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Lemon and Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Combine lemon cheesecake and ice cream for the perfect dessert.
5 from 1 vote
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Course: Dessert
Keyword: cheesecake, ice cream
Prep Time: 1 hour
Freeze time: 3 hours
Total Time: 4 hours

Ingredients

  • 1 cup cheesecake base See link in the description above for recipe
  • 1 cup blueberry compote See link in the description above for recipe
  • 1/3 cup sugar
  • 1 cup full cream milk
  • 2 cups thickened cream
  • 1 Vanilla or Lemon Instant Pudding
  • 1/4 cup lemon juice

Instructions

  • Make the cheesecake base and the berry compote (using blueberries) and set aside to cool for at least half an hour. Preferable leave overnight in fridge.
  • Whisk the sugar and milk together until sugar is dissolved.
  • Add whipping cream, instant pudding, and lemon juice. Whisk until well mixed.
  • Add to your ice cream maker and churn as per the manufacturer's directions.
  • Transfer finished ice cream to an airtight container, layering with the cheesecake base pieces and berry topping.

Notes

I've included links in the introduction text above on how to make the cheesecake base and berry compote. Also, remember not to toss in the add-ins during churning as it will spoil the visual appearance and the crumb will break up into a soggy mess.