Creating your own Lemon Blueberry Cheesecake Ice Cream is both fun and straightforward. Follow these steps for a delicious outcome:

1. Prepare the Blueberries: In a small bowl, combine fresh blueberries with lemon juice. Gently mash them with a fork to release their juices. Set aside.

2. Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and mix until well combined.

3. Mix Dairy Ingredients: Pour in the heavy cream, whole milk, and vanilla extract into the cream cheese mixture. Beat until it is creamy and smooth.

4. Incorporate Flavorings: Stir in lemon zest and a pinch of salt to enhance the flavors. Mix until everything is well combined.

5. Adding Blueberries: Fold the prepared blueberry mixture into the ice cream base, ensuring even distribution without over-mixing.

6. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This step is vital for the flavors to meld.

7. Churn the Ice Cream: Once chilled, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions and churn until it reaches a soft-serve consistency (about 20-30 minutes).

8. Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and smooth the top. Freeze for at least 4 hours for a firmer texture.

9. Serve: Once set, scoop out the ice cream into bowls or cones and enjoy the creamy, fruity delight!