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Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

"'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."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. 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.
  2. 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.
  3. 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).
  4. 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

Read all reviews 85
  1. 104 Ratings

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Most helpful positive review

This is the best ice cream ever!! I was feeling lazy so I threw in a can of blueberry pie filling and two store-bought graham cracker crusts near the end of the churning instead of making them m...

Most helpful critical review

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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This is the best ice cream ever!! I was feeling lazy so I threw in a can of blueberry pie filling and two store-bought graham cracker crusts near the end of the churning instead of making them m...

This recipe is fantastic! Next time I will crush my blueberries, as they became little blueberry ice cubes once frozen. Don't limit yourself to just this one flavor. I use the ice cream base fro...

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...

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...

No eggs and no cooking... Count me in!I doubled the recipe for my 6 quart ice cream maker. I used 1 quart heavy cream and 2 quarts half and half. I reduced the sugar in the cream mixture by on...

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 ...

This was awesome!!! So rich and creamy. I left out the graham cracker crust part and used raspberries instead of blueberries. Everyone raved about it. My Mom is going to go buy and ice cream mac...

This recipe ROCKS!! The whole family loved it. It was nice and creamy! The recipe made way more graham cracker mixture, just bagged and stuck it in the freezer to use the next time I make this i...

Delicious!

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