It’s Winter (brr!) and I’m sharing a recipe for homemade Blueberry Cheesecake Ice Cream. Ice cream is good any time of the year, right? THIS ice cream… is absolutely amazing!Blueberry Cheesecake Ice Cream is the PERFECT summer frozen treat! Homemade blueberry sauce cream cheese and graham cracker crumbles add to the fantastic taste!
Why? Because it’s amazing 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.

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.

I LOVE My Indoor Ice Cream Machine!

 I received a Cuisinart indoor ice cream maker for a birthday… and it changed my life! Now it can be pouring down rain or snowing outside (not that it would EVER happen in Oregon) 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.

Note: I am posting the recipe the way I modified it for my 2 quart ice cream maker. I made the topping ingredients and graham cracker crust ingredients as per the original recipe (so I would have extras for storing in my freezer). Refer to original recipe if you are making it in full sized ice cream maker.

Here is a pic taken while making the blueberry sauce…

A blueberry sauce is cooked to add to ice cream.

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

Graham cracker crumbs are added to finished ice cream in a layer.

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 and “ripen” for several hours.

Graham crackers crumbs and blueberry topping are layered in with the ice cream.

Now the blueberry cheesecake ice cream is almost ready to serve. Now we just need to top it off with additional blueberry sauce and graham cracker mixture! That makes it look amazing, too!

Now the scoop of blueberry cheesecake ice cream just needs a topping.

A little spoonful of sauce, and a sprinkle of the graham cracker mixture finishes off the blueberry cheesecake ice cream beautifully! Isn’t it gorgeous??? Dig in!

The blueberry cheesecake ice cream is topped with blueberry sauce and graham cracker crumbles to serve.

I sure hope you will consider making this delicious dessert!  The only thing left to do is…
Grab a spoon and ENJOY this Blueberry Cheesecake Ice Cream!

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

Blueberry Cheesecake Ice Cream
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Blueberry Cheesecake Ice Cream is the PERFECT summer frozen treat! Homemade blueberry sauce cream cheese and graham cracker crumbles add to the fantastic 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
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.

Here’s one more to pin on your Pinterest boards!Blueberry Cheesecake Ice Cream is the PERFECT summer frozen treat! Homemade blueberry sauce cream cheese and graham cracker crumbles add to the fantastic taste!

 

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Blueberry Cheesecake Ice Cream

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