Tis the season for all things lemon, blueberry, and ice cream. What better combination of these wonderful things than a Lemon Blueberry Cheesecake Ice Cream Pie. The name may be a mouthful, but I guarantee you wont be worried about that when you have a mouthful of this delightful dessert.
Easy to put together!
While this dessert takes time to set at various steps, each step is easy and simple to follow. I know I've seen complicated ice cream and pie recipes that turn me away from even trying, but this Ice Cream Pie just won the prize for easy to make and to assemble. You can wow your friends and family with this amazing flavor combination without the stress of an overcomplicated recipe.
When making Lemon Blueberry Cheesecake Ice Cream Pie you are going to mix in cream cheese to a liquid mixture. The best way to do this is to have 5 ounces of cream cheese softened beforehand. This will help the process go smoother.
If using an ice cream maker, make sure you pre freeze your canister before making the ice cream mixture!
This recipe makes 4 quarts of ice cream, so be sure to have a ice cream maker or container to accommodate for the size.
The best pie pan to use for this recipe is a spring form pan. This makes it easy to get the pie out once it is frozen. Traditional pie pans will not be deep enough for the ice cream mixture and will be hard to remove the pie once it is frozen.
This pie needs to freeze over night. Shortening the time will leave for a melting mess.
How to make Lemon Blueberry Cheesecake Ice Cream Pie
The first step is making the Lemon Cheesecake ice cream. You are going start with a basic vanilla ice cream base and then add in the lemon flavor.
To make the vanilla base you first, scald milk until bubbles form around the edge. Don't boil. Remove the scalded milk from heat and then add the sugar and salt. Stir until dissolved. Stir in half and half, vanilla, whipping cream, and lemon juice.
Then you mix in the cream cheese. If your cream cheese is pre softened, this step is much easier.
I use a hand mixer to get any chunks of cream cheese out. You want your ice cream mixture to be as smooth as possible so the cream cheese flavor is throughout.
Cover and cool in the refrigerator for 30 minutes.
Place the lemon cheesecake ice cream mixture into an ice cream maker. I have a traditional electric turn ice cream maker. With this type of maker, my ice cream will set in about 45 minutes to an hour. Freeze ice cream according to your ice cream makers instructions. Make sure the ice cream is the consistency of soft serve so you are able to mix in the blueberries, and then put it in the spring form pan.
While the ice cream is thickening, make the blueberry mixture. In a small sauce pan add 1 cup of blueberries and sugar. Heat on medium to low heat until blueberries look wet and change in color. Color will change from a blue to a deep purple. Smash about 5-10 blueberries to help juices run. Continue to cook and stir until a thick purple juice forms.
Remove from the stove top and cool for at least 10 minutes. The blueberries need to be completely cooled before mixing into the lemon cheesecake ice cream mixture or it will melt rapidly.
While the ice cream continues to thicken and blueberries are cooling, make the graham cracker crust. Using a plastic bag and rolling pin, or a food processor (my personal favorite and quick way), crush the sleeve of graham crackers. Places the the finely crushed graham crackers in a small ball. Mix in melted butter and sugar. Smash the graham cracker mixture evenly on the bottom of a spring form pan. Set aside until ice cream is ready.
Once the ice cream is thick and blueberries are cooled, gently mix the blueberries into the lemon cheesecake ice cream. Don't over mix. You want the ice cream to looked swirled and the blueberries to maintain their form.
Pour ice cream mixture into the prepared spring form pan. Cover with plastic wrap and freeze overnight. Cut and serve when frozen through.
Before serving, it's time to make the blueberry topping. Using the same method as the cooked blueberries, in a small saucepan cook 2 cups of blueberries with 2 tablespoons of sugar over medium heat. Again crush 10-20 blueberries when they start to turn purple. Stir until the juice thickens and turns deep purple.
Cool this mixture and top the ice cream pie, or individual slices when serving.
Store the leftover blueberry topping in an airtight container in the refrigerator.
