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Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Cost $15, save $25

Source: Recommended by CookPal

  • 55 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Blueberry Sauce

    • ½ cup white sugar
    • 1 tablespoon cornstarch
    • 💧 ½ cup water
    • 1 ¼ cups blueberries
    • 🍋 1 tablespoon lemon juice

  • Graham Cracker Crust

    • 2 ¼ cups graham cracker crumbs
    • 2 tablespoons white sugar
    • ½ teaspoon ground cinnamon
    • 🧈 ½ cup butter, melted

  • Ice Cream Base

    • 4 cups heavy whipping cream
    • 🥛 2 cups milk
    • 1 ½ cups white sugar
    • 1 (3.5 ounce) package instant vanilla pudding mix
    • 2 teaspoons vanilla extract

STEPS

1

Combine sugar and cornstarch in a small saucepan; stir in water, blueberries, and lemon juice. Boil and simmer until slightly thickened. Chill for 30 minutes.

2

Preheat oven to 350°F (175°C).

3

Mix graham cracker crumbs, sugar, cinnamon, and melted butter; pat into a baking pan. Bake until browned, cool completely, then crumble.

4

Whisk cream, milk, sugar, pudding mix, and vanilla as the ice cream base. Freeze according to ice cream maker instructions.

5

Layer ice cream, graham cracker crumbs, and blueberry sauce; swirl, freeze, and serve.

NUTRIENTS

Per 1 serving

🔥

459

Calories

  • 3
    Protein
  • 47
    Carbs
  • 30
    Fats

💡 Ensure the blueberry sauce is properly chilled to prevent melting during assembly.Crumble the graham cracker crust thoroughly for even distribution in the ice cream.Using high-quality vanilla extract enhances flavor.Freeze leftovers in airtight containers for up to 2 weeks.