Blueberry Cheesecake Ice Cream

Ingredients

For the Blueberry Swirl

• 2 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 tbsp water

For the Cheesecake Ice Cream

• 8 oz (225 g) cream cheese, softened
• 1 cup heavy whipping cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• ¼ tsp salt

For the Cheesecake Crumble

• 6 graham crackers, crushed
• 2 tbsp melted butter
• 1 tbsp granulated sugar

Instructions

1. Make the blueberry sauce: Add blueberries, sugar, and lemon juice to a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries soften and release their juices.
2. In a small bowl, mix the cornstarch with water. Stir it into the blueberries and cook for another 1–2 minutes until slightly thickened. Remove from the heat and let it cool completely.
3. Prepare the cheesecake mixture: Beat the softened cream cheese and sugar until smooth and creamy. Add the milk, heavy cream, vanilla, lemon juice, and salt. Beat until completely combined and smooth.
4. Make the crumble: Mix the crushed graham crackers, melted butter, and sugar in a small bowl until evenly coated.
5. Chill the mixture: Cover the cheesecake mixture and refrigerate for at least 2 hours, preferably overnight.
6. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and soft-serve-like.
7. Layer the ice cream: Transfer about one-third of the ice cream into a freezer-safe container. Add spoonfuls of blueberry sauce and cheesecake crumble. Repeat the layers until everything is used.
8. Create the swirl: Gently run a knife or spatula through the layers a few times to create a blueberry swirl. Do not overmix.
9. Freeze: Cover tightly and freeze for at least 4–6 hours, or until firm.
10. Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping. Top with extra blueberry sauce and graham cracker crumbs if desired.

Tips

• Use full-fat cream cheese and heavy cream for the creamiest texture.
• Make sure the blueberry sauce is completely cool before adding it to the ice cream.
• For extra cheesecake flavor, add a few small pieces of cream-cheese-and-graham-cracker crumble between the layers.
• Store in an airtight container in the freezer for up to 2 weeks for the best texture.