Recipe for: Blueberry Cheesecake Ice Cream

 

 

Blueberry Cheesecake Ice Cream

By: Melissa Symington 

"'After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right,' relates Melissa Symington from Neche, North Dakota."

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Prep Time: 25 Min       Cook Time: 10 Min       Ready In: 35 Min

Servings

Original Recipe Yield 16 servings

Ingredients

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

Directions

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.
2. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
3. 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 three times; swirl. Freeze.

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