Lemon Blueberry Cheesecake Ice Cream
Lemon blueberry cheesecake ice cream is the answer to every "what should we have for dessert?" question this summer. You know that feeling when you want something that feels really special but you don't want to spend hours in the kitchen? This is it. A creamy, dreamy ice cream with bright lemon flavor, blueberry jam swirls, and graham cracker crumbs all the way through, it is the perfect combo of cheesecake and ice cream.
Recipe Overview: Lemon Blueberry Cheesecake Ice Cream
⏱ Prep Time: 20 minutes
⏳ Total Time: 6 hours 40 minutes (plus freezing the ice cream bowl)
👥 Serving: 8 slices
🔥 Calories: ~305 kcal per serving
🥣 Main Ingredients: Whole milk, heavy cream, cream cheese, egg yolks, lemon zest, blueberry jam, graham cracker crumbs.
👌 Difficulty: Moderate - homemade custard ice cream churned to perfection with cheesecake-inspired mix-ins.
⭐ Why You'll Love It: This Lemon Blueberry Cheesecake Ice Cream is creamy, tangy, and bursting with fresh summer flavor. Swirls of blueberry jam, buttery graham cracker crumbs, and rich cheesecake ice cream come together for a homemade dessert that tastes just like a slice of blueberry cheesecake in every bite.
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We make homemade ice cream around here all summer long, and this flavor has quickly become a family favorite. My boys ask for it on repeat - and honestly I don't blame them one bit! The lemon zest gives it this fresh, bright flavor and the blueberry jam swirls make every single bite a little different from the last. It feels like such a fun treat, and I love that I know exactly what's going in it.
This one was inspired by my love of all things cheesecake in dessert form. If you've tried my lemon cake with blueberry curd, you already know how amazing this lemon and blueberry combo is. That same bright, fruity pairing works so well here - just frozen and scoopable! I knew I had to make it into an ice cream, and I am so glad I did.
Key Ingredients
You only need a handful of ingredients for this, but a few of them really do make a difference.
- Cream cheese - This is what makes this ice cream taste like actual cheesecake. Use full-fat cream cheese and make sure it is softened before it goes into the churner. Cold cream cheese will not blend in smoothly.
- Whole milk + heavy cream - Do not swap these out for lower-fat options. The fat is what gives homemade ice cream that creamy, scoopable texture you're after.
- Egg yolks - These are what make this a custard-based ice cream. They create a rich, smooth base that is so much better than a no-churn version.
- Lemon zest - Just one lemon does the trick! Zest gives you all that bright lemon flavor without making the base too tart.
- Blueberry jam - Use your favorite store-bought jam or even homemade. The jam swirls in at the end so you get little bursts of blueberry flavor in every bite.
- Graham cracker crumbs - These are layered in at the end too. They soften up in the freezer just enough to feel like a cheesecake crust in every scoop.
How to Make Lemon Blueberry Cheesecake Ice Cream
Step 1: Make the custard base. In a large saucepan, add your egg yolks and sugar. Whisk them together until the mixture looks light and a little fluffy. Add 1 cup of the whole milk and heat over medium heat, stirring constantly, until the mixture reaches 165°F on your candy thermometer. Keep stirring - you do not want scrambled eggs!
Step 2: Cool the base. Transfer the heated mixture to a container. Stir in the lemon zest, remaining 1 cup of milk, heavy cream, and vanilla extract. Let this cool in the fridge for at least 2 hours. You want it fully cold before it goes into the churner.
Step 3: Churn the ice cream. Pour the cold base into your ice cream maker and churn according to your machine's instructions. In the last 5-10 minutes of churning, drop in the softened cream cheese. It will blend right in and give the whole base that cheesecake flavor. So good!
Step 4: Layer and swirl. Grab your quart-sized container. Add one-third of the churned ice cream, then one-third of the blueberry jam, then one-third of the graham cracker crumbs. Use a knife to gently swirl it all together. Repeat two more times until everything is layered in.
Step 5: Serve or freeze. You can enjoy this right away as soft serve - which honestly is my favorite way to eat it! Or transfer it to the freezer and let it harden for a few more hours for a more scoopable texture.
Tips for the Best Results
Do not skip freezing the bowl. I know it sounds like a small thing but it makes a huge difference. If your bowl is not fully frozen, the ice cream will not churn correctly and you'll end up with a soupy mess. Plan ahead on this one!
Make sure your base is fully chilled. Putting a warm custard into the ice cream maker will not give you a good result. Two hours in the fridge is the minimum - overnight is even better if you want to plan ahead.
Soften the cream cheese all the way. If it is still cold when you drop it into the churner, it can leave little chunks instead of blending in smoothly. Leave it on the counter for about 30 minutes before you use it.
Be gentle with the swirling. You want ribbons of jam and pockets of graham cracker crumbs - not one big mixed-together mess. A light hand with the knife gives you the best result in every scoop.
If you love fun ice cream flavors, my old fashioned vanilla ice cream is another one the whole family goes crazy for. It is a great base recipe to have in your back pocket once you get comfortable making custard-style ice cream.
FAQs
This specific recipe is designed for an ice cream maker since the cream cheese gets churned in at the end. I have not tested a no-churn version of this one, so I can't say for sure how it would turn out without the machine.
The jam is what gives you those clean swirls without making the ice cream watery. Fresh or frozen blueberries would add extra moisture and could affect the texture. Stick with the jam for this one!
Yes! This is actually a great idea. Make the base, cool it, and let it sit in the fridge overnight. It will be perfectly cold and ready to churn the next day.
You can test the custard by coating the back of a spoon and drawing your finger through it. If the line holds, it is ready. That said, a thermometer is much more reliable and they are inexpensive - worth grabbing one if you plan to make custard-based ice cream regularly!
Absolutely! Strawberry jam, raspberry jam, or even peach would be amazing in this base. The lemon custard pairs well with just about any fruit.
Storage
Store your finished ice cream in an airtight freezer-safe container. Press a piece of plastic wrap directly on the surface before putting the lid on - this helps prevent ice crystals from forming on top. It keeps well in the freezer for up to 2 weeks.
Take it out of the freezer for about 5 minutes before scooping to make it easier to serve.
If you love this recipe you will also love my Strawberry Shortcake Ice Cream!
More Blueberry Recipes You'll Love
If you tried this Lemon Blueberry Cheesecake Ice Cream or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Lemon Blueberry Cheesecake Ice Cream
Ingredients
Equipment
Instructions
- At least 12 hours prior to starting the recipe, make sure you freeze your ice cream maker bowl. You will not get the correct final texture without this.
- In a large sauce pan add egg yolks and sugar. Whisk until eggs are light and fluffy.
- Add 1 cup milk to the egg and sugar mixture. Then heat over medium heat to 165 F stirring constantly.
- Transfer to a container, add in remaining lemon zest, milk, heavy cream and vanilla extract. Allow to cool in the fridge for at least 2 hours.
- Add the cooled mixture to the ice cream churner and mix according to the ice cream maker's instructions.
- During the last 5-10 minutes of churning drop in the softened cream cheese.
- In a quart size container add ⅓ of the ice cream, ⅓ of the blueberry jam, and ⅓ of the graham cracker crumbs. Using a knife swirl the mixture together before repeating until everything is gone.
- Enjoy immediately as soft serve ice cream or transfer to a freezer container and allow to harden in the freezer for several more hours.
