Have you ever craved a dessert that’s as creamy as cheesecake, as refreshing as lemon, and bursting with juicy blueberries—all in one spoonful? This lemon blueberry cheesecake ice cream recipe delivers just that, and then some. Whether you’re celebrating a sunny afternoon or simply treating yourself, this best lemon blueberry cheesecake ice cream is the kind of frozen dessert that turns any moment into a special one.
With its vibrant lemon zest, luscious blueberry swirl, and silky cheesecake base, this lemon blueberry ice cream is a game-changer—no ice cream maker required. It’s not only rich in flavor but also ridiculously easy to make at home. If you love the tang of citrus and the sweet pop of berries, you’re in for a real treat.
Let’s dive into a recipe that’s as fun to make as it is to eat!
Lemon Blueberry Cheesecake Ice Cream
Equipment
- Sorbetière
- Casserole
- Mixeur
- Spatule
- Contenant hermétique pour congélation
Ingredients
Ingrédients pour la sauce aux myrtilles
- 1 ½ tasses myrtilles fraîches
- ¼ tasse sucre
Ingrédients pour la base de crème glacée
- 8 oz fromage à la crème, ramolli
- 1 tasse sucre
- 2 tasses crème entière
- 1 tasse lait entier
- 1 c. à café extrait de vanille
- 1 c. à soupe jus de citron frais
- 1 c. à café zeste de citron râpé
- 4 biscuits Graham émiettés
Instructions
- Dans une casserole, mélangez les myrtilles et le sucre. Portez à ébullition et laissez mijoter jusqu’à ce que les baies éclatent et que le mélange épaississe (environ 7-8 minutes). Laissez refroidir complètement et réfrigérez.
- Dans un bol, battez le fromage à la crème et le sucre jusqu’à obtention d’une texture lisse. Ajoutez la crème, le lait, la vanille, le jus et le zeste de citron. Mélangez bien. Réfrigérez pendant plusieurs heures jusqu’à ce que le mélange soit bien froid.
- Versez la base de crème glacée dans votre sorbetière et turbinez selon les instructions du fabricant.
- Réservez 1/2 tasse de la sauce aux myrtilles. Dans un contenant hermétique, alternez des couches de crème glacée, de sauce aux myrtilles et de morceaux de biscuits Graham. Répétez jusqu’à épuisement des ingrédients. Marbrez légèrement avec une spatule si désiré.
- Couvrez et congelez pendant 2 à 3 heures jusqu’à ce que la crème glacée soit ferme. Servez avec la sauce aux myrtilles réservée.
Notes
Table of Contents
Key Benefits of Lemon Blueberry Cheesecake Ice Cream
What makes this lemon blueberry cheesecake ice cream recipe so irresistible? It’s not just the eye-catching swirls or the rich, velvety texture—it’s how each bite brings together bold, refreshing flavors with comfort-food charm. Whether you’re a seasoned cook or a first-time ice cream maker, this recipe delivers big flavor with minimal fuss.
Why You’ll Love This Recipe
- Bursting with Real Flavor: Fresh lemon zest and juicy blueberries create a bright, fruity contrast to the rich cheesecake base.
- No Churn Required: This is a no-fuss, no-churn ice cream recipe—no fancy equipment needed!
- Texture Heaven: Creamy, dreamy, and studded with a tangy-sweet blueberry swirl for ice cream that adds both flavor and flair.
- Versatile & Crowd-Pleasing: Serve it in cones, bowls, or even as a topping for shortcakes or waffles.
- Freezer-Friendly: Make it ahead of time and enjoy it for days—if it lasts that long!
Perfect for Any Occasion
From summer barbecues to cozy nights in, this recipe for blueberry lemon ice cream fits the vibe. Its refreshing citrus notes make it a go-to warm-weather dessert, while the cheesecake richness offers the indulgence of a year-round treat.
This is more than just the best lemon blueberry cheesecake ice cream—it’s a make-it-once, crave-it-forever kind of dessert. Let’s keep going and get you one step closer to scooping bliss!
