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Blueberry Cheesecake Ice Cream
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
195 minutes
Indulge in creamy blueberry cheesecake ice cream with swirls of homemade blueberry sauce, smooth vanilla ice cream, and a crunchy graham cracker crust. Perfect for summer cravings.
Ingredients:
  • 0.5 cup white sugar
  • 1 tablespoon cornstarch
  • 0.5 cup water
  • 1.25 cups blueberries
  • 1 tablespoon lemon juice
  • 2.25 cups graham cracker crumbs
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup butter, melted
  • 4 cups heavy whipping cream
  • 2 cups milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 2 teaspoons vanilla extract
Instructions:
  • In a small saucepan, mix 1/2 cup sugar and cornstarch until smooth. Add water gradually. Mix in blueberries and lemon juice, then bring to a boil. Simmer uncovered on low heat until slightly thickened, about 5 minutes. Chill covered in the refrigerator for about 30 minutes before serving.
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • In a large bowl, mix together graham cracker crumbs, 2 tablespoons of sugar, and cinnamon. Stir in melted butter and press the mixture into a 10x15-inch baking pan without greasing it.
  • Bake the crust in a preheated oven until lightly browned, which should take about 10 to 15 minutes. After baking, allow the crust to cool completely on a wire rack before crumbling it.
  • In a large bowl, combine cream, milk, 1 1/2 cups sugar, pudding mix, and vanilla extract, whisking well. Fill ice cream freezer cylinder two-thirds full and freeze as per manufacturer's instructions. Refrigerate the remaining mixture until ready to freeze, whisking it before adding to the cylinder to ensure a smooth texture.
  • In a large bowl, alternate layers of creamy ice cream, crunchy graham cracker mixture, and zesty blueberry sauce three times. Give it a gentle swirl to mix the flavors. Freeze until it's time to enjoy!

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