Skip to main content

Blueberry Cheesecake Ice Cream

July is #NationalIceCreamMonth so what a great reason to break out my Kitchen Aid ice cream attachment and whip up a batch! It's also blueberry season here in New England, so I was excited to find Melissa's recipe for Blueberry Cheesecake Ice Cream on the Taste of Home Website.

The reviews were saying that the graham topping could be halved but I did the full recipe. I also made double the blueberry mixture with the intention of using some of it later on pancakes.  

When I layered my ice cream in the containers, I put a layer of the graham crumble and some more dollops of blueberry on the bottom, then did 3 more layers.  Who doesn't love more mix-ins?

I scooped longways across the top of the container.  I like a fixed scoop for ice cream rather than one with a sweeper.

 

Look at that beautiful swirl of berry and graham cracker crumble!

 
Thank you so much to Radha for hosting and to all of the other #FestiveFoodies for sharing their recipes today.  Be sure to check them out using the links down below!


Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
  • 1 1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
ICE CREAM:
  • 1 1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Instructions

  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 over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  2. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack.
  3. Meanwhile, 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).
  4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.
Source: https://www.tasteofhome.com/recipes/blueberry-cheesecake-ice-cream/

Other ice cream recipes you may enjoy:

Homemade Fresh Strawberry Ice Cream

Cowtipper Shake

ice cream, blueberries, dessert
Ice cream, dessert
American



You Scream, I Scream, We All Scream For Ice Cream! We are celebrating National Ice Cream Day in our #FestiveFoodies hosted by Radha from Magical Ingredients.  Join us for celebrating #NationalIcecreamDay with wonderful flavors of ice cream perfect for the summer.





Labels:

Comments

  1. Hezzi-DJuly 16, 2021 at 6:51 AM

    This sounds delicious! I love the addition of the cheesecake pudding in the mix!

    ReplyDelete
  2. A Day in the Life on the FarmJuly 16, 2021 at 8:08 AM

    I'm sharing blueberry cheesecake ice cream on Sunday. Mine didn't have the graham crackers in it though....that is genius!!

    ReplyDelete
  3. Kathleen The Fresh CookyJuly 16, 2021 at 10:50 AM

    Love the combo of crunchy and summer fresh sweet, cannot wait to try it!

    ReplyDelete
  4. Lynn @ Fresh April FloursJuly 16, 2021 at 2:49 PM

    I am so into all these textures! How fun!

    ReplyDelete
  5. AmyJuly 19, 2021 at 9:41 AM

    This flavor is on my must-make list! I made some popsicles with this combo a while back and they were divine so I can't wait to try this recipe. YUM!

    ReplyDelete
  6. KathyJuly 19, 2021 at 9:43 AM

    Two of my favorite things rolled into one delicious treat.

    ReplyDelete
  7. Inger @ Art of Natural LivingJuly 19, 2021 at 11:34 AM

    This is such a great flavor combo. All the goodness of cheesecake--and those wonderful bluberries!

    ReplyDelete
  8. RadhaJuly 25, 2021 at 5:28 PM

    Love it! Yummy! I love cheesecakes and icecreams, when combined this is absolutely divine and would love to have the entire bowl for myself. Your recipe is amazing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba
Post a Comment
Read more

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
7 comments
Read more

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi
8 comments
Read more