Experience the delightful combination of creamy cheesecake and sweet blueberries in this homemade Blueberry Cheesecake Ice Cream. It’s a luscious frozen treat that’s perfect for a hot summer day or any time you crave a cool, refreshing dessert.
3/4 cup granulated sugar
1 cup sour cream
1 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tablespoons lemon juice
1/2 cup graham cracker crumbs
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and continue to beat until well combined.
Mix in the sour cream, whole milk, and pure vanilla extract until the mixture is smooth and well blended.
In a separate bowl, combine the blueberries and lemon juice, then gently fold them into the cream cheese mixture.
Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
During the last few minutes of churning, add the graham cracker crumbs to the ice cream and let them mix in.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until it reaches your desired firmness.
Scoop and serve your homemade Blueberry Cheesecake Ice Cream in cones or bowls.
Prep Time: 15 minutes
Churn Time: Varies (according to ice cream maker)
Freeze Time: 4 hours or more
Kcal: Varies based on serving size
Enjoy the cool and creamy indulgence of Blueberry Cheesecake Ice Cream!