Lemon Blueberry Cheesecake Ice Cream
This lemon blueberry cheesecake ice cream is creamy, bright, and packed with jam swirls and graham cracker crumbs. Made in your ice cream maker at home!
Servings: 8
Calories: 305kcal
Equipment
- 1 Candy Thermometer
Ingredients
- 2 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- ½ cup sugar
- 4 oz cream cheese softened
- 1 tablespoon vanilla extract
- 1 lemon zest
- ½ cup graham cracker crumbs
- ½ cup blueberry jam
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.
Nutrition
Calories: 305kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 138mg | Sodium: 77mg | Potassium: 177mg | Fiber: 1g | Sugar: 28g | Vitamin A: 669IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 1mg
