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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:

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.





Comments

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

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

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

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  4. 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!

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  5. Two of my favorite things rolled into one delicious treat.

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

    ReplyDelete
  7. 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

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