Lemon Blueberry Cheesecake Ice Cream sounds like a delicious treat! Here’s a simple recipe for you:
Ingredients:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 8 oz cream cheese, softened
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions:
- Prepare the Blueberry Sauce:
- In a small saucepan, combine the blueberries, granulated sugar, lemon juice, and lemon zest.
- Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 5-7 minutes.
- Remove from heat and let it cool completely.
- Make the Cheesecake Mixture:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and vanilla extract, and beat until well combined.
- Whip the Heavy Cream:
- In another bowl, whip the heavy cream until stiff peaks form.
- Combine Everything:
- Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Gently fold in the cooled blueberry sauce, leaving streaks for a marbled effect.
- Freeze:
- Transfer the mixture into a freezer-safe container, smoothing the top with a spatula.
- Cover the container with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
- Serve:
- Once the ice cream is fully frozen, scoop into bowls or cones and serve. You can also garnish with extra blueberries or lemon zest if desired.
Enjoy your homemade Lemon Blueberry Cheesecake Ice Cream!
