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Lemon Blueberry Cheesecake Ice Cream

Ingredients:
2 cups fresh blueberries
1 cup granulated sugar
1 tablespoon lemon zest
1/4 cup lemon juice
8 oz cream cheese, softened
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
Graham crackers, crumbled (optional, for garnish)
Directions:

In a saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
In a large bowl, beat cream cheese until smooth and creamy. Add heavy cream, whole milk, vanilla extract, and cooled blueberry mixture. Mix until well combined.
Pour mixture into an ice cream maker and churn according to manufacturer's instructions, usually about 20-25 minutes, or until desired consistency is reached.
If desired, fold in crumbled graham crackers during the last few minutes of churning for added texture.
Transfer ice cream to a container and freeze for at least 4 hours or until firm.
Serve scoops of lemon blueberry cheesecake ice cream garnished with additional blueberries and crumbled graham crackers, if desired.
Prep Time: 20 minutes | Churning Time: 25 minutes | Total Time: 4 hours 45 minutes

Kcal: 320 kcal | Servings: 8 servings

Momoha Takatsuru 高鶴桃羽

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Mao Takano 髙野真央