Ingredients
- Cream cheese, softened: 8 ounces
- Granulated sugar: 3/4 cup
- Heavy cream: 1 cup
- Whole milk: 1 cup
- Lemon juice: 2 tablespoons
- Lemon zest: 1 tablespoon
- Fresh blueberries: 1 cup
- Graham cracker crumbs: 1/2 cup
Instructions
- Step 1: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Step 2: Gradually whisk in the heavy cream and whole milk until well combined. Stir in the lemon juice and lemon zest.
- Step 3: Gently fold in the fresh blueberries.
- Step 4: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Step 5: Once the ice cream is churned, gently fold in the graham cracker crumbs.
- Step 6: Transfer the ice cream to an airtight container and freeze for at least 2-3 hours, or until firm, before serving.
Notes
- To prevent ice crystals, press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container.
- This ice cream is best enjoyed straight from the freezer, but letting it sit for just 5-10 minutes will soften it slightly for easier scooping.
- Garnish each serving with extra fresh blueberries and a sprinkle of graham cracker crumbs for a delightful presentation and added texture.
- For a brighter lemon flavor, zest the lemon directly into the sugar and let it sit for 30 minutes before mixing; this releases the oils and intensifies the citrus notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American