Blueberry Cheesecake Ice Cream

By TrayH

Ingredients

• GRAHAM CRACKER MIXTURE:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1-1/4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 2-1/4 cups graham cracker crumbs (about 36 squares)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• ICE CREAM:
• 1-1/2 cups sugar
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

Details

Servings 12
Cooking time 75mins

Preparation

Step 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.
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In a large bowl, combine the cracker crumbs, sugar and cinnamon.

Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
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Meanwhile, in a large bowl, whisk the ice cream ingredients.

Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.

Refrigerate remaining mixture until ready to freeze.

Whisk before adding to ice cream freezer (mixture will have some lumps).
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Crumble the graham cracker mixture.

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

Freeze. Yield: 2 quarts.