Lemon Blueberry Cheesecake Ice Cream
Ingredients:
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
Directions:
In a mixing bowl, blend the heavy cream, sweetened condensed milk, whole milk, lemon juice, lemon zest, and vanilla extract together until everything is nicely combined.
In a separate bowl, whip the softened cream cheese and sugar together until it’s smooth and creamy.
Gently fold the cream mixture into the cream cheese mixture. Make sure they’re fully incorporated for that perfect creaminess!
Carefully add in the blueberries, folding them in without breaking them up too much.
Pour the delicious mixture into your ice cream maker and churn it according to the manufacturer’s instructions till it reaches a soft-serve consistency.
Transfer your ice cream to a lidded container and pop it in the freezer for at least 4 hours, or until it’s nice and firm.
Scoop, Serve and Enjoy.
