Ingredients
- Cream cheese, softened: 8 ounces
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Granulated sugar: 3/4 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 with an electric mixer until smooth. Gradually add the sugar and continue beating until light and fluffy.
- Step 2: Stir in the lemon juice and lemon zest. Then, gradually pour in the heavy cream and whole milk, mixing on low speed until well combined.
- 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 churned, gently fold in the graham cracker crumbs.
- Step 6: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or preferably overnight, for a firmer consistency.
Notes
- For best results, press plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming.
- If your ice cream is too hard to scoop straight from the freezer, let it sit at room temperature for 5-10 minutes to soften slightly.
- Serve this delightful ice cream in waffle cones or alongside a slice of lemon pound cake for an extra touch of indulgence.
- Gently fold in the graham cracker crumbs at the very end to maintain their texture and prevent them from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American