Who doesn’t like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.
It’s the middle of winter and I’m posting a recipe for Lime Sherbet.  Eating freezing cold ice cream in the Winter!  Don’t ya just love it?

Brilliant, huh? Well, the way I figure it is that it is summer time in the Southern Hemisphere, so if you live there… this is for you!  Actually… even if you don’t live there, but love ice cream like me, I think you will like this recipe for lime sherbet. I mean, someone’s gotta eat ice cream year round, right?

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My Lime Sherbet And Ice Cream Memories Go Way Back

I remember as a young girl how excited my sisters and I would be when our Mom would go grocery shopping and buy a carton of ice cream or orange and lime sherbet. She would let us get a taste (1 little spoonful) of the ice cream straight out of the carton when she arrived home from the store.

The ice cream would have softened up a bit on the drive home, and boy was that first taste treat wonderful! Then into the freezer it would go, to firm up. Let me tell ya, the waiting until after dinner for a little scoop of ice cream OR lime sherbet took forever!

The Benefits To Having An INDOOR Ice Cream Maker

I personally can eat ice cream or sherbet any time of day, any season… Hmmm- this explains a lot. The cool part of having an indoor ice cream freezer that conveniently produces ice cream, or in this case, lime sherbet, in about 25 minutes.

It can be snowing or raining outside, and yet we can still quickly make ice cream without a trip to the store. Be very scared… Here’s a picture of the machine we use to wreak havoc on any diet we might be on!

Why pay for a carton of lime sherbet at the grocery store (including all those funny sounding ingredients) when you can make it at home with only 3 main ingredients? I guess I’m just doing my part to save on gasoline expense, or the wear and tear on my tennis shoes. Yep… that’s it… it’s a self-less thing I do when I make homemade ice cream (ha ha).

Hope you’ll give this recipe a try. This lime sherbet has just the right amount of creamy, lime tartness and sweetness to make you love it!

Hope you will consider trying this delicious Lime Sherbet! Have a great day.

Looking For More ICE CREAM Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy ice cream recipes, including:

• Kiwi Mango Sorbet
• Cookies ‘n Cream Ice Cream
• Strawberry Ice Cream
• Cantaloupe Sorbet

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Recipe Booklet

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Lime Sherbet

Prep Time

5 mins

Cook Time

0 mins

Freezing Time

25 mins

Total Time

30 mins

 

Who doesn't like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.

Category: Ice Cream

Cuisine: American

Keyword: lime sherbet

Servings: 7 half cup servings

Calories Per Serving: 102 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 cups WHOLE milk (for best results)
• 1 cup frozen limeade concentrate , thawed
• 3 Tablespoons granulated sugar
• several drops green food coloring (optional)

US Customary - Metric

Instructions

1. Mix the milk, limeade concentrate and granulated sugar in a food processor or blender. If desired, add green food coloring, as well. Mix until ingredients are thoroughly combined.

2. Turn ice cream freezer on. Pour mixture into canister of ice cream freezer. Let the ingredients mix until thickened (about 25-30 minutes).

3. Remove ice cream from canister, and place in covered container in freezer to "ripen" for an hour or two. Serve and enjoy!

Recipe Notes

This sherbet is at it's best if you place it in covered container and let it ripen in the freezer for an hour or two. It will firm up!

Nutrition Facts

Lime Sherbet

Amount Per Serving (1 (1/2 cup serving))

Calories 102 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 10mg3%

Sodium 46mg2%

Potassium 138mg4%

Carbohydrates 15g5%

Sugar 15g17%

Protein 3g6%

Vitamin A 170IU3%

Vitamin C 1.1mg1%

Calcium 118mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

Coffee Ice Cream…yum. It sure sounds good right now! I am sitting here in my Pacific Northwest home, writing this simple homemade ice cream recipe on a day where it will be hitting 95 degrees! A bit of a heat wave today for us Oregonians. Whew…it’s hot out there!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

When it’s this hot outside we LOVE making homemade ice cream! My husband and I love the flavor of this simple and delicious, creamy, and COLD coffee ice cream. I’ve made this recipe too many times to count, for our family and friends. Call me crazy, but I’ve even been known to package up pints of homemade ice cream as surprise gifts for friends!

