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This lemon blueberry cheesecake ice cream is addicting. I couldn’t stop eating it. Literally. I ate all of it, it was that good. Add an ice cream cone? That would be delicious. Throw it into a milkshake, even better!
Don’t want to make it a lemon blueberry cheesecake ice cream? You can make always replace the blueberries with dried raspberries or even strawberries if you’d like! Have a favorite cheesecake recipe? Use that instead of the one I listed for you below! It doesn’t need to be lemon blueberry, it can be a plain and simple strawberry cheesecake ice cream instead. Either way it will be a delicious treat!
Above are some products that I personally use and recommend for this recipe and to have for everyday use. I cannot recommend this ice cream machine enough! It’s such a great price and it’s so easy to use. The directions are so simple and it’s easy to clean. I use it for all of my ice cream recipes, whether it’s sorbet, sherbet or just a simple vanilla ice cream this is the tool that I will always go back to.
lemon cheesecake recipe is here from amy in the kitchen.
lemon blueberry cheesecake ice cream
- 2 cup heavy cream
- 1 1/4 milk
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/3 cup freeze dried blueberries
- lemon cheesecake pieces i used this recipe here from amy in the kitchen. just make a 1/4 of the recipe and bake it in a small casserole dish. you don't need the crust, just the cheesecake base. after it's baked, let cool and then cut into small little bite sized pieces.
- place the cream, milk, sugar and vanilla into a pot and bring to a boil, whisking to make sure the sugar dissolves. place the ice cream base into the fridge overnight to cool and to let the flavor increase. following the manufacturer's instructions of your ice cream machine, turn the base for 20-25 minutes. fold in the freeze dried blueberries and the cheesecake pieces. place the ice cream into a freezer safe container and freeze overnight to firm up.