Blueberry Cheesecake Ice Cream

Serving Size: 16
Prep Time:
Total Time:

"After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right," relates Melissa Symington from Neche, North Dakota.


  • 0.5 cup sugar
  • 2 cup milk
  • 1 Quart heavy whipping cream
  • 3.375 Ounce instant cheesecake or vanilla pudding mix
  • 1.5 cup sugar
  • 0.5 cup butter
  • 0.5 tsp ground cinnamon
  • 2 Tbsp sugar
  • 2.25 cup graham cracker crumbs
  • 1 Tbsp lemon juice
  • 1.25 cup fresh or frozen blueberries
  • 0.5 cup water
  • 1 Tbsp cornstarch
  • 2 tsp 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, 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.
  3. 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).
  4. 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.

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