Lemon Blueberry Cheesecake Ice Cream

• servings: 6 servings
• active time: 20 minutes
• total time: 6 hours 20 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1
• Calories: 628
• Total Fat: 43 g
• Saturated Fat: 26 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 131 mg
• Sodium: 184 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 1 g
• Total Sugars: 50 g
• Protein: 7 g