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Blueberry Cheesecake Ice Cream

After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota
  • Total Time
    Prep: 55 min. + chilling Process: 20 min. + freezing
  • Makes
    2 quarts

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • GRAHAM CRACKER MIXTURE:
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • ICE CREAM:
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Directions

  • In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  • In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack.
  • Meanwhile, 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 some lumps).
  • Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.
Nutrition Facts
1/2 cup: 459 calories, 30g fat (18g saturated fat), 101mg cholesterol, 252mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 3g protein.

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