I’d like to dedicate this recipe to Ikea, for without that wonderful adult amusement park/superstore, I never would have been introduced to the fruit that completely made this decadent ice cream.
That’s right, I don’t know that I ever would have tasted a lingonberry if not for Ikea! Have you ever heard of lingonberries? They’re tiny and taste like a cross between a cranberry and a huckleberry. And they are so delicious!
Every time we make a day trip up to Ikea in Cincinnati, we finish the experience with a lingonberry soda and a few seasonal cookies. I so look forward to that part of the trip!
It’s been so long since our last Ikea trip and last lingonberry experience, so when I spotted a jar of lingonberry preserves during a grocery store trip a couple of weeks ago, I had to grab it! I had lots of ideas of how to put the preserves to good use, but the cream cheese in my fridge that was nearing its expiration date made the decision easy: Lingonberry Cheesecake Ice Cream it was!
The lingonberry preserves were the perfect addition to the creamy, tangy cheesecake ice cream base giving it pops of sweet and slightly tart berry flavor, and the graham cracker crumbs provided a nice change in texture and really helped to drive the cheesecake theme home.
Taste-tested by adults and a three-year-old, Lingonberry Cheesecake Ice Cream was a big hit and was such a great way to kick off homemade ice cream season!
Other homemade ice cream ideas:
- Brown Sugar & Bourbon Ice Cream
- Toasted Coconut Ice Cream
- Honey Ice Cream with Grilled Figs and Toasted Pecans
- 8 ounces cream cheese (I used whipped Greek yogurt cream cheese)
- ½ cup granulated sugar
- ½ cup lightly-packed light brown sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup lingonberry preserves
- 1 cup crushed graham crackers
- To the large bowl of a stand mixer fitted with a paddle attachment, add cream cheese and both sugars. Cream together on medium-low speed. Remove paddle attachment from mixer and add whisk attachment. Add the milk, whipping cream, vanilla, and salt, and whisk on medium speed until the ingredients are well combined (it’s ok if you have small flecks of cream cheese in the base).
- Transfer the base to a gallon sized Ziploc bag (a ladle helps!), seal, and refrigerate for at least 1 hour (up to 24 hours in advance).
- Once your ice cream base is chilled and your churner is set up and ready to go, snip the tip of one of the corners of the Ziploc bag and pour base into churner. Churn ice cream according to manufacturer’s directions.
- After the ice cream has been churned, transfer small quantities of ice cream at a time to the dish in which you wish to store the ice cream (see note). After each ice cream addition, swirl in some of the lingonberry preserves and top with graham cracker crumbs. Repeat this layering technique until all ingredients have been added, topping with a final swirl of lingonberry preserves and graham cracker crumbs. Cover tightly and freeze for at least 4 hours before serving.
- Scoop, serve, and enjoy!