Blueberry Cheesecake Ice Cream

Name: Blueberry Cheesecake Ice Cream
Prep time: 25 min
Cook time: 20 min
Total time: 195 min
Ingredients: 0.5 cup white sugar; 1 tablespoon cornstarch; 0.5 cup water; 1.25 cups blueberries; 1 tablespoon lemon juice; 2.25 cups graham cracker crumbs; 2 tablespoons white sugar; 0.5 teaspoon ground cinnamon; 0.5 cup butter, melted; 4 cups heavy whipping cream; 2 cups milk; 1.5 cups white sugar; 1 (3.5 ounce) package instant vanilla pudding mix; 2 teaspoons vanilla extract

4.8

(30)

21 Reviews

7 Photos

This blueberry cheesecake ice cream with the flavor of fresh blueberries and crunchy pieces of graham cracker crust in every bite makes a delicious summertime dessert.

Recipe by gail0

Updated on May 15, 2023

Bowl with three scoops of blueberry cheesecake ice cream garnished with fresh blueberries.

7

Prep Time:

25 mins

Cook Time:

20 mins

Additional Time:

2 hrs 30 mins

Total Time:

3 hrs 15 mins

Servings:

16

Jump to Nutrition Facts

Ingredients

½ cup white sugar
1 tablespoon cornstarch
½ cup water
1 ¼ cups blueberries
1 tablespoon lemon juice
2 ¼ cups graham cracker crumbs
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ cup butter, melted
4 cups heavy whipping cream
2 cups milk
1 ½ cups white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 teaspoons vanilla extract

Directions

Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into ungreased 10x15-inch baking pan.
Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
Whisk cream, milk, 1 1/2 cups sugar, pudding mix, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

Nutrition Facts (per serving)

459	Calories
30g	Fat
47g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 459
% Daily Value *
Total Fat 30g	38%
Saturated Fat 18g	89%
Cholesterol 99mg	33%
Sodium 239mg	10%
Total Carbohydrate 47g	17%
Dietary Fiber 0g	1%
Total Sugars 37g
Protein 3g
Vitamin C 2mg	10%
Calcium 79mg	6%
Iron 0mg	1%
Potassium 104mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.