Blueberry Buttermilk Cheesecake Ice Cream

Name: Blueberry Buttermilk Cheesecake Ice Cream
Ingredients: 9 cups sweet cream ice cream base*; 2 teaspoons vanilla; 1/4 teaspoon lemon concentrate; 3 cups buttermilk; 6 1/2 ounces high-quality cheesecake chunks; 3 1/2 ounces graham cracker pieces, broken; 10 1/2 ounces blueberry sauce

7 ingredients

9 steps

Ingredients

9 cups sweet cream ice cream base*
2 teaspoons vanilla
1/4 teaspoon lemon concentrate
3 cups buttermilk
6 1/2 ounces high-quality cheesecake chunks
3 1/2 ounces graham cracker pieces, broken
10 1/2 ounces blueberry sauce

Directions

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.