Tips and Tricks
Spacing may be different depending on the ice cream maker you are using. If your ice cream takes a long time to thicken, you have more time to make the blueberries and graham cracker crust. All methods of freezing your ice cream will work, but time may vary on when the pie is done.
Homemade ice cream tends to melt quickly. Keep this in mind when you are serving. Don't keep leftover ice cream pie out too long.
Store in the freezer covered with plastic wrap initially. Transfer left over pie into an air tight container, in the freezer, for 3-4 days.
Additional Summer Recipes You'll Love!
Love this summer recipe? Check out these delicious dishes and desserts
Toasted Marshmallow S'mores Cookies
Lemon Blueberry Cheesecake Ice Cream Pie
- ice cream maker
- spring form pan
- small sauce pan
Lemon Blueberry Cheesecake Ice Cream
- 2 cups milk
- 1 ¾ cup sugar
- ½ teaspoon salt
- 2 cups half and half
- 1 tablespoons vanilla
- 4 cups whipping cream
- ⅓ cup lemon juice
- 5 ounces cream cheese softened
- 1 cup blueberry glaze
- Blueberry Glaze mix-in
- 1 cup blueberries
- 1 tablespoon sugar
Graham Cracker Crust
- 1 sleeve graham crackers
- 2 tablespoon butter
- ½ tablespoon sugar
- 2 cups blueberries
- 2 tablespoons sugar
- Lemon Cheesecake Ice Cream
- Scald milk until bubbles form around the edge. Remove from heat. add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, lemon juice and whipping cream.
- Add softened cream cheese to the ice cream mixture. With a hand mixer, gently beat in until smooth. Don't over beat.
- Cover and refrigerate for 30 minutes.
- Freeze ice cream according to your ice cream makers instructions.
- Graham Cracker Crust
- Smash 1 sleeve of graham crackers with a food processor, or use a plastic bag and rolling pin.
- Put the graham cracker crumbs in a small bowl. Mix in melted butter and sugar.
- Press the graham crack mixture to the bottom of a spring form pan.
- Blueberry Glaze
- When ice cream is nearing the consistency of soft served ice cream, place 1 cup of blueberries into a small sauce pan. Sprinkle with 1 tablespoon of sugar. Cook on medium heat until the blueberries start to change color from blue to dark purple.
- Smash 5-10 blueberries and let the juices mix with the other blueberries. Stir until juice is thick and dark purple. Set aside and cool.
- When ice cream is as thick as soft served ice cream mix the cool, cooked blueberries in. Leave swirls of blueberries making sure not to over mix.
- Pour the Lemon Blueberry Cheesecake Ice Cream into the prepared graham crack crust.
- Place plastic Wrap over the top and place in the freeze overnight or until solid.
- Blueberry Topping
- Using the same method as before, cook 2 cups of blueberries with 2 tablespoons of sugar in a small saucepan. When the berries start to change color from blue to dark purple, smash 10-20 until juice run.
- Continue to cook until the juices turn thick and dark purple.
- Let cool and top ice cream pie with the blueberry topping.
- Store the leftover blueberry topping in an airtight container in the refrigerator.
- A spring form pan is strongly suggested. It gives the right depth and makes it possible to cut the pie when it is complete.
- The timing of when you make the cooked blueberries and graham cracker crust will depend on the speed at which your ice cream freezes. When using an electric ice cream maker, the ice cream will freeze quicker than waiting for it to freeze in the freezer
- Store the ice cream pie in the freezer with plastic wrap or in an airtight container for 3-4 days.
- Homemade ice cream is better the first couple of days. It begins to get icy, the longer it is in the freezer.
- Homemade ice cream melts quickly. Make sure to put any leftovers promptly in the freezing after serving.
- This needs to freeze overnight or at least 12 hours. Serving before fully melted will result in a melting mess.
Yum! We absolutely love lemon blueberry desserts! Delicious!