Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

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

Servings 2 quarts
Prep 45 minutes
Cook 20 minutes
Total 1 hour 5 minutes
Course:Dessert
Cuisine:American
Author: Michelle

Homemade ice cream with the flavors of blueberry cheesecake

Ingredients:

Blueberry Sauce:

  • ¼
    cup
    sugar
  • teaspoons
    cornstarch
  • ¼
    cup
    water
  • ¾
    cup
    fresh or frozen blueberries
  • teaspoons
    lemon juice

Graham Cracker Mixture:

  • 1
    cup
    graham cracker crumbs
  • 1
    tablespoon
    sugar
  • ¼
    cup
    butter
    (melted)

Ice Cream:

  • ¾
    cup
    sugar
  • ½
    cup
    instant cheesecake pudding mix
    ((3.4-ounce package ))
  • 2
    cups
    heavy cream
  • 1
    cup
    milk
  • 1
    teaspoon
    vanilla extract

Directions:

  1. 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. 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. 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. 4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 1823kcal
Fat: 119g
Saturated fat: 72g
Cholesterol: 399mg
Sodium: 959mg
Potassium: 456mg
Carbohydrates: 182g
Fiber: 2g
Sugar: 146g
Protein: 12g
Vitamin A: 4435%
Vitamin C: 8.3%
Calcium: 333%
Iron: 1.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!