Blueberry Cheesecake Ice Cream Recipe - Allrecipes.com
Blueberry Cheesecake Ice Cream Recipe
  • READY IN 3+ hrs

Blueberry Cheesecake Ice Cream

Recipe by  

"Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 3 hrs 15 mins
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Reviews More Reviews

Jan 28, 2013

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. I made it in three batches and layered it as stated in the recipe.

 
Aug 30, 2012

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

 
Aug 18, 2013

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. Delish!

 
Sep 18, 2012

Delicious! One of our favorite flavors now.

 
Aug 09, 2012

So good. Instant hit in our house.

 
Mar 02, 2014

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

 
Sep 16, 2013

Everyone loved it?? I substituted cheese cake pudding.

 
Sep 08, 2013

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. Next time I will need to make two freezers!

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 29.6 g
  • 45%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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