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Lemon Blueberry Cheesecake Ice Cream

Rating

12 Minutes

Preparation Time

0 Minutes

Cooking Time

12

Serving

You will need

  • MILKMAID 1 small tin
  • Fresh or frozen blueberries 2 cups
  • Sugar 1/4 cup
  • Fresh lemon juice 2 tbsp.
  • Heavy cream 2 cups
  • Cream cheese (softened) 227g
  • Vanilla extract 1 tbsp.
  • Lemon peel (finely grated) 1/2 tsp
  • Salt 1/4 tsp

Nutritional Information

  • Energy 337.7 kcal
  • Carbohydrate 27.4 g
  • Protein 7.9 g
  • Fat 22.0 g

Let’s make it

Step 1
Cook blueberries, sugar and lemon juice in a medium saucepan over medium heat until mixture boils and blueberries begin to burst. Reduce heat; simmer for 5 minutes or until the mixture thickens, stirring constantly. Place in a small bowl, chill until it is no longer hot.
Step 2
Beat the cream in a large bowl with an electric mixer on high speed until stiff peaks form. Beat the cream cheese until smooth in a separate large bowl. Beat in MILKMAID, vanilla, lemon peel and salt until blended. Fold in whipped cream until completely blended.
Step 3
Spread 1/3rd of the blueberry mixture in a 9 x 5-inch loaf pan. Spoon half of the ice cream mixture over the blueberry mixture in a pan. Swirl with the tip of a knife to slightly blend the mixtures. Repeat the layers. Top with the remaining blueberry mixture and swirl it. Cover and freeze for 6 hours or until firm. Spoon into serving dishes.

Nutritional Facts

Blueberries are filled with minerals like potassium and vitamins like Vitamin C and they are also rich in fiber, since they also lack cholesterol they support good heart health.