Category: Desserts - Ice Cream

Blueberry Cheesecake Ice Cream     

Ingredients:
Blueberry Sauce:
¼ cup sugar
1½ teaspoons cornstarch
¼ cup water
¾ - 1 cup fresh or frozen blueberries
1½ teaspoons lemon juice

Graham Cracker Mixture:
1 cup graham cracker crumbs
1 tablespoon sugar
¼ cup butter, melted

Ice Cream:
1 1/2 cup sugar
1 (3.4-ounce) package instant cheesecake pudding mix
4 cups heavy cream
2 cups milk
1 tablespoon vanilla extract

Preparation:
Blueberry Sauce:
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.

Graham Crackers:
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.

Ice Cream:
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.

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

Date added: 2019-01-22
Number of visits: 2250