Print Options

Back to Blueberry Cheesecake Ice Cream >

Include these items:

Select reviews >

Taste of Home Logo

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream
"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.
16 ServingsPrep: 55 min. + chilling Process: 20 min. + freezing

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • GRAHAM CRACKER MIXTURE:
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • ICE CREAM:
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Directions

  • In a small saucepan, combine sugar and cornstarch. Gradually stir in
  • water until smooth. Stir in blueberries and lemon juice. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 5 minutes or until
  • slightly thickened, stirring occasionally. Cover and refrigerate
  • until chilled.
  • In a large bowl, combine the cracker crumbs, sugar and cinnamon.
© Taste of Home 2013

2 of 2

Blueberry Cheesecake Ice Cream (continued)

Directions (continued)

  • Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking
  • pan. Bake at 350° for 10-15 minutes or until lightly browned.
  • Cool completely on a wire rack.
  • Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice
  • cream freezer cylinder two-thirds full; freeze according to
  • manufacturer's directions. Refrigerate remaining mixture until ready
  • to freeze. Whisk before adding to ice cream freezer (mixture will
  • have some lumps).
  • Crumble the graham cracker mixture. In a large container, layer the
  • ice cream, graham cracker mixture and blueberry sauce three times;
  • swirl. Freeze. Yield: 2 quarts.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013