Blueberry Cheesecake Ice Cream
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 |
|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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