Reviewed: Sep. 27, 2009

I can't get enough of this ice cream! I didn't change anything and it turned out perfect!

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camanda

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Reviewed: Sep. 17, 2009

A-MA-ZING!

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i. heart. food.

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Reviewed: Sep. 8, 2009

Awesome recipe. I followed a previous poster's advice and purchased blueberry sauce and a graham cracker crust. My ice cream maker was not making it thick enough so I actually poured the mixture into the pre-made crust and added the blueberry sauce, and then swirled it a few times. It ended up being a blueberry cheesecake ice cream pie. It was a huge crowd pleaser.

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Dave

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Reviewed: Sep. 7, 2009

It is funny to read the wide variety of reviews. Too sweet, too mild, not tart enough, too much crust, enough crust... I guess it is a matter of preference. This recipe has a great flavor. I love the idea of making my own blueberry sauce. And the cheesecake addition made the ice cream not overly sweet. Where I messed up, I think, is when I used 2% milk. The recipe is non-specific about the type of milk and I didn't think anything of it when I added our normal 2%. However, the ice cream was a bit ice milky and was NOT the texture I was going for. Still had great flavor though, don't get me wrong! Next time I make this (which will be soon because it is a good recipe) I will either use whole milk or half and half for the 2 cups milk called for, and hopefully it will be creamier.

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TOBSCHOLARLY

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

I wish I had added more lemon juice and slightly less sugar to my blueberry mixture. Blueberries were in season here, so they were sweeter than usual (yummy!). I would've liked more of a contrast between the ice cream's sweetness and the blueberry tartness. I also made the graham crust in the recipe, but this can be simplified by buying a pre-made crust and breaking it into pieces. I also added some cinnamon to the blueberries and graham crackers. Very tasty!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

Best ice cream ever!

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macybay

Cooking Level: Expert

Living In: Louisa, Virginia, USA

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Reviewed: Aug. 24, 2009

The flavor of this recipe is delicious, and I actually used strawberries instead of blueberries. I also didn't use all of my graham cracker crumbs. My main problem that I had with this recipe was that it was too creamy. It tasted more like frozen whipped cream with stuff stirred into it. If I ever make it again, I might use my favorite vanilla ice cream recipe and put half a package of the cheesecake pudding mix.

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Nancy B.

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

This was delicious!!! I thought it was a little too sweet so next time, I will use a little less sugar and maybe half cheesecake and half vanilla pudding. I also let my batter chill in the fridge for 2 hours and then after layering the ingredients and swirling, I stuck it directly in the freezer, taking it out every 30 minutes and mixing it up until the edges were completely frozen. The family loved it!

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Ruthie

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Reviewed: Jul. 17, 2009

WOW, this recipe is AMAZING!!! I put the graham cracker crust on a cookie sheet with a thinkness of 1/2 a centimeter. The ice cream batter I let chill for 2 hours before putting in my ice cream maker. When combining the topping, crust, and ice cream at the end I put 1/4 of the ice cream batter first then topped with 1/2 graham cracker crust then another 1/4 batter then blueberry topping and then another 1/4ice cream and the rest of graham cracker crust then folded the layers over themselves. This was an amazing ice cream, the blueberry wasn't overwhelming so double the blueberry topping if you want a more dominate blueberry flavoring. Very good all in all, this has become a family favorite overnight. I think next time I'll try this with strawberries instead.

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ANGELSTAR

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jul. 12, 2009

Wow, this recipe is labor intensive unless you take some shortcuts! I didn't, but I'm glad I had some warning that bf wanted this ice cream. he asked me this morning to make a blueberry ice cream, and when I found this I knew I had to make it. He adores blueberries AND cheesecake, so I didn't have much choice. I made the graham cracker crust and the blueberry sauce earlier in the day. When bf came home with the instant chesecake filling and the milk, we made the ice cream. He wanted me to use splenda and purchased sugar free cheesecake filling, so if anyone is curious to know if it works with sugar free ingredients, there you go. It worked just fine. I'm not the best at swirling (I understand the concept but can't really do it well), so it doesn't really look swirled--more mixed, but bf loved it. Definitely it's a recipe he'll want me to make again. Despite how time consuming it is, it really isn't that difficult. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 5, 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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tireland

Cooking Level: Intermediate

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Reviewed: Jul. 4, 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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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jul. 1, 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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Melissa H

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jun. 29, 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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DEBI S

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Reviewed: Jun. 25, 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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Blessed

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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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AMYSHMAME

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Reviewed: Jun. 22, 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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boojo

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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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Ashley

Cooking Level: Intermediate

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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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tamiann

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Reviewed: May 25, 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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THEPETALER

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Blueberry Cheesecake Ice Cream

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