Blueberry Cheesecake Ice Cream
Description
This blueberry cheesecake ice cream recipe is made with homemade blueberry sauce, vanilla ice cream, and a graham cracker crust for the perfect treat.
Ingredients
•
1/2 cup white sugar
•
1 tablespoon cornstarch
•
1/2 cup water
•
1 1/4 cups blueberries
•
1 tablespoon lemon juice
•
2 1/4 cups graham cracker crumbs
•
2 tablespoons white sugar
•
1/2 teaspoon ground cinnamon
•
1/2 cup butter, melted
•
4 cups heavy whipping cream
•
2 cups milk
•
1 (3 1/2 ounce) package instant vanilla pudding mix
•
2 teaspoons vanilla extract
Directions
1
Combine ½ cup sugar and cornstarch in a small saucepan; stir in water until smooth. Add blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate blueberry syrup until chilled, about 30 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into an ungreased 10x15-inch baking sheet.
4
Bake graham cracker crust mixture in the preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble.
5
Whisk cream, milk, remaining 1 ½ cups sugar, pudding mix, and vanilla extract in a large bowl. Transfer mixture, in batches, to an ice cream maker; freeze according to the manufacturer's directions. Refrigerate remaining cream mixture; whisk before churning.
6
Layer ice cream, graham cracker mixture, and blueberry sauce in a large bowl; swirl to combine. Freeze until ready to serve.