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
- ¼ cup (50 g) sugar
- 1½ teaspoons (1.5 teaspoons) cornstarch
- ¼ cup (62.5 ml) water
- ¾ cup (111 g) fresh or frozen blueberries
- 1½ teaspoons (1.5 teaspoons) lemon juice
Graham Cracker Mixture:
- 1 cup (84 g) graham cracker crumbs
- 1 tablespoon sugar
- ¼ cup (56.75 g) butter, melted
- ¾ cup (150 g) sugar
- ½ cup (48.15 g) instant cheesecake pudding mix, (3.4-ounce package )
- 2 cups (476 ml) heavy cream
- 1 cup (244 ml) milk
- 1 teaspoon vanilla extract
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
The only problem I have is with the amount. This recipe barely made 1 qt. It is definitely not close to 2 qt. I think doubling this recipe would be in order.
I want to know if I can use a regular brick of cream cheese rather than the pudding mix. That is all I have on hand and would it give it a different flavor?
Hi Sullibet, If you’d prefer using regular cream cheese, I would recommend this ice cream recipe – just omit the red velvet crumbs and add in the components from this recipe: https://www.browneyedbaker.com/2012/02/13/red-velvet-ice-cream/
Hi,I m really keen on trying this,but I m unable to find the instant pudding cheesecake mix in any of the supermarkets here :-(can I use Philly cheese,sour cream,eggs instead?if yes pls give me the quantities on any other suitable substitute?thanx
Hi Gina, Yes! I would recommend using the cheesecake ice cream portion of this recipe as your base here: https://www.browneyedbaker.com/2012/02/13/red-velvet-ice-cream/
WOW – I made this for Father’s Day and it was a huge hit.
I made this last night and just tasted it. In a word – DELISH! I have been looking for ice cream recipes that I can use with my KA ice cream attachment and I do believe I’ve hit the mother load with your post about your 30 favorite ice cream recipes. Thank you so much for posting this recipe and all the others.
I cannot have anything acidic…like lemon juice. Would I be able to simple omit the juice in this recipe?
Hi Jessica, I think that would be fine.
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!
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.
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!
Hi Michelle, can you substitute raspberries instead of blueberries, if so, would I prepare them the same As the blueberry sauce recipe.
Hi Heather, Yes I don’t see why not!
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!!!
It is Jello instant pudding, cheesecake flavor. I hope that helps!
Thanks for this recipe, it’s crazy good. I’ll be adding some more time on the treadmill this week because of it! ; )
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?
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!
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.
Oh My!! Another delicious ice cream?? I can’t resist!! Your blog is pretty good!
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!
mmm, blueberry cheesecake in an ice cream? it’s like heaven! i need to get myself an ice cream maker one of these days…
That’s awesome! I totally want to make some now! Someday, I’ll have the tools, someday!
The ice cream looks great! I hope you churn up some more goodness and soon!
wow, the ice cream looks great! i think home made food are the best!
Congratulations on your new ice cream maker!
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 :)
what a great gift! i love making homemade ice cream!
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.
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!
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.
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.