Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat.

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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in 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 1 1/2 cups sugar, pudding mix, whipping cream, milk, 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

458.7 calories; 3.1 g protein; 46.5 g carbohydrates; 99.2 mg cholesterol; 238.5 mg sodium. Full Nutrition

Reviews (19)

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Most helpful positive review

Rating: 5 stars
01/28/2013
This was so good! I entered in an ice cream contest we had at our church and won 1st place out of 6 entries! Since it was a cheesecake ice cream I used Cheesecake Pudding instead of vanilla. I made it in three batches and layered it as stated in the recipe. Read More
(11)
28 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2013
This was so good! I entered in an ice cream contest we had at our church and won 1st place out of 6 entries! Since it was a cheesecake ice cream I used Cheesecake Pudding instead of vanilla. I made it in three batches and layered it as stated in the recipe. Read More
(11)
Rating: 5 stars
08/18/2013
Oh my wonderful! Best ice cream ever! I used raspberries since my husband does not care for blueberries used cheesecake sugar free pudding and 2 cups half and half and 2 cups heavy whip cream. Delish! Read More
(9)
Rating: 4 stars
08/30/2012
this recipe is very very rich can't eat much of this but it is really good I guess that is a good thing lol Read More
(6)
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Rating: 5 stars
06/28/2012
I had seen a similar recipe but this was my first time to try the pudding mix in the ice-cream base- WOW! this makes great ice cream. I've made it twice in a week for family and for work associates - EVERYONE gave it 5 STARS. Read More
(3)
Rating: 5 stars
08/14/2013
absolutely delicious! add your favorite alcohol to the cream mixture (i added about 2 tbsp butter ripple schnapps) adds a little extra flavor and helps prevent the ice cream from freezing too hard Read More
(2)
Rating: 5 stars
03/16/2013
Every time we host a sleepover this is the most-requested dessert! Due to DS's allergies I modified the recipe and removed the graham cracker crumbs 2 tbsp white sugar 1/2 tsp cinnamon and 1/2 c butter. I used fat-free half-and-half instead of whipping cream and it was still creamy and delicious and fun to make with kids! Read More
(2)
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Rating: 5 stars
09/18/2012
Delicious! One of our favorite flavors now. Read More
(1)
Rating: 5 stars
09/16/2013
Everyone loved it?? I substituted cheese cake pudding. Read More
(1)
Rating: 5 stars
05/10/2013
Recipe as written is great and adding cinnamon and a tiny but of almond extract I kicks up the flavor a notch- nit necessary though! Read More
(1)