So Many Ways To Enjoy Coffee Ice Cream!

I’ve added in various ingredients at times (as the mood hits). Some favorite things we enjoy adding are chocolate chips, chocolate fudge, etc. I’ve even served this coffee ice cream on top of brownies, or molten lava cakes (see photo below). This yummy ice cream is always a big hit, whichever way I serve it. We all scream for ice cream, right?

Enjoy this basic coffee ice cream recipe, but make it YOUR OWN! Add whatever goodies you think would make this even better than it already is!

Nothing beats a cup, bowl, or cone with some great homemade coffee ice cream in it (and maybe a bit of hot fudge), on a hot, summer day. I hope you enjoy this recipe, made in your very own ice cream maker.

The Ice Cream Maker I Use

I love the convenience of my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Machine. NO- I am NOT compensated by the manufacturer for saying that…I just LOVE my ice cream maker!. There is no need for ice or rock salt. This machine just plugs into an electrical outlet, and goes to town making great ice cream ready to eat in about 20 minutes!

I can’t even begin to count how many times I’ve made this coffee ice cream over the years! Sure do hope you will give this delicious ice cream a try… I’m sure you will enjoy it!

Looking For More ICE CREAM Recipes?

You can find all of my ice cream recipes in the Recipe Index, which is located at the top of the page. I have quite a few of them you’ll really enjoy, including:

• Cookies ‘n Cream Ice Cream
• Red, White and Blue Ice Cream Sundaes
• Strawberry Ice Cream
• Perfectly Peachy Ice Cream

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Recipe Source: Cuisinart Instruction and Recipe Booklet, page 9 ( copyright 2002 Cuisinart)

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Coffee Ice Cream

Prep Time

5 mins

Cook Time

0 mins

Freezing Time

25 mins

Total Time

30 mins

 

Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

Category: Dessert

Cuisine: American

Keyword: coffee ice cream

Servings: 12 1/2 cup servings

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup whole milk , well chilled
• 3/4 cup granulated sugar
• 3 Tablespoons instant coffee crystals (or espresso powder)
• 2 cups heavy whipping cream , well chilled
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

1. Place the milk, granulated sugar and instant coffee crystals (or espresso powder) into a medium sized mixing bowl.
2. Using a hand mixer (on low speed) or a wire whisk, mix these three ingredients until the sugar and coffee crystals are dissolved. This will take about 1-2 minutes.
3. STIR in the heavy whipping cream and the vanilla extract.
4. Once all ingredients have been combined, pour the ice cream mixture into the canister of your ice cream machine, and freeze according to manufacturer's instructions.

Nutrition Facts

Coffee Ice Cream

Amount Per Serving (0.5 cup)

Calories 203 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 56mg19%

Sodium 24mg1%

Potassium 100mg3%

Carbohydrates 15g5%

Sugar 13g14%

Protein 1g2%

Vitamin A 615IU12%

Vitamin C 0.2mg0%

Calcium 51mg5%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!
Yum… Butter Pecan Homemade Ice Cream! I love butter pecan ice cream and it’s completely decadent flavor! Do you like homemade ice cream? We LOVE it, and make a lot of it here, especially during our warm summer season.

Here’s a wonderful recipe for butter pecan homemade ice cream we enjoyed during the summer of  “The Great Ice Cream Experiment” – the summer where I broke in my new Cuisinart Ice Cream and Sorbet maker.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

The same summer where I tried over 20 recipes/flavors of homemade ice cream as part of my “experiment” *cough, cough*. It was a sacrifice, but someone had to do it…I took one for the team. You’re welcome!

How About Some Other ICE CREAM Recipes?

You might enjoy checking out some of my homemade ice cream recipes, including:  Blueberry Cheesecake, Cantaloupe Sorbet, Strawberry, Coffee, and Chocolate Peanut Butter.

