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"After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right," relates Melissa Symington from Neche, North Dakota.
Nutritional Facts 1/2 cup equals 459 calories, 30 g fat (18 g saturated fat), 101 mg cholesterol, 252 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Cheesecake Ice Cream in Taste of Home August/September 2003, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Aug. 09, 2012 by gaylene1126
This is the best ice cream I've ever made! I've made it with both strawberries and black raspberries. Both with extremely satisfying results. I did strain the sauce when I used the black raspberries. This is a keeper.
Reviewed on Jun. 19, 2012 by debs951
My family loves this recipe! I've also tried it with raspberries and strawberries with equal success. Thank you for this recipe!!
Reviewed on Jun. 09, 2012 by joemdavis55
I've been making this recipe for years now. One thing I prefer is to strain the blueberry mixture after removing it from heat to remove the blueberry skins. I find the skins have an icy taste when frozen that takes away from the smoothness of the ice cream. Don't waste the skin remnants though. Makes a great peanut butter and jelly sandwich!
Reviewed on Aug. 03, 2011 by t.kimberly
Absolutely amazing!!
Reviewed on Jul. 27, 2011 by Miss Sarah
Absolutely delicious ice cream!! I made this for our church's Ice Cream Sunday last week except I substituted strawberries for the blueberries. Everyone loved it and it was a BIG hit!The recipe is so easy to make, and the ice cream turns out SO creamy! I've never seen such smooth, creamy homemade ice cream before! I'll definitely be making this again!!
Absolutely delicious ice cream!! I made this for our church's Ice Cream Sunday last week except I substituted strawberries for the blueberries. Everyone loved it and it was a BIG hit!
The recipe is so easy to make, and the ice cream turns out SO creamy! I've never seen such smooth, creamy homemade ice cream before! I'll definitely be making this again!!
Reviewed on Jul. 08, 2011 by jenlong87
This recipe came out fantastic. I have a 1 1/2 qt ice cream maker, so i halved the recipe and used frozen raspberries and blackberries instead of blueberries. It tasted amazing!
Reviewed on Jul. 07, 2011 by heather1057
Why give a recipe one star simply because it goes against your personal health rules? Don't make it if you don't want to, but don't bash it, either. Just move on to one you think is healthier.
Reviewed on Jul. 06, 2011 by Embly
You definitely got this just right! I am using this ice cream recipe for all of my ice cream...it is FABULOUS even before the graham crackers & blueberries!!!!!
Reviewed on Jul. 05, 2011 by danthecook
A big hit with my son-in-law who is very picky about desserts! The whole family wants me to make it again. Outstanding!
Reviewed on Jul. 05, 2011 by andmuffin
My family and I greatly enjoyed this homemade ice cream! It was easy to make and VERY well liked. The ice cream reamained soft and creamy ( not icy and rock hard like some homemade ice cream) even after it had been in the freezer a long time.Note- We did use the cheesecake pudding, which really did make the ice cream taste like cheesecake! Also, try using an old gallon size ice cream pail to store the ice cream in-it works very nicely.
My family and I greatly enjoyed this homemade ice cream! It was easy to make and VERY well liked. The ice cream reamained soft and creamy ( not icy and rock hard like some homemade ice cream) even after it had been in the freezer a long time.
Note- We did use the cheesecake pudding, which really did make the ice cream taste like cheesecake! Also, try using an old gallon size ice cream pail to store the ice cream in-it works very nicely.
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