Blueberry Cheesecake Ice Cream My Way Recipes
BLUEBERRY CHEESECAKE ICE CREAM
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! -Melissa Symington, Neche, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 quarts.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 459 calories, Fat 30g fat (18g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CHEESECAKE ICE CREAM
Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat.
Provided by gail0
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 3h15m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 46.5 g, Cholesterol 99.2 mg, Fat 29.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 17.7 g, Sodium 238.5 mg, Sugar 36.8 g
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