There’s also Chunky Monkey (copycat), Cherry Garcia (copycat), Peach, Kiwi Mango Sorbet, Lime Sherbet, Pina Colada, Rocky Road, and others. You can fin ALL of my recipes in the Recipe Index, which is located at the top of the page.

But… Back To The Butter Pecan Ice Cream

And now back to our regularly scheduled butter pecan ice cream. Oh… it’s so incredibly delicious! YUMMO! I’m telling you, this is one fabulous tasting homemade ice cream!

Yum…Butter Pecan Ice Cream! This is a great recipe…so rich, creamy, buttery and full of crunchy toasted pecans! How could someone NOT like this ice cream? I’ve made it several times since the first time I tried it, and it is a favorite!

This is another recipe I found in one of my old “Taste of Home” magazines (I’ve kept all the back issues because they are packed full of great recipes!). Hope you’ll give it a try!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a wonderful day!

Adapted from: Jenny White Glen, “Taste of Home” magazine, June/July 2004 issue

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Butter Pecan Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Freezing Time

2 hrs

Total Time

2 hrs 30 mins

 

Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!

Category: Dessert, Ice Cream

Cuisine: American

Keyword: butter pecan ice cream

Servings: 12 (1/2 cup) servings (1.5 qts)

Calories Per Serving: 208 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 cup pecans , chopped
• 1 Tablespoon butter
• 1 1/2 cups Half and Half
• 1 cup brown sugar , packed
• 2 eggs , lightly beaten
• 3/4 cup heavy whipping cream
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

1. In a small skillet on low heat, toast the chopped pecans in the butter, stirring until lightly browned. This usually takes about 5-6 minutes. Be careful not to burn the butter!
2. Pour the Half and Half into a heavy saucepan. Heat this to 175 degrees, then stir in the brown sugar; stir until sugar has dissolved.
3. Using a whisk, slowly drizzle a small amount of the hot cream into the eggs, whisking constantly. (This is how you "temper" the eggs, so they will not scramble when added to the hot cream mixture). Slowly pour the tempered egg mixture into the hot cream, whisking constantly the entire time you are adding it in.
4. Cook and stir this over low heat until it reaches a temperature of 160 degrees. Mixture should be able to coat the back of a spoon when done.
5. Remove the cream mixture from the stove. You want to cool this quickly. To do this: Place the pan in a large bowl of ice water; continue stirring for 2 minutes.
6. Once cream mixture has cooled off, add the whipping cream and the vanilla extract.
7. Take some plastic wrap and gently press it right onto the top surface of the ice cream mixture. Place the bowl of ice cream mixture in refrigerator for several hours, (you want it COLD) or overnight.
8. When ready to freeze the ice cream, stir in the toasted, chopped pecans.
9. Fill the canister of your ice cream freezer 2/3 full; freeze according to the manufacturer's instructions. Once done, remove the ice cream to a freezer container and place in your freezer to "ripen" for at least 2-4 hours. This will help to firm up the ice cream. ENJOY!

Recipe Notes

* Prep time includes refrigeration time.

Nutrition Facts

Butter Pecan Ice Cream

Amount Per Serving

Calories 208 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 61mg20%

Sodium 41mg2%

Potassium 101mg3%

Carbohydrates 20g7%

Sugar 18g20%

Protein 2g4%

Vitamin A 395IU8%

Vitamin C 0.3mg0%

Calcium 64mg6%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Five simple ingredients are the only ingredients needed to make absolutely delicious Kiwi Mango Sorbet! It’s a refreshing frozen treat on hot summer days!

A couple of years ago I was fortunate enough to receive a Cuisinart ice cream maker. Guess what I did over summer vacation? Most of the summer I tried out a large variety of ice cream recipes, including this one for Kiwi Mango Sorbet.

I dubbed it my “Summer Ice Cream Experiment” and am slowly adding the various recipes I experimented with to this blog. It is almost Spring and I find myself longing for warm and clear summer nights, sitting out on our deck with family and friends. We really enjoy these nights when we can- talking, laughing and enjoying a dish of homemade ice cream or sorbet until late in the evening. What a simple pleasure, but so wonderful!

