Blueberry Buttermilk Cheesecake Ice Cream – a delicious recipe with sweet cream, vanilla, lemon concentrate, buttermilk, chunks, graham cracker. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the ice cream base in a 1-gallon container.
2
Add the vanilla, lemon concentrate, and buttermilk and stir to combine.
3
Freeze until the mixture forms a peak, about 10 minutes.
4
After freezing, fold in the cheesecake and graham cracker pieces.
5
Then swirl in the blueberry sauce.
6
Let harden thoroughly in the freezer before serving, approximately 12 hours in a home freezer.
7
*Cook's Note: This recipe assumes you are using a pre-made ice cream base.
8
You may use softened vanilla ice cream, but then omit the buttermilk, and fold all the remaining ingredients into the softened ice cream at once and then freeze until hardened.
9
You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.
3344
kcal
Calories
348
g
Fat
29
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 9 cups sweet cream ice cream base*, 2 teaspoons vanilla, 1/4 teaspoon lemon concentrate, 3 cups buttermilk, and more.
Yes, Blueberry Buttermilk Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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