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Blueberry Cheesecake Ice Cream Recipe
Blueberry Cheesecake Ice Cream Recipe photo by Taste of Home

Blueberry Cheesecake Ice Cream Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 55 min. + chilling Process: 20 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 55 min. + chilling Process: 20 min. + freezing
MAKES: 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

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.


  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. 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 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.
  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.
Originally published as Blueberry Cheesecake Ice Cream in Taste of Home August/September 2003, p49

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.

Sweet White Wine

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

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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!

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