Ingredients for Lemon Blueberry Cheesecake Ice Cream
Ready to create a frozen dessert that tastes like summer in a scoop? Let’s start with the building blocks. This lemon blueberry cheesecake ice cream recipe combines simple, everyday ingredients to create a show-stopping treat that’s creamy, fruity, and refreshingly tangy. Best of all, most of these items are probably already in your kitchen!
Lemon Blueberry Cheesecake Ice Cream Ingredients
Here’s what you’ll need to bring this vibrant ice cream to life:
For the Ice Cream Base
- 1 (14-ounce) can sweetened condensed milk – Adds sweetness and keeps the texture creamy without churning.
- 2 cups heavy whipping cream – Whips into soft peaks for that light, airy base.
- 8 ounces cream cheese, softened – The heart of the cheesecake flavor. Make sure it’s room temperature for easy blending.
- 1 tablespoon lemon zest – Freshly grated for that bright citrus punch.
- 2 tablespoons lemon juice – Fresh is best; bottled will work in a pinch, but the flavor won’t be quite as vibrant.
- 1 teaspoon vanilla extract – Enhances the overall richness of the ice cream.
For the Blueberry Swirl
- 1 cup fresh or frozen blueberries – Either works beautifully. If using frozen, no need to thaw.
- 2 tablespoons sugar – Helps break down the berries into a luscious, jammy swirl.
- 1 teaspoon lemon juice – Balances the sweetness and amps up the fruity flavor.
Optional Add-Ins
- Graham cracker crumbs (¼ cup) – For that classic cheesecake crust texture.
- Pinch of salt – A little salt makes the sweet flavors pop even more.
Tips for Ingredient Success
- Use full-fat dairy for the creamiest texture—this is not the time to go light!
- If you’re short on lemons, substitute with another citrus like lime for a twist.
- Want a more intense blueberry swirl? Simmer the berries a few minutes longer for a thicker, more concentrated jam.
With your ingredients prepped and ready, we’re just steps away from layering up the dreamiest blueberry lemon ice cream. Let’s get mixing!
Instructions for Making Lemon Blueberry Cheesecake Ice Cream
You’ve got the ingredients, now it’s time to turn them into pure frozen bliss. This lemon blueberry cheesecake ice cream recipe is completely no-churn, meaning no special tools, machines, or stress—just a few bowls, a whisk, and a freezer. Let’s break it down step-by-step so you can feel confident from start to finish.
Step 1: Make the Blueberry Swirl
This is where the magic begins. The swirl adds both visual appeal and a burst of sweet-tart flavor.
- Add 1 cup blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice to a small saucepan.
- Simmer over medium heat, stirring occasionally, for about 6–8 minutes. The berries should burst and the mixture should thicken into a compote-like consistency.
- Remove from heat and let it cool to room temperature. It will thicken further as it cools.
Tip: For a smoother swirl, mash the berries slightly or use a fork to break them down. Prefer chunks? Leave them whole!
Step 2: Whip the Cream
- In a large mixing bowl, whip 2 cups heavy cream until stiff peaks form. You can use a hand mixer or stand mixer—it takes about 3–4 minutes.
Pro tip: Cold cream whips better and faster. Chill your bowl and beaters for an extra fluff boost!
Step 3: Prepare the Cheesecake Mixture
- In a separate bowl, beat 8 ounces cream cheese until smooth and creamy.
- Add 1 can (14 oz) sweetened condensed milk, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Mix until fully combined and silky smooth.
This luscious mixture is the soul of that cheesecake flavor—it should taste like the filling of your favorite lemon blueberry cheesecake.
Step 4: Combine and Fold
- Gently fold the whipped cream into the cheesecake mixture in batches. Use a spatula and take your time—this keeps the texture light and airy.
- If using, fold in ¼ cup graham cracker crumbs for a little crunch reminiscent of cheesecake crust.
Step 5: Layer and Swirl
- In a freezer-safe loaf pan or container, add half the ice cream base, then spoon half the cooled blueberry swirl for ice cream over it.
