Lingonberry Cheesecake Ice Cream
Creamy lingonberry cheesecake ice cream with tangy preserves and graham cracker crumbles - no cooking required and perfect for summer!
- Prep time
- 45 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 2 tsp Vain Vanilla Extract ((Original Baker's Blend))
- 1 tbsp lemon juice
- 1 ¼ cups whole milk
- 1 ¼ cups heavy cream
- 2/3 cup lingonberry preserves (store-bought or homemade)
- 1 cup broken up graham cracker pieces (bite-size pieces)
- 1 tbsp butter (melted)
Instructions
- 1
In a mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla, lemon juice, and salt and continue mixing until fully combined. Slowly mix in the milk followed by the cream until everything is fully combined and smooth. Transfer the mixture to the refrigerator to chill thoroughly for a couple of hours.
- 2
Fit the Ankarsrum Assistent with the Ice Cream Maker Accessory attachments. Pour the mixture into the pre-chilled Ankarsrum freezer bowl and churn at level 2 or 3 for about 30 minutes (the mixture will be like a soft serve ice cream in consistency).
- 3
While the ice cream is churning, toss the graham cracker pieces with the melted butter. Set aside.
- 4
When the ice cream reaches soft-serve consistency, gently fold in the crushed graham crackers. Spoon half of the lingonberry jam over the top of the ice cream and gently swirl in. Repeat with the other half of the lingonberry jam. Cover and freeze until it is a scoopable consistency, about 6 hours or overnight.