Ingredients
- 8 oz full-fat cream cheese
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 cups fresh blueberries
- 2 fresh lemons (zest and juice)
- 3/4 cup granulated sugar
Instructions
- Prepare the cream cheese by softening it at room temperature for 30 minutes, then whip until smooth.
- Add the heavy cream and sweetened condensed milk, blending until well combined and slightly fluffy.
- Incorporate the lemon zest and juice, along with granulated sugar, adjusting sweetness to taste.
- Fold in the fresh blueberries gently, ensuring even distribution.
- Chill the mixture by covering it and refrigerating for at least two hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes.
- Transfer the ice cream to an airtight container and freeze for at least four hours to firm up.
- Serve the ice cream in bowls or cones, optionally garnishing with lemon zest or additional blueberries.
Notes
Experiment with mascarpone cheese if cream cheese is unavailable. Fresh ingredients yield the best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian