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Lingonberry Cheesecake Ice Cream is everything you want in a summer treat - creamy, tangy, and just sweet enough. Tart lingonberries swirl through a rich cheesecake ice cream base, with buttery graham cracker pieces in every bite. Best of all, there's no cooking required, making it the perfect dessert for hot days.
Lingonberries are small, ruby-red berries that grow wild throughout Scandinavia. They have a tart, slightly sweet flavor that's similar to cranberries. Lingonberry preserves are easy to find in many grocery stores or online, and they add a vibrant, tangy kick to both sweet and savory recipes like this irresistible ice cream.
Looking for more cool and creamy ice-cream recipes? Check out Cardamom Ice Cream, Peaches and Cream Ice Cream or Wild Berry Frozen Skyr for your next homemade summertime treat!
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Ingredients
- Cream cheese
- Granulated sugar
- Vain Vanilla Extract (Original Baker's Blend) - This small-batch vanilla extract is truly something special. I'm using the Original Baker's Blend in this recipe, but Vain offers more than a dozen unique varieties, each crafted to highlight the distinct flavor profiles of different vanilla beans.
- Freshly squeezed lemon juice
- Whole Milk
- Heavy Cream
- Lingonberry jam or preserves
- Graham crackers
- Butter
See recipe card for exact amounts and detailed instructions.
Equipment
For this recipe, I'm using my Ankarsrum Assistent Original paired with the Ice Cream Maker Accessory. The set includes an outer bowl with lid, bowl holder, 1.5-quart freezer bowl with lid, and a mixing paddle. Simply pre-freeze the bowl on a level surface in the freezer for 24 hours, and it effortlessly churns and chills your ice cream base into a creamy, dreamy frozen treat in just 20 to 30 minutes.
One of the things I love most about the Ankarsrum Assistent Original is its incredible versatility. While it's best known as a stand mixer that kneads bread dough with ease, it also transforms into an ice cream maker, blender, meat grinder, pasta maker, and more with a variety of optional attachments. It's a kitchen workhorse that I couldn't live without!
How to Make Lingonberry Cheesecake Ice Cream
- Step 1: In a mixing bowl (I'm using the Ankarsrum again here), beat the cream cheese until smooth. Add the sugar, vanilla, lemon juice, and salt and continue mixing until fully combined, scraping down the sides as needed. 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 at least couple of hours or overnight.
- Step 2: Fit the Ankarsrum Assistent with the Ice Cream Maker Accessory. 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).
- Step 3: While the ice cream is churning, toss the graham cracker pieces with the melted butter. Set aside.
- Step 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 remaining lingonberry jam. Cover and freeze until the ice cream is a scoopable consistency, about 4-6 hours or overnight.
Expert Tips
- Be sure to chill the Ankarsrum freezer bowl for at least 24 hours on a level surface in your freezer before churning the ice cream for best results!
- To freeze the churned ice cream more quickly, you can move it from the Ankarsrum freezer bowl to 2 smaller freezer safe containers. Be sure to cover the ice cream before moving it to the freezer.
Recipe FAQs
Store in the freezer, covered, for up to 2 weeks for the best texture and flavor. It helps to put plastic wrap right on the surface of the ice cream to prevent ice crystals from forming.
This recipe is designed for lingonberry preserves, which add both sweetness and tang. If you have frozen lingonberries, you can cook them down with a little sugar to create a quick preserve-just be sure to cool them completely before adding to the ice cream base.
Lingonberry preserves are available at many grocery stores, IKEA, specialty Scandinavian shops, or online.
Yes! If you can't find lingonberry preserves, cranberry, raspberry, or red currant preserves make good substitutes. The flavor will change slightly, but it will still be delicious.
Related Recipes
Looking for other lingonberry recipes? Give these a try:
If you tried this Lingonberry Cheesecake Ice Cream recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Lingonberry Cheesecake Ice Cream
Equipment
- Ankarsrum Ice Cream Maker Accessory Package
Ingredients
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 2 teaspoon Vain Vanilla Extract (Original Baker's Blend)
- 1 tablespoon lemon juice
- 1 ¼ cups whole milk
- 1 ¼ cups heavy cream
- ⅔ cup lingonberry preserves store-bought or homemade
- 1 cup broken up graham cracker pieces bite-size pieces
- 1 tablespoon butter melted
Instructions
- 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.
- 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).
- While the ice cream is churning, toss the graham cracker pieces with the melted butter. Set aside.
- 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.
Kristi says
We've made this ice cream on repeat this summer. I love the contrast of sweet-tart lingonberries and the creamy cream cheese base!
Mimi Rippee says
Wow! This sounds so lovely. And it’s very pretty!
http://www.chefmimiblog.com