Blueberry Cheesecake Ice Cream

clock 45 minutes + 35 minutes bowl Serves 10


  • 250g fresh or frozen blueberries
  • 1 cup caster sugar
  • 2 Tbsp lemon juice, plus ½ tsp finely grated lemon zest
  • 250g cream cheese, softened, chopped
  • 2/3 cup sour cream
  • 1 tsp vanilla essence
  • 500ml full cream
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  • 1. In a small saucepan on a medium heat, combine blueberries, one third of the sugar and lemon juice. Cook, stirring and pressing gently with a spoon until berries burst and release juices.

  • 2. Bring to the boil, then simmer for 25-30 minutes, or until the mixture starts to thicken. The mixture will thicken more on cooling. Remove pan from heat, pour into a bowl and chill mixture until required.

  • 3. Line a 10 x 20cm loaf pan with foil, leaving sides to overhang. In a food processor, blend cream cheese, sour cream, remaining sugar, vanilla and lemon zest until smooth. Add cream and blend until thick and fluffy.

  • 4. Transfer half the cream cheese mixture to the pan and spread evenly. Pour over blueberry mixture. Spread with remaining cream cheese mixture. Cover with foil and freeze for at least 4-5 hours, or until firm.

  • 5. Remove ice cream from pan, lifting out using the sides of the excess foil. Cut into 2cm thick slices to serve.

  • Fresh Tip: When zesting a lemon, be sure to only take off the top bright yellow part. The white pith will

  • give a bitter taste.


  • • Energy 2411Kj • Protein 3g • Total Fat 46g • Saturated Fat 29g • Carbohydrates 38g • Sugars 38g • Sodium 187mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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