The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 6, 2009
O-M-G!!! This is the absolute best most heavenly ice cream that I have ever made and ever eaten. Even my 13 r old said it was better than Coldstone. I used what was on hand - a quart of half & half, 1 cup cream, and 1 cup 2% milk (which I believe is basically 6 cups half and half). I used a can of blueberry pie filling and 1 generic brand graham cracker pie crust. Mmmm...Mmmmm...YUM!
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Cooking Level: Expert

Living In: Eureka, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 6, 2009
WOW! This is amazing!!! We used freshly picked blueberries and a Jello cheesecake mix. Even my niece who doesn't like blueberries loved it! Easy and delicious, we will make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 2, 2009
This ice cream recipe is a show-stopper! It gets rave reviews every time I make it, and it has even inspired friends to buy ice cream makers!
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Cooking Level: Expert

Home Town: Rochester, Minnesota, USA
Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 30, 2009
I made the recipe as directed Next time, I will cut back on the crumbs by about a cup and double the blueberry sauce. It's yummy but the crumb crust was too crumbly and there was too much of it IMHO (and I wanted a bit more blueberry...) Otherwise, it's a great flavor! I plan to try the same recipe with other fruits/berries as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 26, 2009
YUMMY! This ice cream is so creamy and rich. I usually use whole milk in ice cream recipes, but didn't have any for this one. I used 2% milk and wouldn't do it any different. It turns out so thick and creamy. If you don't want whole blueberries, just cook them a little longer and they will pop open.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 23, 2009
this is a great recipe. the only thing i will do different next time is puree the blueberry mixture (so youre not biting into frozen blueberry balls) and use maybe only half of the graham cracker crust mixture...it was hard to taste the actual icecream for all the crust! But so yummy and super sweet
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 23, 2009
Melissa, I'd give you 6 stars if they'd let me! This was just as good, if not better, than our local frozen custard place...and so much cheaper. Next time I'm going to put toasted pecans on top. Thanks for sharing!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 22, 2009
I liked the ice cream... but strangely enough, I thought it was too creamy. I guess I am just a fan of the ice milk version of homemade ice cream. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 5, 2009
Incredible!! So creamy and delicious! My husband didn't believe that I made this, he thought I bought it! He said it was "ice cream shop worthy"! This was my first attempt at homemade ice cream, and I will use this basic recipe (without blueberries and crust) and experiment with other ingredients as well. Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 27, 2009
This is THE best home-made ice cream I've made to date - and I didn't change a thing! I give it 5 stars for creaminess, texture, and simplicity. The ice cream base is fantastic - so smooth and creamy - it will be my new vanilla ice cream base, period! It's also extremely important to allow it to ripen after freezing - preferably overnight - as this will bring out the cheesecake flavor. I still longed for a little more blueberry flavor, because it wasn't very pronounced, so maybe next time I'll add a little cinnamon to the blueberry sauce. Thank you, Melissa, for sharing this fantastic recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 14, 2009
I thought this was really good. Be sure to read several reviews prior to making (I always do this with every recipe) and you'll have a 5 star ice cream with this one! Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 29, 2008
I don't usually use pudding in my ice cream, so I was skeptical. This was fantastic. I cut the sugar to 1 C and used 2 C heavy whipping cream and 2 C whole milk. Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Oct. 27, 2008
Oh Yea! This has now become my all time favorite ice cream. I loved how the graham cracker crumbs did not get soggy and the blueberry sauce is delicious. The only thing I did differently was use almond extract instead of vanilla. I plan to make this at thanksgiving this year. Thank you!!!
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Cooking Level: Expert

Home Town: Newnan, Georgia, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 25, 2008
A.Maz.Ing. Seriously. Followed the recipe exactly, except that I mashed the blueberries in the sauce a little. This was the best homemade ice cream I have ever made!
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Cooking Level: Expert

Home Town: Delaplane, Virginia, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 10, 2008
I made this with strawberries since that's what I had on hand. Made 1/4 of the recipe since too much of this in the freezer would just be too uber-tempting ;-) Fantastic end result!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 29, 2008
Wow! So good! I prepped the blueberry mixture (I must remember to mash them in the pot when the mixture is nearly done simmering as I didn't care for the frozen lumps I encountered here and there- I'm also going to use a pint container of berries instead of 1 1/4 cups next time), the graham cracker mixture and the liquid yesterday (less 1/4 cup sugar: our family likes the sweetness ratio of 3 cups cream/half&half/milk/etc. to 3/4 cups sugar. I knew the pudding was going to be sweet on its own so I reduced the sugar.) and added the cheesecake pudding mix to it today and churned it. I have the KitchenAid Ice Cream Maker and the mixture was darned near the top when it was done. I broke up the batch into two different containers using most of the blueberry mixture in one and using some homemade strawberry jam in the other. 2 different tastes from one churning! I chose not to pat down the graham cracker mixture in the pan and simply stirred it several times as it baked and now have a loose, crispy, tasty mixture stashed in my freezer. I didn't use even a quarter of it between the two batches, and simply sprinkled some extra atop the ice cream in the dessert dishes. Unbelievably delicious ice cream! Thanks so much for posting, Melissa!
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Cooking Level: Expert

Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 13, 2008
This is so delicious!!! It is very creamy with great flavor. I didn't change a thing though next time I might try it with rasberries. Excellent recipe!
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Cooking Level: Expert

Home Town: Olathe, Kansas, USA
Living In: Centerton, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 13, 2008
This may very well be the creamiest ice cream I've ever had. My brother in law (who is SO picky) said it tastes just like Cold Stone! I wasn't too keen on using up the whole quart of cream (as it's so expensive, and I didn't want it to be TOO rich!), so I used 3 cups cream and 3 cups whole milk (instead of a quart of cream and 2 cups milk). It was PERFECT. Also, the cheesecake pudding was AWESOME in this. I debated on using cream cheese and am REALLY glad I didn't! The pudding was probably BETTER.
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 9, 2008
This ice cream is amazing!!!!! This is the second time I have made it and it is fabulous, creamy, sweet, rich, and wonderful all at the same time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 7, 2008
Made this for a dinner party and it was fantastic! I prepared exactly to the recipe using fresh blueberries. The graham filling was a "crumbly" consistency after cooking and did not get soggy in the ice cream(even after a few days).
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