Blueberry Cheesecake Ice Cream

This blueberry cheesecake ice cream is made with a homemade blueberry sauce, vanilla ice cream, and a graham cracker crust for the perfect summertime treat.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 459 Calories

Ingredients

• 2 teaspoons vanilla extract
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 tablespoon cornstarch
• 4 cups heavy whipping cream
• 0.5 cup butter, melted
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 1.5 cups white sugar
• 0.5 cup water
• 2.25 cups graham cracker crumbs
• 1.25 cups blueberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.

Step 3

Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.

Step 4

Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

Step 5

Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into ungreased 10x15-inch baking pan.

Step 6

Whisk cream, milk, 1 1/2 cups sugar, pudding mix, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.