Blueberry Cheesecake Ice Cream
A creamy, fruity ice cream that combines the flavors of cheesecake and fresh blueberries, perfect for warm summer evenings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups blueberries
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Puree the blueberries in a blender until smooth. Set aside.
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add sugar gradually, mixing until incorporated; then mix in sweetened condensed milk, vanilla extract, lemon juice, and a pinch of salt until fully combined.
- Fold in the heavy cream until light and fluffy.
- Swirl in the blueberry puree to create a marbled effect.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 4 hours until firm.
- Scoop into bowls or cones to serve and enjoy!
Notes
Use fresh blueberries for the best flavor; frozen blueberries can be used if thawed and drained properly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 36g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://pennykitchenz.com/blueberry-cheesecake-ice-cream/