Lemon Blueberry Cheesecake Ice Cream
Directions:
1. Start by beating the softened cream cheese in a large bowl until it’s silky smooth.
2. Next, pour in the sweetened condensed milk, followed by the lemon juice, lemon zest, and vanilla extract. Mix it all together until you have a lovely, well-blended mixture.
3. In another bowl, whip the heavy cream until it forms stiff peaks. You want it to hold its shape perfectly!
4. Now, gently fold the whipped cream into the cheesecake mixture. Do this carefully, making sure there are no streaks left behind.
5. Add in the fresh blueberries and stir gently to incorporate them without smashing them.
6. Pour this delightful mixture into your ice cream maker and churn according to the manufacturer's instructions.
7. Once it’s done churning, transfer the ice cream to a storage container and pop it in the freezer. Let it freeze for at least 4 hours or until it’s rock solid.
8. Scoop it into bowls, enjoy the delightful swirl of lemon and blueberry in each bite!