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Made A Slight “Tweak” To Another Recipe To Make Kiwi Mango Sorbet

This deliciously refreshing recipe originally was for mango sorbet, but I decided to tweak it slightly by using kiwis as the major component. Of course, I still threw in a fresh mango for good measure, and the sorbet results turned out even better than I had hoped for!

Does It Take A Long Time To Make Kiwi Mango Sorbet?

The entire recipe from start to finish took about 35 minutes to make, and that’s not bad! Then I firmed the sorbet up some in our freezer before serving. This recipe makes a fairly small amount of kiwi mango sorbet, but it can be easily doubled or tripled!

An “inside” ice cream machine been a great addition to our home! (NO…I am not a spokeswoman for this company…I just love this product!) I know this recipe for kiwi mango sorbet would also work in any ice cream maker. This recipe could be doubled easily, for a larger ice cream freezer!

Kiwi mango sorbet has great flavor, and truthfully is so easy to make with an indoor ice cream machine. Hope you enjoy this delicious frozen dessert! It’s really good! Have a great day.

Looking For More ICE CREAM Or SORBET Recipes?

You can find all of my ice cream or sorbet recipes in the Recipe Index, located at the top of the page. A few of our favorites include:

• Cantaloupe Sorbet
• Chunky Monkey Ice Cream (copycat)
• Coffee Ice Cream
• Strawberry Ice Cream
• Perfectly PEACHY Ice Cream

Recipe adapted from: Cuisinart Instruction and Recipe Booklet

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Kiwi Mango Sorbet

Prep Time

35 mins

Cook Time

0 mins

Total Time

35 mins

 

Five simple ingredients are the only ingredients needed to make absolutely delicious Kiwi Mango Sorbet! A refreshing frozen treat on hot summer days!

Category: Ice Cream/Sorbet

Cuisine: American

Keyword: kiwi mango sorbet

Servings: 6 small servings

Calories Per Serving: 250 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 ripe but firm mango , peeled, pitted and cubed
• 7 kiwis , peeled and cubed
• 2/3 cup granulated sugar
• 1/2 cup corn syrup
• 6 Tablespoons fresh lemon or lime juice (I used lemon)

US Customary - Metric

Instructions

1. Place the mango and kiwi cubes, sugar, corn syrup and lemon juice in a food processor or blender that has been fitted with a metal blade. Pulse to chop the fruit up, then continue to process (or blend) until the mixture is thick and smooth. If necessary, use a spatula to scrape down the sides of the blender canister or work bowl.
2. Pour fruit puree into freezer canister and freeze per manufacturer's instructions. Ready in about 25-30 minutes.
3. I recommend putting the finished sorbet in a covered container in the freezer for a couple of hours to "ripen" and firm it up.

Recipe Notes

*This fruit puree can be made up to a day ahead. If making it this way, cover the bowl and keep refrigerated until ready to freeze. Enjoy!

Nutrition Facts

Kiwi Mango Sorbet

Amount Per Serving (1 small serving)

Calories 250

% Daily Value*

Sodium 21mg1%

Potassium 392mg11%

Carbohydrates 64g21%

Fiber 3g13%

Sugar 57g63%

Protein 1g2%

Vitamin A 390IU8%

Vitamin C 114.3mg139%

Calcium 43mg4%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

Making Cantaloupe Sorbet Is Simple!

This would be a perfectly yummy frozen dessert on a warm summer evening…hope you will give it a try. It’s very refreshing! With only 4 ingredients, this cantaloupe sorbet recipe is also simple to prepare! Hope you will give it a try… it’s really tasty!

