'After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right,' relates Melissa Symington from Neche, North Dakota.

Allrecipes Member

Recipe Summary test

25 mins
10 mins
35 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a 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 some lumps).

  • Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Nutrition Facts

460 calories; protein 3.4g; carbohydrates 45.8g; fat 30.2g; cholesterol 99.2mg; sodium 191.4mg. Full Nutrition

Reviews (104)

Rating: 5 stars
This is the best ice cream ever!! I was feeling lazy so I threw in a can of blueberry pie filling and two store-bought graham cracker crusts near the end of the churning instead of making them myself. Read More
Rating: 5 stars
This recipe is fantastic! Next time I will crush my blueberries, as they became little blueberry ice cubes once frozen. Don't limit yourself to just this one flavor. I use the ice cream base from this recipie with lots of other add-in's and flavors. It's easy to prepare and the texture is smooth and creamy, unlike most homemade ice cream that I have made in the past that turned out icy and grainy. This one is a winner! Read More
Rating: 5 stars
This may very well be the creamiest ice cream I've ever had. My brother in law (who is SO picky) said it tastes just like Cold Stone! I wasn't too keen on using up the whole quart of cream (as it's so expensive, and I didn't want it to be TOO rich!), so I used 3 cups cream and 3 cups whole milk (instead of a quart of cream and 2 cups milk). It was PERFECT. Also, the cheesecake pudding was AWESOME in this. I debated on using cream cheese and am REALLY glad I didn't! The pudding was probably BETTER. Read More
Rating: 4 stars
I made this ice cream yesterday morning to serve as dessert later that night. The end result was really, really good but I did make some changes; and when I make it again, I will further refine the recipe. I kept the blueberry sauce the same (used frozen blueberries) and it was good. I made the graham cracker crust the same, but next time I will use about 1.5 cups of crumbs and no sugar. The crumbs are sweet enough on their own considering you're adding them to ice cream and you do need to reduce the amount of crumbs (or increase the amount of butter), because I didn't really get a crust, it was very crumbly. I did chance the ice cream significantly, I used 1 can of sweetened condensed milk, 1.5 cups of 1% milk and 1.5 cups of table cream. I also reduced the amount of sugar to 3/4 cup (I will further reduce it to 1/2 cup next time). The biggest change I made was to omit the pudding and used real cream cheese. I microwaved about 4 oz and whisked it until it was just little lumps, then I cut up another 2 ounces into tiny squares and added that. The end result was really good, but a bit too sweet for us. Read More
Rating: 5 stars
No eggs and no cooking... Count me in!I doubled the recipe for my 6 quart ice cream maker. I used 1 quart heavy cream and 2 quarts half and half. I reduced the sugar in the cream mixture by one third, and it was just right. I subbed strawberries for blueberries and followed another reviewer's suggestion by using prepackaged graham cracker pie crust in place of the graham cracker mixture. This is the best ice cream I've ever made, and I've made a lot of ice cream! Read More
Rating: 5 stars
Made this for a dinner party and it was fantastic! I prepared exactly to the recipe using fresh blueberries. The graham filling was a "crumbly" consistency after cooking and did not get soggy in the ice cream(even after a few days). Read More
Rating: 5 stars
This was awesome!!! So rich and creamy. I left out the graham cracker crust part and used raspberries instead of blueberries. Everyone raved about it. My Mom is going to go buy and ice cream machine just because of this recipe! Read More
Rating: 5 stars
This recipe ROCKS!! The whole family loved it. It was nice and creamy! The recipe made way more graham cracker mixture, just bagged and stuck it in the freezer to use the next time I make this ice cream. Which may be once a week the way the family has been asking for it. Thank you so much for the recipe!!! Read More
Rating: 5 stars
I made this with strawberries since that's what I had on hand. Made 1/4 of the recipe since too much of this in the freezer would just be too uber-tempting ;-) Fantastic end result!!! Read More