- Repeat with the remaining base and blueberry mixture.
- Use a knife or skewer to swirl the layers gently—don’t overmix!
The goal is ribbons of blueberry running through the creamy base, not purple ice cream.
Step 6: Freeze
- Cover the container tightly with a lid or plastic wrap.
- Freeze for at least 6 hours, or overnight for best scoopability.
Patience pays off—the longer it sets, the better the texture.
And there you have it! Your homemade lemon blueberry cheesecake ice cream is now ready to enjoy. Up next, let’s talk pro tips and creative twists to make it your own!
Pro Tips and Variations for Lemon Blueberry Cheesecake Ice Cream
This lemon blueberry cheesecake ice cream recipe is already a standout, but a few simple tweaks and tips can elevate it even more. Whether you want to intensify the lemony zing, create a dairy-free version, or get creative with presentation, this section has you covered. Think of it as your go-to guide for personalizing and perfecting your frozen masterpiece.
Pro Tips for Perfect Ice Cream Every Time
- Use Full-Fat Dairy: For the creamiest texture and richest flavor, stick with full-fat cream cheese and heavy whipping cream. This isn’t the time to go low-fat!
- Chill Everything: Keep your ingredients (especially the cream) cold before mixing. A cold base = faster whipping and smoother freezing.
- Don’t Over-Swirl: When swirling in the blueberry swirl for ice cream, a few gentle strokes are enough. Overmixing will muddy the colors and flavors.
- Freeze Long Enough: It can be tempting to sneak a scoop early, but for the best texture, freeze the ice cream for at least 6 hours—overnight is even better.
- Let It Soften Before Serving: For easy scooping, let the container sit at room temperature for about 5–10 minutes before serving.
Creative Variations to Try
Want to put your own spin on this recipe for blueberry lemon ice cream? Here are some delicious ways to customize it:
- Add a Crunch: Stir in crushed graham crackers, lemon cookies, or white chocolate chips for extra texture and flavor.
- Make it Vegan: Substitute the dairy with coconut cream, vegan condensed milk, and dairy-free cream cheese alternatives.
- Try Other Fruits: Swap blueberries for raspberries, blackberries, or a mixed berry combo to give your ice cream a new flavor profile.
- Boost the Lemon: Add a splash of lemon extract or a pinch of citric acid for a more pronounced tartness.
- Go Gourmet: Drizzle in a bit of blueberry lavender syrup or honey for an upscale twist.
Small Tweaks, Big Flavor
Even a tiny change can make your batch of lemon blueberry ice cream feel brand new. Experiment with one variation at a time to see what hits your sweet spot—and don’t forget to jot down your favorites!
Up next: how to serve this beauty in ways that make it the star of any table. Let’s scoop into some fun ideas!
Serving Suggestions for Lemon Blueberry Cheesecake Ice Cream
Now that your lemon blueberry cheesecake ice cream is chilled to perfection, it’s time to scoop, swirl, and serve it in style. This ice cream isn’t just a treat—it’s a showstopper. With its rich cheesecake base and vibrant blueberry swirl, it deserves a little extra flair when it’s time to shine. Below are creative, crowd-pleasing ways to serve this dessert, whether you’re hosting guests or just indulging solo.
Scoop & Serve: Simple and Classic
Sometimes, simple is best. This ice cream can easily stand on its own:
- In a bowl or waffle cone – Let the swirls and creamy texture take center stage.
- Topped with extra blueberry compote – For those who can’t get enough of that fruity finish.
- With a sprinkle of lemon zest – A fresh, zippy touch that brightens every bite.
Elevate with Elegant Pairings
Want to dress it up for a dinner party or special gathering? Try these next-level ideas:
- Ice Cream Sandwiches – Scoop between lemon cookies or soft graham crackers.
- Parfaits – Layer with crushed graham crackers, whipped cream, and more fresh blueberries in a tall glass.
- Dessert Charcuterie Board – Include scoops alongside shortbread cookies, fresh berries, honey drizzle, and mini spoons.
