Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

gail0 2

"Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat."
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3 h 15 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
  4. Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
  5. Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
  6. Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.



This was so good! I entered in an ice cream contest we had at our church and won 1st place out of 6 entries! Since it was a cheesecake ice cream I used Cheesecake Pudding instead of vanilla. ...

Oh my wonderful! Best ice cream ever! I used raspberries since my husband does not care for blueberries, used cheesecake sugar free pudding and 2 cups half and half and 2 cups heavy whip cream. ...

this recipe is very very rich can't eat much of this but it is really good I guess that is a good thing lol

Every time we host a sleepover, this is the most-requested dessert! Due to DS's allergies, I modified the recipe and removed the graham cracker crumbs, 2 tbsp white sugar, 1/2 tsp cinnamon, and ...

the best ice cream I've made. Everyone loves it.

Wow! Absolutely THE Best ice cream I have ever made! I did use the instant cheesecake pudding mix instead of the vanilla. Otherwise, I made it as written. Everyone loved it and wanted more. ...

Delicious! One of our favorite flavors now.

So good. Instant hit in our house.

I had seen a similar recipe but this was my first time to try the pudding mix in the ice-cream base- WOW! this makes great ice cream. I've made it twice in a week for family and for work asso...