Reviewed: Mar. 19, 2012

This ice cream is out of this world. I made it for a family gathering and everyone went nuts over it. It does taste just like the premium ice cream you might find in a gourmet ice cream shop, or maybe something Ben & Jerry's would put out. I used frozen strawberries (which I sliced) instead of blueberries and it was outrageous. Very sweet and creamy and it did taste a lot like strawberry cheesecake. The recipe is a little confusing because it doesn't say what to do with the extra ice cream mix that is left after you fill the ice cream freezer 2/3 full. Do you use it later as part of this recipe? Do you use it for another batch? I read the recipe several times and was not sure, so I decided it must be extra to make another batch, so that is what I will do. Also, this amount of graham cracker mixture is (in my opinion) way too much. I used about half of it, and it still seemed like a lot (the graham cracker mixture has the potential to overpower the flavor of the ice cream if you use too much of it.) I think you can safely HALF the amounts for the graham cracker mixture and you will have plenty.

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Reviewer:

SASSYGIRL2

Reviewed: Jan. 20, 2012

We made this today and it really isn't ice cream. It's more like a home made whipped cream and pudding mixture. Although it is great tasting whipped cream, it's not ice cream.

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Reviewer:

mebrowning

Reviewed: Dec. 24, 2011

Delicious!

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Reviewer:

Missy P

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Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Reviewed: Nov. 15, 2011

My family's favorite ice cream mix. And the recipe is so versatile - have exchanged raspberries and lime for the blueberries, and crumbled waffle cone for the "crust." Everyone loves this recipe!

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Reviewer:

LittleBlue

Reviewed: Sep. 11, 2011

Yum Yum Yum

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Reviewer:

Rabidchkn

Cooking Level: Intermediate

Reviewed: Sep. 7, 2011

This was great!!! Didn't change a thing and will certainly make it again.

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Reviewer:

CLKICK

Home Town: Andalusia, Alabama, USA

Reviewed: Aug. 30, 2011

This icecream is the best. My husband and I couldn't stop eating it. I would make this again and again. I didn't make any changes and I can't wait to experiment with other fruits. Thanks for the recipe!

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Reviewer:

kkennedy

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Reviewed: Aug. 29, 2011

The BEST ice cream I have ever had! A little more work than usual ice cream but totally worth it! Even though I only had the vanilla pudding it STILL tasted so much like cheesecake! So glad we made this, it was delicious!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Aug. 29, 2011

I was excited to make this recipe after reading all the great reviews. It was very easy to make and overall, it tasted great, but it was wayyy too sweet for our taste. I have to admit that I used a larger pudding box, 5.2 oz, since that's all I could find, but I added 2 additonal cups of milk to make up for the extra pudding. I also cut back the sugar in the icecream mixture to 1 cup, but it was still very sweet. My kids even found this to be way too rich and sweet. Also, it says to fill the ice cream freezer 2/3 full and to freeze the rest, but this whole recipe only fill my freezer to just under 1/2 full. I didnt think my freezer is larger than average, but maybe it is??? I will definitely try this again since the overall taste was good, but I think I'll leave the pudding out completely.

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Reviewer:

Carrie

Cooking Level: Intermediate

Living In: Hobe Sound, Florida, USA

Reviewed: Aug. 14, 2011

WOW! Absolutely fabulous! Great, great ice cream, my husband kept saying how good it was. It does freeze hard, but nothing a few seconds of softening in the microwave cannot remedy. Because my Sunbeam ice cream maker's capacity is only 1/2 gallon I did cut all ingredients in half. I LOVE cheesecake so to up the cheesecake flavor I added 4 ounces softened cream cheese and 2 T sour cream. I used frozen strawberries in place of the blueberries as that is what I had on hand, and used the juice from the thawed berries in place of the water. The homemade graham cracker crust pieces are a must. They have a touch of cinnamon in them which the pre-made store crusts do not have. This makes a world of difference in my book. This ice cream tastes even better then Cold Stone's cheesecake ice cream. I know it would be good even without all the berries and graham pieces.

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