Add a Warm Contrast
There’s nothing like pairing cold, creamy ice cream with something warm:
- Over warm lemon pound cake or blueberry cobbler
- Topped on Belgian waffles or pancakes for brunch
- Served with a shot of espresso for an ice cream affogato twist
Family-Friendly & Fun Options
Let kids (and kids-at-heart) get creative with their scoops:
- DIY Sundae Bar – Set out toppings like crushed cookies, mini marshmallows, lemon syrup, and berry sauce.
- Mini Ice Cream Cups – Scoop into small ramekins or cupcake liners and freeze for perfect party portions.
- Popsicle Molds – Freeze the mixture in molds for portable, no-melt messes.
Whether you keep it classic or dress it up, this best lemon blueberry cheesecake ice cream brings a burst of joy to any table. Next, let’s wrap things up with a sweet and satisfying conclusion to inspire your next batch!
Conclusion
You’ve just unlocked the secret to making the ultimate lemon blueberry cheesecake ice cream—a dessert that’s creamy, tangy, and bursting with fresh blueberry goodness. This recipe is proof that homemade ice cream doesn’t need to be complicated or require fancy equipment. With a handful of simple ingredients and a bit of love, you can create a treat that’s both elegant and comfortingly familiar.
Why This Recipe Works
- Combines the rich, velvety texture of cheesecake with the bright, zesty punch of lemon.
- Features a luscious blueberry swirl for ice cream that adds both flavor and stunning visual appeal.
- Is easy to make at home with no churn, making it accessible for cooks of all levels.
- Offers plenty of room for customization, so you can tailor it to your taste or occasion.
Final Thoughts
Whether you’re serving it at a summer gathering, celebrating a special moment, or simply craving a delicious scoop after dinner, this lemon blueberry cheesecake ice cream recipe promises to delight. It’s fresh, indulgent, and just the right balance of sweet and tart—everything you want in a homemade dessert.
So grab your ingredients, get mixing, and enjoy every creamy, fruity bite of your very own homemade masterpiece.
FAQs About Lemon Blueberry Cheesecake Ice Cream
When making something as delicious and unique as this lemon blueberry cheesecake ice cream recipe, it’s natural to have questions. Whether you’re wondering about ingredient swaps, storage tips, or how to get the perfect swirl, I’ve got you covered. Here are the most common questions I get—and friendly answers to make your ice cream journey smooth and fun!
1. Can I make this lemon blueberry cheesecake ice cream without an ice cream maker?
Absolutely! This recipe is designed as a no-churn ice cream, so you don’t need any special equipment. Just whip the cream, mix everything together, layer with the blueberry swirl, and freeze. Easy and delicious!
2. How do I store leftover lemon blueberry cheesecake ice cream?
Keep your ice cream in an airtight container in the freezer. It’s best enjoyed within 1-2 weeks for optimal freshness and texture. Before scooping again, let it soften for 5–10 minutes at room temperature.
3. Can I use frozen blueberries for the blueberry swirl?
Yes! Frozen blueberries work perfectly. No need to thaw them before making the blueberry swirl. Just simmer them straight from frozen to create that luscious compote.
4. How can I make this recipe dairy-free or vegan?
You can swap the heavy cream for coconut cream, use a dairy-free cream cheese alternative, and substitute sweetened condensed milk with a vegan version or a homemade coconut milk condensed milk. Keep in mind the texture might be slightly different but still delicious.
5. What’s the best way to get a beautiful blueberry swirl in the ice cream?
After layering the ice cream base and blueberry compote, use a knife or skewer to gently swirl the two together. Avoid overmixing to keep distinct, pretty ribbons of blueberry throughout the ice cream.
6. Can I add mix-ins like nuts or cookie crumbs?
Definitely! Crushed graham crackers, lemon cookies, or chopped nuts make great additions. Fold them gently into the ice cream base before freezing for extra texture and flavor.
7. Is this recipe freezer-friendly for making ahead?
Yes, it’s perfect for making ahead. Just freeze it for at least 6 hours or overnight. It also makes a fantastic make-ahead dessert for parties or special occasions.