Blueberry Buttermilk Cheesecake Ice Cream

Name: Blueberry Buttermilk Cheesecake Ice Cream
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 6 pints
Cuisine: american
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

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Level: Intermediate
Total: 12 hr 30 min

Prep: 20 min
Inactive: 12 hr 10 min

Yield: 6 pints

Level: Intermediate
Total: 12 hr 30 min

Prep: 20 min
Inactive: 12 hr 10 min

Yield: 6 pints

Ingredients

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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

Put the ice cream base in a 1-gallon container. Add the vanilla, lemon concentrate, and buttermilk and stir to combine. Freeze until the mixture forms a peak, about 10 minutes.
After freezing, fold in the cheesecake and graham cracker pieces. Then swirl in the blueberry sauce. Let harden thoroughly in the freezer before serving, approximately 12 hours in a home freezer.
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.

Cook’s Note

This recipe assumes you are using a pre-made ice cream base. 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.