Looking For More ICE CREAM Or SORBET Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of frozen treat recipes, including Blueberry Cheesecake Ice Cream, Butter Pecan Ice Cream, and Homemade Strawberry Ice Cream! Another sorbet recipe you might enjoy is Kiwi Mango Sorbet – yum!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://tastykitchen.com/recipes/desserts/cantaloupe-sorbet/

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Cantaloupe Sorbet

Prep Time

30 mins

Cook Time

0 mins

Refrigeration Time

6 hrs

Total Time

6 hrs 30 mins

 

Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

Category: Ice Cream/Sorbet

Cuisine: American

Keyword: cantaloupe sorbet

Servings: 8 (1/2 cup) servings

Calories Per Serving: 130 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 whole very ripe cantaloupe , peeled, seeds removed, and cut into chunks
• 2/3 cup granulated sugar
• 1/3 cup light corn syrup
• 6 Tablespoons fresh lemon juice (approx. 2 lemons)

US Customary - Metric

Instructions

1. Add all ingredients to a food processor (or blender) and puree till smooth.
2. Place pureed fruit in the refrigerator (covered), and refrigerate at least 6 hours (or overnight).
3. Pour ingredients into an ice cream maker and freeze per manufacturer's directions.
4. Serve in chilled serving dishes and ENJOY!

Recipe Notes

**Prep time includes chilling time in the refrigerator.
**Be sure to use very ripe cantaloupe for best flavor.

Nutrition Facts

Cantaloupe Sorbet

Amount Per Serving (1 serving)

Calories 130

% Daily Value*

Sodium 20mg1%

Potassium 195mg6%

Carbohydrates 33g11%

Sugar 33g37%

Vitamin A 2335IU47%

Vitamin C 29.7mg36%

Calcium 8mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Blueberry Cheesecake Ice Cream is the PERFECT frozen treat! Blueberry sauce, cream cheese and graham cracker crumbles add to the taste!
It’s Winter (brr!) and guess what? I’m sharing a recipe today for homemade Blueberry Cheesecake Ice Cream (ironic, isn’t it?). However… ice cream is good any time of the year, right? THIS ice cream is absolutely amazing! Why? Because it’s beautiful and delicious, AND is there ever a reason to NOT have ice cream?!  I don’t think so… Two summers ago I received a new ice cream maker as a gift, and I’ve LOVED trying lots of delicious ice cream recipes since then.

Previously I made homemade ice cream outside in our trusty electric ice cream maker, loading the salt and ice in layers, then waiting and waiting. It always turned out wonderful, but was a bit time consuming and messy.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I LOVE My Indoor Ice Cream Machine!

I received a Cuisinart indoor ice cream maker for a birthday… and it has been a game-changer! Now it can be pouring down rain or snowing outside (not that it would EVER happen in Oregon-ha ha) and I can be in my warm little kitchen making ICE CREAM (I know…I’m shouting, but don’t we all scream for ice cream?) No salt or ice to add, and ready in approx. 25 minutes. Yeah…this little ice cream maker is convenient and dangerous (to my waistline).

“Summer Of the Great Ice Cream Experiment”

So…back to my story: I decided to call that summer the “Summer of the Great Ice Cream Experiment”. I tried a new recipe almost every week or two and posted the pics on Facebook. Check out my Recipe Index to see all the ice cream recipes I’ve posted, including Strawberry, Chocolate Peanut Butter, Peach, and Coffee!

Out of all the recipes I tried, this one was my favorite! I made a couple of changes to the original recipe to suit my taste, and voila! An instant “keeper”.

This blueberry cheesecake ice cream is filled with cheesecake flavor, mingled in with with the graham cracker crust swirls, and I must say, the blueberry sauce is amazing! Give this recipe a try…it will NOT disappoint! It’s a party for your mouth.

Making The Blueberry Sauce

Making Blueberry Cheesecake Ice Cream

A graham cracker mixture is made, then it is layered with the blueberry sauce onto the prepared ice cream…

The ice cream is layered with graham cracker mixture, and the blueberry sauce. The blueberry cheesecake ice cream is then put into freezer to fully firm up and “ripen” for several hours.

Now the blueberry cheesecake ice cream is almost ready to serve, after it has firmed up in the freezer. Now all that is left to do before serving is to top it with additional blueberry sauce and graham cracker mixture! That helps to make the presentation of the blueberry cheesecake ice cream look amazing, too!

