Homemade cheesecake ice cream combines decadent cream cheese with loads of fresh blueberries and a touch of lemon zest in a creamy and delicious dessert.
By Sarah Fennel
Blueberries and I have a thing. A wonderful, beautiful thing where I eat them all. And I eat them in just about anything- pancakes, fruit salads, and Blueberry Cheesecake Ice Cream. 
The latter is currently my favorite way to eat blueberries, because the batch of ice cream I just whipped up is beyond delicious. And loaded with antioxidants! Teehee…
What I especially love about this ice cream is how creamy it is. Some of my other ice creams are a little softer, but this one is ridiculously velvety.
Plus, making a blueberry cheesecake is a big ordeal. You end up with a gigantic cake that you inevitably have to split with your friends, your coworkers, your boyfriend, and whoever else you can pass it off onto so you don’t end up with cheesecake for dessert every night on your couch by yourself.
Although, not a bad life.
But making Blueberry Cheesecake Ice Cream is less of a commitment. You have a scoop or two, toss the rest in your freezer, and save your next scoops for a few days from.
Are you an ice cream fiend? Try this Blueberry Pancake Ice Cream or a nutty Pistachio Ice Cream.
This sounds like a quick and easy ice cream recipe so will give it a try as soon as our weather in the mountains warms a little more.
Did anyone else find this recipie a bit too salty? Are you sure 1 teaspoon of salt is correct? It did taste ok before the cream cheese was added, but once the cream cheese was added to the mix the whole thing became overwhelmingly salty:/.