Description
Make Creamy Lemon Blueberry Cheesecake Ice Cream at home.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 cup blueberries (fresh or frozen)
- 1/2 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup cream cheese (softened)
- 1/2 cup sugar
Instructions
- Blend heavy cream, sweetened condensed milk, whole milk, lemon juice, lemon zest, and vanilla extract.
- Whip softened cream cheese and sugar until smooth.
- Fold cream mixture into cream cheese mixture.
- Add blueberries.
- Pour mixture into ice cream maker and churn.
- Transfer to container and freeze for 4 hours.
- Scoop, serve, and enjoy.
Notes
- Use fresh or frozen blueberries.
- Ensure cream cheese is softened for best results.
- Adjust freezing time for desired firmness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg