Blueberry Cheesecake Ice Cream
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I have been lusting over the ice cream attachment for my Kitchen Aid stand mixer since the day I opened the box. I had never made homemade ice cream before, but the idea of being able to create any flavor combination imaginable seemed completely irresistible. I received an early Christmas present from my friend Annie and when I opened the box and saw it was the KA ice cream maker attachment I shrieked like a little kid on Christmas morning. I couldn’t wait to make my first batch! I had been saving a myriad of ice cream recipes as I had come across them, but I already knew what recipe I wanted to make. Cheesecake is by far my favorite dessert and I had stumbled across a recipe for Blueberry Cheesecake Ice Cream quite some time ago and had promised myself it would be my first ice cream recipe when I finally got around to getting the attachment. This was absolutely fabulous ice cream and I am officially addicted to homemade ice cream, I can’t wait to make my next batch!
There are three parts to this ice cream, but it didn’t seem terribly burdensome to make, and you could easily make each part separately over the course of a day and then churn the ice cream. Although the recipe calls for layering the ice cream, graham crumbs, and blueberry sauce and swirling it together (which worked just fine), I think you could also just mix in both towards the end of the freezing cycle. Also, when making the blueberry sauce, I smashed up the blueberries so there wouldn’t be large chunks in the ice cream, but rather a thick sauce swirled in.
Stay tuned for what will likely be many more ice cream blog entries in the near future. I’m thinking that my next batch will be something chocolate since I’ve already covered cheesecake in this batch!
Don’t forget! If you’re dying for homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!
Blueberry Cheesecake Ice Cream
Yield: About 2 quarts
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Ingredients:
Blueberry Sauce:
¼ cup sugar
1½ teaspoons cornstarch
¼ cup water
¾ - 1 cup fresh or frozen blueberries
1½ teaspoons lemon juiceGraham Cracker Mixture:
1 cup graham cracker crumbs
1 tablespoon sugar
¼ cup butter, meltedIce Cream:
¾ cup sugar
½ (3.4-ounce) package instant cheesecake pudding mix
2 cups heavy cream
1 cup milk
1 teaspoon vanilla extractDirections:
1. 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.
2. In a large bowl, combine the cracker crumbs and sugar. Stir in butter. Pat into an small ungreased baking pan. Bake at 350° F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
(Source: Allrecipes.com)
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That looks AWESOME! There is a local ice cream shop here that makes a Blueberry Waffle Cone ice cream that’s amazing. I can’t wait to try this recipe.
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Oooh, I’m jealous! I asked for a KA ice cream maker attachment but didn’t get it. I love cheesecake too and would love to make this someday. It looks amazing!
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SweetCarolyn on November 5th, 2012 at 12:18 am
I wonder if you can’t just whip it really well and then put in icecream trays or some kindof heavy bowl and put bowl in freezer and the whips of the mixer and then scoop into a mixer bowl or keep it in the really cold bowl and whip it up and then start layering process without an icecream maker. It mostly just stirs it and whips it. Good luck to you.
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Looks and sounds fantastic! I’m so happy you are enjoying your gift
I think I’m going to have to give this recipe a try since the blueberry cheesecake ice cream I made is one of the only ice creams I haven’t been crazy about so far.
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what a great gift! i love making homemade ice cream!
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awww what a great gift!!! i know how much you love cheesecake so it would make sense that the first ice cream you made was cheesecake
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Congratulations on your new ice cream maker!
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wow, the ice cream looks great! i think home made food are the best!
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The ice cream looks great! I hope you churn up some more goodness and soon!
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That’s awesome! I totally want to make some now! Someday, I’ll have the tools, someday!
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mmm, blueberry cheesecake in an ice cream? it’s like heaven! i need to get myself an ice cream maker one of these days…
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Omy oh my!Blueberry cheesecake icecream? That’s like combining two really good things to make something that’s got to be a smashing success. This sounds absolutely delightful!
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Oh My!! Another delicious ice cream?? I can’t resist!! Your blog is pretty good!
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I’m asking for the KA ice cream maker for Christmas. My first recipe is going to be a Brown Sugar Peach ice cream I found in a Farmhouse Cookbook.
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Hey, this sounds amazing! I’ve never seen instant cheesecake mix here in the UK though – could you tell me what brand you use, and perhaps I can google it – or is there something I can use as an alternative?
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Donna on March 22nd, 2012 at 4:56 am
You’ve got to get out and purchase the Green’s boxed cheesecake mix!!!..This works as the perfect sub for the instant pudding mix here in Europe..enjoy and do not be deprived of this fantastic recipe!
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Thanks for this recipe, it’s crazy good. I’ll be adding some more time on the treadmill this week because of it! ; )
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Hi Rebecca,
It is Jello instant pudding, cheesecake flavor. I hope that helps!
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hi,
i love your blog! so many great recipes! We received an ice cream maker as a gift and tried the chocolate recipe on your site and LOVED IT!!! After picking fresh blueberries, we decided to try this recipe and it’s also AMAZING!!! Thanks for the wonderful site and all the pictures!!!
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Michelle, if you want to really ramp up the cheesecake flavor in the ice cream base, replace 3/4 cup of the milk with sour cream. You may or may not need to add a little additional sugar, depending on your palette. Not only will this make it taste exactly like cheesecake, the sour cream will make for a generally softer finished product. Because this raises the fat quotient, I usually use half and half instead of heavy/whipping cream. But that, too, is subjective. Sour cream is also incomparably delectable when making strawberry ice cream. You can opt to use all sour cream, and make the most fabulous strawberry cheesecake ice cream you can imagine!
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I am going to have to dust off my Cusinart icecream machine as soon as I get my jam and jelly done. This looks amazing.
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I just got an ice cream maker for my birthday and i was looking for something with blueberries. This will hit the spot. Thanks so so much for the amazing recipe!
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Hi,
I cannot have anything acidic…like lemon juice. Would I be able to simple omit the juice in this recipe?
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Michelle on February 26th, 2013 at 5:27 pm
Hi Jessica, I think that would be fine.
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