Lemon Blueberry Cheesecake Ice Cream

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 6 hours 20 minutes

材料

1 1/2 cups blueberries

1/4 cup sugar

8 oz cream cheese, softened to room temperature

1 cup sugar

2 cups cream

1 cup milk

1 tsp vanilla

1 Tbsp lemon juice

1 tsp lemon zest

4 squares graham crackers (2 full crackers), broken into pieces

手順

Boil blueberries and sugar in a small saucepan till berries burst and the mixture has thickened. (7-8 minutes) Cool completely and chill.

Beat cream cheese and sugar till smooth. Beat in the cream, milk, vanilla, lemon juice, and zest. Chill for several hours or till cold. Churn ice cream in an ice cream maker.

Set aside 1/2 cup of the blueberry sauce.

In a freezer safe container, add spoonfuls of the ice cream base, sauce, and graham cracker pieces in multiple layers. Swirl gently if desired.

Cover and freeze for 2-3 hours or till hardened. Serve with reserved blueberry sauce if desired.

栄養

• サービングサイズ: 1
• カロリー: 628
• 脂肪総量: 43 g
• 飽和脂肪: 26 g
• 不飽和脂肪: 13 g
• トランス脂肪: 1 g
• コレステロール: 131 mg
• ナトリウム: 184 mg
• 炭水化物総量: 57 g
• 食物繊維: 1 g
• 糖質総量: 50 g
• タンパク質: 7 g