Blueberry Cheesecake Ice Cream Recipe
- 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
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Blueberry Cheesecake Ice Cream(21)
Sort By :
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.
My family loves this recipe! I've also tried it with raspberries and strawberries with equal success. Thank you for this recipe!!
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!
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!!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Berry Recipes >
- Birthday Recipes >
- Blueberry Desserts >
- Blueberry Ice Cream >
- Blueberry Recipes >
- Comfort Food Desserts >
- Comfort Food Recipes >
- Desserts >
- Father's Day Recipes >
- Homemade Ice Cream >
- Homemade Ice Cream Cakes >
- Ice Cream Cake >
- Ice Cream Recipes >
- Jello Pudding Recipes >
- July 4th Desserts >
- July 4th Recipes >
- Labor Day Desserts >