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… and this ice cream… is amazing!
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. Then I received a Cuisinart indoor ice cream maker 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). 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. 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”. The blueberry cheesecake flavor shines, 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.
Adapted From: http://www.tasteofhome.com/recipes/blueberry-cheesecake-ice-cream
- ½ cup granulated sugar
- 1 Tablespoons cornstarch
- ½ cup water
- 1¼ cups fresh or frozen blueberries
- 1 Tablespoon fresh lemon juice
- 2¼ cups graham cracker crumbs (about 36 squares)
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup butter, melted
- ¾ 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
- 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)
- 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.
- 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) ⅔ full. Freeze as per the manufacturer's instructions.
- 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).
- Layer 1: Ice Cream
- Layer 2: Graham Cracker Crumbles
- Layer 3: Blueberry Sauce
- 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".
- 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!