Taste of Home
Blueberry Cheesecake Ice Cream
TOTAL TIME: Prep: 55 min. + chilling Process: 20 min./batch + freezing
YIELD: 2 quarts.
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota
Ingredients
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1/2 cup sugar
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1 tablespoon cornstarch
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1/2 cup water
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1-1/4 cups fresh or frozen blueberries
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1 tablespoon lemon juice
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GRAHAM CRACKER MIXTURE:
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2-1/4 cups graham cracker crumbs (about 36 squares)
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2 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/2 cup butter, melted
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ICE CREAM:
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1-1/2 cups sugar
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1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
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1 quart heavy whipping cream
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2 cups whole milk
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2 teaspoons vanilla extract
Directions
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1.
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
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2.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10x1-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack.
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3.
Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream maker cylinder two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream maker, as mixture will have some lumps.)
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4.
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.
Nutrition Facts
1/2 cup: 459 calories, 30g fat (18g saturated fat), 101mg cholesterol, 252mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 3g protein.
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