Blueberry Cheesecake Ice Cream

Creamy, tangy, and bursting with juicy blueberries, Blueberry Cheesecake Ice Cream is like your favorite dessert in frozen form. With a smooth cheesecake base and swirls of homemade blueberry compote, it’s a summer treat that feels gourmet and comforting at once.

Ingredients:

For the Cheesecake Ice Cream Base:

• 1 1/2 cups whole milk

• 1 1/2 cups heavy cream

• 8 oz cream cheese, softened

• 3/4 cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries

• 2 tablespoons sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional, for thickness)

Instructions:

Make the Blueberry Swirl:

1. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries break down and the mixture begins to thicken (5–8 minutes).

2. If you prefer a thicker swirl, stir in cornstarch dissolved in 1 tablespoon water and simmer for another 1–2 minutes.

3. Let cool completely before using.

Make the Ice Cream Base:

1. In a blender or food processor, blend the cream cheese, milk, sugar, lemon juice, vanilla, and salt until smooth.

2. Stir in the heavy cream until fully combined.

3. Chill the mixture in the fridge for at least 2 hours.

Churn and Swirl:

1. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions.

2. Once churned, layer the ice cream and blueberry sauce in a container, gently swirling with a knife or spoon.

3. Freeze for 3–4 hours until firm.

Tips:

• Add crushed graham crackers between layers for an authentic cheesecake crust flavor.

• Use wild blueberries for an intense purple color and sweet-tart taste.

Serving Suggestions:

Serve with extra blueberry compote on top or a crumbled graham cracker for crunch. Perfect in cones, bowls, or mini parfaits.