A great summertime dessert is this blueberry cheesecake ice cream, which has chunks of graham cracker crust and juicy blueberry taste in every bite.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 16 |
Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ cup water
- 1 ¼ cups blueberries
- 1 tablespoon lemon juice
- 2 ¼ cups graham cracker crumbs
- 2 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ½ cup butter, melted
- 4 cups heavy whipping cream
- 2 cups milk
- 1 ½ cups white sugar
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 teaspoons vanilla extract
Instructions
- Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into ungreased 10×15-inch baking pan.
- Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
- Whisk cream, milk, 1 1/2 cups sugar, pudding mix, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer’s directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
- Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 18 g |
| Sodium | 239 mg |
| Sugars | 37 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Only second batch of ice cream. Substituted 2 cup half & half for 2 cups cream Excellent !!
Oh, I also make all my ice creams lactose-free by using lactose-free half & half in place of ALL milks and creams. This way, everyone can enjoy it without negative effects and stomach aches. Plus, I think it’s eve n creamier and more smooth than the typical milk/whipping cream mixtures (which I did use in the past).
Very good but I wouldn’t call it a cheesecake ice cream, without cream cheese it misses that mark.
Best ice cream I’ve ever tasted!
I love this recipe!!! Best ice cream I have ever made.
This is the best! It makes a double batch in my machine, so extra to share with grateful neighbors, or a large crowd. I did add more blueberries each time and will double them next time. Amazing, not like anything you could buy.
Excellent! Very tasty — base ice ream is a delicious vanilla all by itself. Blueberry and graham crackers add a nice flavor and texture. No need to change a thing.
Amazing!!!
the best ice cream I’ve made. Everyone loves it.
Everyone loved it?? I substituted cheese cake pudding.
Wow! Absolutely THE Best ice cream I have ever made! I did use the instant cheesecake pudding mix instead of the vanilla. Otherwise, I made it as written. Everyone loved it and wanted more. Next time I will need to make two freezers!
Oh my wonderful! Best ice cream ever! I used raspberries since my husband does not care for blueberries, used cheesecake sugar free pudding and 2 cups half and half and 2 cups heavy whip cream. Delish!
absolutely delicious! add your favorite alcohol to the cream mixture (i added about 2 tbsp butter ripple schnapps) adds a little extra flavor and helps prevent the ice cream from freezing too hard
Delicious-even “lightened”. To make it lower fat, I substituted half-and-half for the heavy cream and used skim milk for the milk. I also reduced the amount of butter (I think I used 1/4 c. instead) and used less sugar. The ice cream wasn’t as thick but it was still rich and tasty!
Recipe as written is great, and adding cinnamon and a tiny but of almond extract I kicks up the flavor a notch- nit necessary though!
Every time we host a sleepover, this is the most-requested dessert! Due to DS’s allergies, I modified the recipe and removed the graham cracker crumbs, 2 tbsp white sugar, 1/2 tsp cinnamon, and 1/2 c butter. I used fat-free half-and-half instead of whipping cream, and it was still creamy and delicious, and fun to make with kids!
This was so good! I entered in an ice cream contest we had at our church and won 1st place out of 6 entries! Since it was a cheesecake ice cream I used Cheesecake Pudding instead of vanilla. I made it in three batches and layered it as stated in the recipe.
Delicious! One of our favorite flavors now.
this recipe is very very rich can’t eat much of this but it is really good I guess that is a good thing lol
So good. Instant hit in our house.
I had seen a similar recipe but this was my first time to try the pudding mix in the ice-cream base- WOW! this makes great ice cream. I’ve made it twice in a week for family and for work associates – EVERYONE gave it 5 STARS.