Blueberry Cheesecake Ice Cream Recipes

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
• Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
• Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
• Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, 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)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• For Berry Mix:.
• In a small saucepan, combine sugar and cornstarch.
• Gradually stir in water until smooth.
• Stir in blueberries and lemon juice and bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
• Cover and refrigerate until chilled.
• For "Crust" Mix:.
• 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 and bake at 350° for 10-15 minutes or until lightly browned.
• Cool completely on a wire rack.
• Ice Cream Mix:.
• Meanwhile, in a large bowl, whisk the "cream mixture" 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).
• Crumble the graham cracker mixture.
• In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
• Freeze in airtight freezer container.