Blueberry Buttermilk Cheesecake Ice Cream

Total Time:
12 hr 30 min
20 min
12 hr 10 min

6 pints

  • 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
  • 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.

  • *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.

  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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