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Blueberry Cheesecake Ice Cream

SUBMITTED BY: Melissa Symington

"'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."

RECIPE RATING:

Read Reviews (20)

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PREP TIME	25 Min
COOK TIME	10 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

DIRECTIONS

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 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
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.

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REVIEWS

Reviewed on Sep. 4, 2007 by Skylara

This is the best ice cream ever!! I was feeling lazy so I threw in a can of blueberry pie... MORE

Reviewed on Jul. 7, 2008 by Goodfood

Made this for a dinner party and it was fantastic! I prepared exactly to the recipe using... MORE

Reviewed on Apr. 29, 2008 by kelcampbell

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

kelcampbell
Apr. 29, 2008

I made this ice cream yesterday morning to serve as dessert later that night. The end result was really, really good but I did make some changes; and when I make it again, I will further refine the recipe. I kept the blueberry sauce the same (used frozen blueberries) and it was good. I made the graham cracker crust the same, but next time I will use about 1.5 cups of crumbs and no sugar. The crumbs are sweet enough on their own considering you're adding them to ice cream and you do need to reduce the amount of crumbs (or increase the amount of butter), because I didn't really get a crust, it was very crumbly. I did chance the ice cream significantly, I used 1 can of sweetened condensed milk, 1.5 cups of 1% milk and 1.5 cups of table cream. I also reduced the amount of sugar to 3/4 cup (I will further reduce it to 1/2 cup next time). The biggest change I made was to omit the pudding and used real cream cheese. I microwaved about 4 oz and whisked it until it was just little lumps, then I cut up another 2 ounces into tiny squares and added that. The end result was really good, but a bit too sweet for us.

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3 users found this review helpful

I made this ice cream yesterday morning to serve as dessert later that night. The end result... MORE

Reviewed on Feb. 11, 2008 by POUKALA

This was excellent and my kids loved it. I did use banana pudding and frozen triple berries... MORE

Reviewed on Oct. 19, 2007 by MATSUMORI

Amazing recipe. I did make a few changes though (even though I hate it when people that say... MORE

Reviewed on Jul. 28, 2007 by Craftyflalady

This recipe ROCKS!! The whole family loved it. It was nice and creamy! The recipe made way... MORE

Reviewed on Jul. 13, 2008 by PHEOBS

This may very well be the creamiest ice cream I've ever had. My brother in law (who is SO... MORE

Reviewed on Jul. 6, 2008 by cwkeys

This recipe is fantastic! Next time I will crush my blueberries, as they became little... MORE

Reviewed on Sep. 2, 2007 by Lucy

This was awesome!!! So rich and creamy. I left out the graham cracker crust part and used... MORE

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