Description
A refreshing dessert that combines lemon and blueberries in a creamy ice cream.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 cup blueberries (fresh or frozen)
- 1/2 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup cream cheese (softened)
- 1/2 cup sugar
Instructions
- In a large mixing bowl, combine the cream cheese and sugar, and beat until smooth.
- Add the heavy cream, sweetened condensed milk, whole milk, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Gently fold in the blueberries.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container and freeze for at least 240 minutes or until firm.
- Serve and enjoy your Lemon Blueberry Cheesecake Ice Cream!
Notes
For best flavor, use fresh blueberries if available. Adjust lemon juice for desired tanginess.
- Prep Time: 15
- Cook Time: 240
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: ice cream, dessert, lemon, blueberry, cheesecake