Lemon Blueberry Cheesecake No-Churn Ice Cream

Enjoy this decadent ice cream recipe for dessert.

Lemon Blueberry Cheesecake No-Churn Ice Cream
10 oz low-fat cream cheese
1/2 cup sweetened condensed milk
1 lemon, juiced and zested
2 tsp vanilla extract
1/2 cup crushed graham crackers
10 oz frozen blueberries

Whip the cream cheese, condensed milk, lemon juice and zest, and vanilla extract until smooth and light.

Stir in the graham crackers and blueberries and transfer to a freeze container.

Freeze overnight until solid. Scoop and enjoy!

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Cool down with this cheesecake ice cream. The best part is it's so easy to make and can be made in bulk to enjoy throughout the summer months.