Blueberry Cheesecake Ice Cream
Total Time
1 hr 5 mins
Prep Time
45 mins
Cook Time
20 mins
Rating
0 out of 5 stars
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Ingredients
2 quarts
- Blueberry Sauce:
- ¼ cup sugar
- 1½ teaspoons cornstarch
- ¼ cup water
- ¾ cup fresh or frozen blueberries
- 1½ teaspoons lemon juice
- Graham Cracker Mixture:
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- ¼ cup butter, melted
- Ice Cream:
- ¾ cup sugar
- ½ cup instant cheesecake pudding mix (3.4-ounce package)
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
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Preparation
Step 1
1. 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.
Step 2
2. In a large bowl, combine the cracker crumbs and sugar. Stir in butter. Pat into an small ungreased baking pan. Bake at 350° F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
Step 3
3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
Step 4
4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Step 5
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Chef's notes
Nutritional values are based on one serving.
When making the blueberry sauce, consider smashing the blueberries for a smoother texture.
