Ingredients
Scale
- 1 1/2 cups blueberries
- 1/4 cup sugar (for blueberries)
- 8 oz cream cheese, softened to room temperature
- 1 cup sugar (for ice cream base)
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 4 squares graham crackers, broken into pieces
Instructions
- Combine blueberries with 1/4 cup sugar in a saucepan and cook over medium heat until thickened.
- In a mixing bowl, beat cream cheese with 1 cup sugar until smooth, then mix in heavy cream, milk, vanilla, lemon juice, and zest.
- Chill the mixture in the refrigerator until cold.
- Churn the mixture in ice cream maker until soft-serve consistency.
- Layer the churned ice cream, blueberry sauce, and graham cracker pieces in a container.
- Freeze for 2-3 hours until firm.
- Serve with extra blueberry sauce and toppings if desired.
Notes
Ensure cream cheese is at room temperature for easier blending.
Be patient while cooling the blueberry sauce to enhance flavor.
Use heavy cream for a creamier texture.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 60
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 80