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Blueberry Cheesecake Ice Cream Recipe

Blueberry Cheesecake Ice Cream Recipe

After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. —Melissa Symington, Neche, North Dakota
TOTAL TIME: Prep: 55 min. + chilling Process: 20 min. + freezing YIELD:16 servings


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 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


  • 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.
  • 2. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  • 3. 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).
  • 4. 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.

Reviews for Blueberry Cheesecake Ice Cream

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Reviewed Jul. 6, 2015

"I made this recipe exactly as written, using the cheesecake pudding mix, and I agree with other reviewers who have said that this is the best ice cream they've ever made. The cheesecake flavor was wonderful and the ice cream was so creamy. I used fresh blueberries and thought the consistency (after refrigerating overnight) was perfect. I also agree with other reviewers who recommended using half a recipe of the graham cracker mixture. In fact, the next time, I may buy and break up a pre-made graham cracker crust just to save time and to eliminate heat in the oven in summer.

I used a 1 quart ice cream maker (gelataio junior) and the recipe as written made 2 batches; for each, I filled the container 2/3 full. It took about 50 minutes for each batch to freeze firm.
The addition of instant pudding mix in the ice cream opens up so many possibilities for additional flavors. I'm envisioning a "banana pudding" ice cream using instant banana pudding and chopped up vanilla wafers. This list goes on!!!!!
Thank you for a terrific recipe!"

Reviewed Jun. 11, 2015

"I have a small Rival 1.5 quart ice cream maker that makes ice cream for 2 (hubby and me). What are your suggestions to size this down for two?"

Reviewed May. 30, 2015

"Question, can I leave out the tablespoon of lemon juice? Forgot to buy it at the store, got everything else to make the Ice Cream. Can't wait to make it. Thanks."

Reviewed Jan. 12, 2015

"Really really good. It's incredibly creamy. Next time I'll use about half the crumb mixture and will thicken the berry sauce with a little more cornstarch so it creates more of a ribbon through the ice cream instead of running all through it. I want to try it with raspberries instead of blueberries for a more intense fruit flavour."

Reviewed Sep. 13, 2014

"Incredibly creamy and delicious. I have received about as many compliments for this ice cream as any desert I have ever made."

Reviewed Jul. 9, 2014

"Delicious ice cream. Sometimes I just use 10% cream instead of the heavy whipping. Still turns out good and you save a few calories and some fat. I always use the vanilla pudding mix. Everyone loves this!"

Reviewed Jul. 3, 2014

"This was incredible!!! Really smooth creamy and velvety. My guests and I really enjoyed it. And for the record: if you haven't made the recipe please don't rate it. What you choose to feed your family is your business, what I choose to feed mine is NOT your business. I certainly do not need you to be my conscience for me, I'm quite capable of making my own adult decisions. Thank you!"

Reviewed Aug. 9, 2012

"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 Jun. 19, 2012

"My family loves this recipe! I've also tried it with raspberries and strawberries with equal success. Thank you for this recipe!!"

Reviewed Jun. 9, 2012

"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 Aug. 3, 2011

"Absolutely amazing!!"

Reviewed Jul. 27, 2011

"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 Jul. 8, 2011

"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 Jul. 7, 2011

"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 Jul. 6, 2011

"You definitely got this just right! I am using this ice cream recipe for all of my ice is FABULOUS even before the graham crackers & blueberries!!!!!"

Reviewed Jul. 5, 2011

"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 Jul. 5, 2011

"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."

Reviewed Jul. 5, 2011

"Was very easy to make and everyone enjoyed the smooth taste of the homemade ice cream. It is a wonderful indulgence food to have on hand."

Reviewed Jun. 30, 2011

"I have not made this yet but I am going to get an ice cream maker now! This sounds wonderful and my sensei, a totally fit, into good nutrition, 7th degree blackbelt told me a life and a diet without indulgences leads more people astray than the occasional wonderful rich indulgence, in food or any other aspect of life, so I will use this to keep me on the path to fit."

Reviewed Jun. 30, 2011

"Ice cream sounds delicious, but my maker is only 1 1/2 quarts. Anyone successfully halve this recipe? donna.wirth--this is a review section, not an opinion section."

Reviewed Jun. 28, 2011

"Although this recipe looks very delicious, i would not make this recipe simply for the fact that there are over 400 calories for only 1/2 cup of icecream and over 30 grams of fat. I could not serve this to my family. i know there are healthier alternatives out there when wanting to serve your family a nice summer desert."

Reviewed Jun. 13, 2011

"I cut out this recipe years ago from the magazine and finally just got the chance to try it. Well worth the wait. The flavor was awesome and the whole family loved it! Really delicious!"

Reviewed Aug. 11, 2010

"I have been making this recipe for a few years, so I thought it was time to give credit to the cook. This is an awesome recipe, very easy to make. It's one that I get so many compliments on when I take it to share with others. I pretty much make it as is, except I only make a 1/2 batch of the graham cracker layer as that's a personal preference. I also put away a small container of just the vanilla ice cream part so our son can have his chocolate syrup on it. Overall this is a wonderful summer treat! I've only made it with fresh blueberries. Thank you for sharing this wonderful recipe."

Reviewed Jul. 27, 2010

"This is the best home made ice cream I've ever had. It's very smooth and creamy."

Reviewed Jul. 25, 2010

"This ice cream rocks!! It has fabulous cheesecake flavor, and the graham and blueberry just gives the perfect accent! Another thing I really love is that the texture is very creamy, not icy like some recipes are! Definitely give this a try!!"

Reviewed Jul. 4, 2010

"Not a big fan of blueberries, but this is THE best ice cream I've made! I'm thinking next time of doubling the recipe and doing half with strawberries. Definitely a keeper!"

Reviewed Aug. 4, 2009

"This is one of the best ice cream recipes ever! I highly recommend it."

Reviewed Jun. 13, 2009

"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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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.