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Blueberry Cheesecake Ice Cream Recipe

Blueberry Cheesecake Ice Cream Recipe photo by Taste of Home

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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.

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Blueberry Cheesecake Ice Cream Recipe

Prep: 55 min. + chilling Process: 20 min. + freezing

Yield: 16 Servings

35 20 55

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. 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.

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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Blueberry Cheesecake Ice Cream

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Reviewed on Jun. 13, 2009 by cojon

This is absolutely the must- have ice cream recipe. I've served this ice cream at family gatherings and everybody raves; in fact, have to make a double batch. The only change I made was exchanging nutmeg for the cinnamon (allergies). If you don't like blueberries, you can substitute it for peaches (frozen).

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