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.
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