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Blueberry Cheesecake Ice Cream.

With how hot and humid this summer has started out, there isn’t anything more refreshing than a bowl of homemade ice cream. When our cousin, Eleanor, stopped by the other week and gave us a big bag of fresh blueberries, I just had to try out a recipe for Blueberry Cheesecake Ice Cream.

And it was the perfect treat! Cold, refreshing, and addictively delicious.

Blueberry Filling:
2 cups of fresh blueberries
3/4 c granulated sugar
1/2 Tbsp corn starch
1/2 c water

Graham Cracker Crumbles:
2 c Graham Cracker Crumbs
1 Tbsp granulated sugar
1 tsp ground cinnamon
1/2 c butter, melted

Ice Cream:
2 c heavy cream
4 c whole milk
1 1/2 c granulated sugar
1 Tbsp vanilla extract
2 tsp ground cinnamon
1 pkg cheesecake or vanilla instant pudding

Blueberry Filling:
1) Combine the sugar and corn starch in a small saucepan. Gradually add the water, stirring until combined. Add the fresh blueberries and bring to a boil over medium heat. Reduce heat to low and allow the mixture to simmer until it begins to thicken. Refrigerate until completely cooled.

Graham Cracker Crumbles:
1) Preheat oven to 350F degrees.

2) In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Add the melted butter and use a fork to combine completely. Using your hands, pat the graham cracker mixture into a 9×9 glass pan (or really any glass pan of a similar size). Bake until lightly browned (about 15-20 minutes – give or take). Once out of the oven, allow to cool completely, then crumble and set aside.

Ice Cream:
1) Combine the sugar, whole milk, and heavy cream in a large saucepan. Bring to a simmer over medium low heat until the sugar is completely dissolved. Remove from heat and stir in the vanilla extract and cinnamon. Refrigerate the mixture and allow it to cool. Once cooled, whisk in the dry pudding mixture. Freeze in an ice cream maker according to the manufacturer’s directions.

2) In a large sealable container, layer the ice cream, graham cracker crumbles, and blueberry filling (in that order) at least two or three times. Use a spoon or rubber spatula to swirl the ingredients. Freeze until you’re ready to serve it.


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