Monday, August 20, 2012

Blueberry Cheesecake Ice Cream

by Cindy

I've really wanted to make homemade ice cream this summer and haven't found the time until this last week.  Christy has spoken about our homemade ice cream memories, but I have a whole lot more of those than she does.  When I was growing up, we made homemade ice cream several times during the summer and it was always a big deal.  We would all sit outside and watch Dad pack in the ice and salt, and wait and wait and wait. When it was finally done, Mom would give us a big mixing bowl to put the mixing beater in.  We would take spoonfuls off of it.  It was soooo good.  It sounds like Christy enjoyed our ice cream making experiences, but I wish that we had made it more often.   I have never been able to replicate the ice cream my mom made.  I think it's just something about the memory of it that can't be replicated  If anyone out there has one of those old fashion custard ice cream recipes, please send them my way. 

I've been on a blueberry and cream cheese kick for the last month, and I saw this recipe a while back and tried it last week. It's a simple recipe, but takes a little time for some of the mixtures to cool before freezing the ice cream.  I made the graham cracker crust and the blueberry sauce the day before, and then I made the ice cream mixture the next day and froze it.  It taste delicious and I like the cheesecake flavor and blueberries together.  After putting it in your freezer, it freezes really hard so I would suggest taking it out of the freezer at least 30 minutes before trying to serve.  With all the new kitchen ice cream makers, it's so quick and easy to make.  Making the ice cream only took 30 minutes, so give it a try and make some memories for your family. 

Blueberry Cheesecake Ice Cream


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract


  • 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.

  • 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° for 10-15 minutes or until lightly browned. 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 three times; swirl. Freeze. Yield: 2 quarts

recipe from
Taste of Home

1 comment:

Anonymous said...

I've made cheesecake ice cream with cream cheese before, (I have it up in a lemon/rosewater recipe) but not with a pudding mix. That sounds intriguing. I wonder how different they are.