Blueberry Cheesecake Ice Cream
Savory sweet!
This blueberry cheesecake ice cream recipe is divine! The best you will ever have! With a graham cracker crunch in the ice cream that stays crunchy.
| Ingredients | Directions | | *** | On stove top combine sugar and cornstarch. Stir in water having heat on medium. Stir in blueberries and lemon juice. Bring to boil then reduce heat to a simmer. Continue to simmer uncovered until slightly thickened about 5 minutes. Cover and put in the refrigerator.
Preheat oven at 350 F. In a bowl combine graham cracker, sugar, and cinnamon. Drizzle in butter. Stir ingredients together making it moist. Pat in a 13*9 pan ungreased. Bake for 10-15 minutes or until golden. When done cool completely on wire rack.
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 somelumps).
In a large freezable container make layers of 1/3 of ice cream, 1/3 of crumbled graham cracker, and 1/3 blueberry sauce, repeat until ingredients are finished. Now take large spoon and swirl together. (do not mix together just swirl) and freeze. | | Blueberry Sauce | | 1) | 1/2 cup sugar | | 2) | 1 tbsp cornstarch | | 3) | 1/2 cup water | | 4) | 1 1/4 cups fresh or frozen blueberries | | 5) | 1 tbsp lemon juice | | Graham Cracker Mixture | | 6) | 2 1/4 cups graham cracker crumbs | 7)
| 1 tbsp sugar | | 8) | 1/2 tsp ground cinnamon | | 9) | 1/2 cup butter, melted | | Ice Cream | | 10) | 1 1/2 cups sugar | | 11) | 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix | | 12) | 3 cups heavy whipping cream | | 13) | 3 cups milk | | 14) | 2 tsp vanilla extract |
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