Serving The Blueberry Cheesecake Ice Cream

When you’re ready to serve, just add a little bit of additional toppings to make it pretty! A little spoonful of blueberry sauce, and a sprinkle of graham cracker mix finishes off the blueberry cheesecake ice cream beautifully! Isn’t it gorgeous??? Grab a spoon, and dig in!

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few ice cream recipes to choose from, including:

• Cookies n’ Cream Ice Cream
• Homemade Strawberry Ice Cream
• Chunky Monkey Ice Cream (copycat)
• Perfectly Peachy Ice Cream

Adapted From: http://www.tasteofhome.com/recipes/blueberry-cheesecake-ice-cream

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Blueberry Cheesecake Ice Cream

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Blueberry Cheesecake Ice Cream is the PERFECT frozen treat! Blueberry sauce, cream cheese and graham cracker crumbles add to the taste!

Category: Dessert

Cuisine: American

Keyword: blueberry cheesecake ice cream

Servings: 8 1/2 cup servings (2 quarts)

Calories Per Serving: 669 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Blueberry Sauce:

• 1/2 cup granulated sugar
• 1 Tablespoons cornstarch
• 1/2 cup water
• 1 1/4 cups fresh or frozen blueberries
• 1 Tablespoon fresh lemon juice

For Graham Cracker Mixture:

• 2 1/4 cups graham cracker crumbs (about 36 squares)
• 2 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter , melted

For Ice Cream:

• 3/4 cup granulated sugar
• 8 oz. package cream cheese , room temperature
• 2 Tablespoons fresh lemon juice
• 2 cups heavy whipping cream
• 1 cup milk
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

1. In a saucepan, combine the sugar and cornstarch. Whisk in the water until the mixture is smooth. Stir in the blueberries and the lemon juice, then bring this mixture to a boil. Reduce the heat, then simmer (uncovered), for 5-6 minutes or until the mixture has thickened slightly. Stir mixture occasionally. Once the berry mixture has thickened, remove from heat. Cover and refrigerate until fully chilled. (I made this hours before making the ice cream)
2. Preheat oven to 350 degrees. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in the melted butter and mix till combined. Pat this crumb mixture into an ungreased 9x13 baking pan. Bake at 350 degrees for 10-15 minutes or until the crumbs are lightly browned. When done, remove; cool mixture completely. (I did this ahead of time, as well). When the mixture is completely cooled off, crumble the graham cracker mixture and set aside.
3. To make the ice cream: In a large bowl, beat all the ice cream ingredients together until the sugar has dissolved (you will have some small cream cheese lumps...this is okay). Fill the ice cream container (the FREEZING cold ice cream container) 2/3 full. Freeze as per the manufacturer's instructions.
4. When ice cream is done, evenly disperse layers of ice cream, cooled and crumbled graham cracker mixture, and blueberry sauce 3 times. Remember to only use half of the crumbled graham crackers and berry sauce for this (it made extra, remember?) Remember to repeat the layers (for a total of 3 times).
5. Layer 1: Ice Cream
6. Layer 2: Graham Cracker Crumbles
7. Layer 3: Blueberry Sauce
8. Swirl through the layers with a knife, being sure to take the tip of the knife all the way to the bottom of the bowl or ice cream storage container you are using. Freeze for at least a couple of hours for the ice cream to "firm up".
9. Once you are ready to serve, scoop it into serving dishes; lightly top each serving with a spoonful of the blueberry sauce and a sprinkling of graham cracker crumbles. Enjoy!

Nutrition Facts

Blueberry Cheesecake Ice Cream

Amount Per Serving (1 (1/2 cup) serving)

Calories 669 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 27g169%

Cholesterol 144mg48%

Sodium 384mg17%

Potassium 187mg5%

Carbohydrates 61g20%

Fiber 1g4%

Sugar 44g49%

Protein 5g10%

Vitamin A 1680IU34%

Vitamin C 4.8mg6%

Calcium 127mg13%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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