesecake base:

   • In a large mixing bowl, beat the softened cream cheese until smooth.

   • Add the heavy cream, milk, sugar, vanilla extract, lemon juice, lemon zest, and a pinch of salt.

   • Whisk everything together until the mixture is smooth and well combined.

2. Prepare the blueberry swirl:

   • In a small saucepan, combine the blueberries, sugar, and lemon juice.

   • Cook over medium heat, stirring occasionally, until the blueberries release their juice and start to break down (about 5-8 minutes).

   • If you want a thicker swirl, dissolve the cornstarch in a little bit of water and add it to the blueberry mixture. Stir until it thickens.

   • Remove from heat and let it cool completely.

3. Churn the ice cream:

   • Pour the cheesecake base into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).

4. Swirl in the blueberry sauce:

   • Once the ice cream is almost done churning, slowly pour in the cooled blueberry mixture, swirling it through the ice cream with a spoon or spatula.

5. Freeze:

   • Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.