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Lemon Blueberry Cheesecake Ice Cream

TOTAL TIME
12 MIN
PREP 12MIN
COOK 0MIN
SERVINGS 12
NUTRITIONAL INFORMATION
Energy
337.7 kcal
Carbohydrate
27.4 g
Protein
7.9 g
Fat
22.0 g
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.

icon INGREDIENTS
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
icon DIRECTIONS

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.

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