Blueberry Cheesecake Ice Cream
A creamy and delicious homemade blueberry cheesecake ice cream, perfect for summer days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 275 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup milk
Instructions
- Puree the blueberries in a blender until smooth. Set aside.
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add the heavy cream, sugar, vanilla extract, lemon juice, and milk to the cream cheese and mix until well combined.
- Fold in the blueberry puree gently.
- Pour the mixture into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency.
- Transfer to a container and freeze for at least 4 hours before serving.
Notes
Serve topped with fresh blueberries or a drizzle of honey. Store leftovers in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Find it online: https://pennykitchenz.com/blueberry-cheesecake-ice-cream-2/