Blueberry Cheesecake Ice Cream Recipe

Name: Blueberry Cheesecake Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white sugar; 1 tablespoon cornstarch; 1/2 cup water; 1 1/4 cups blueberries; 1 tablespoon lemon juice; 2 1/4 cups graham cracker crumbs; 2 tablespoons white sugar; 1/2 teaspoon ground cinnamon; 1/2 cup butter, melted; 1 1/2 cups white sugar; 1 (3.5 ounce) package instant vanilla pudding mix; 4 cups heavy whipping cream; 2 cups milk; 2 teaspoons vanilla extract

Servings: persons

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

1
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.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
4
Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
5
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.
6
Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

1858

kcal

Calories

126

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup white sugar, 1 tablespoon cornstarch, 1/2 cup water, 1 1/4 cups blueberries, and more.

Yes, Blueberry Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Blueberry Cheesecake Ice Cream

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