Blueberry Cheesecake Ice Cream
Indulge in a delightful treat with this luscious blueberry cheesecake ice cream recipe. Creamy cheesecake-flavored ice cream is swirled with a sweet blueberry sauce and a buttery graham cracker crust, creating a perfect balance of flavors and textures in each spoonful. This homemade ice cream is sure to impress your taste buds and satisfy your dessert cravings!
— Constant Cookbook
Ingredients
- :
- ¼ cup sugar
- 1½ teaspoons cornstarch
- ¼ cup water
- ¾ - 1 cup fresh or frozen blueberries
- 1½ teaspoons lemon juice
- :
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- ¼ cup butter, melted
- :
- ¾ cup sugar
- ½ (3.4-ounce) package instant cheesecake pudding mix
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- 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 and sugar. Stir in butter. Pat into an small ungreased baking pan. Bake at 350° 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.
- 4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Cook Time
20M
Prep Time
PT45M
Yield
About 2 quarts
Nutrition
- Calories: 1823 kcal
- Carbohydrate Content: 182 g
- Protein Content: 12 g
- Fat Content: 119 g
- Saturated Fat Content: 72 g
- Cholesterol Content: 399 mg
- Sodium Content: 959 mg
- Fiber Content: 2 g
- Sugar Content: 146 g
- Serving Size: 1 serving
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