Blueberry Cheesecake Ice Cream

This ultra-creamy blueberry cheesecake ice cream is rich, fruity, tangy, and tastes like a frozen slice of cheesecake in every scoop.

Ingredients

• 1 cup frozen blueberries
• 1/2 cup cream cheese, softened
• 2 tablespoons honey
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 4 graham crackers, crushed
• 1 tablespoon blueberry jam or compote (optional, for swirl)

Instructions

1. Add the frozen blueberries, cream cheese, honey, milk, vanilla extract, and lemon juice to a blender or food processor.
2. Blend until completely smooth and creamy, stopping to scrape down the sides if needed. Add a splash more milk only if the mixture is too thick to blend.
3. Fold in half of the crushed graham crackers for a cheesecake-style crunch.
4. Transfer the mixture to a freezer-safe container and swirl in the blueberry jam or compote, if using.
5. Sprinkle the remaining crushed graham crackers over the top, then cover and freeze for 3 to 4 hours until thick and scoopable.
6. Let it sit at room temperature for 5 minutes before scooping, then serve with extra blueberries if desired.

Tip: For the best cheesecake flavor, use full-fat cream cheese and don’t overdo the milk—keeping the mixture thick gives you a creamier ice cream texture.