Blueberry Cheesecake Ice Cream

July is #NationalIceCreamMonth so what a great reason to break out my Kitchen Aid ice cream attachment and whip up a batch! It's also blueberry season here in New England, so I was excited to find Melissa's recipe for Blueberry Cheesecake Ice Cream on the Taste of Home Website.

The reviews were saying that the graham topping could be halved but I did the full recipe. I also made double the blueberry mixture with the intention of using some of it later on pancakes.  

When I layered my ice cream in the containers, I put a layer of the graham crumble and some more dollops of blueberry on the bottom, then did 3 more layers.  Who doesn't love more mix-ins?

I scooped longways across the top of the container.  I like a fixed scoop for ice cream rather than one with a sweeper.

 

Look at that beautiful swirl of berry and graham cracker crumble!

 

Thank you so much to Radha for hosting and to all of the other #FestiveFoodies for sharing their recipes today.  Be sure to check them out using the links down below!

Blueberry Cheesecake Ice Cream

Author: Jolene's Recipe Journal

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1/4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice

GRAHAM CRACKER MIXTURE:

• 1 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

Instructions

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 over medium-high heat. 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 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. 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 3 times; swirl. Freeze.

Notes

Source: https://www.tasteofhome.com/recipes/blueberry-cheesecake-ice-cream/

Other recipes you may enjoy:

Homemade Fresh Strawberry Ice Cream

Cowtipper Shake

ice cream, blueberries, dessert

Ice cream, dessert

American

You Scream, I Scream, We All Scream For Ice Cream! We are celebrating National Ice Cream Day in our #FestiveFoodies hosted by Radha from Magical Ingredients.  Join us for celebrating #NationalIcecreamDay with wonderful flavors of ice cream perfect for the summer.

• Thai Tea Icecream by Magical Ingredients
• Garlic Ice Cream by That Recipe
• Chocolate Peanut Butter Ice Cream by SueBee Homemaker
• Blueberry Cheesecake Ice Cream by Jolene's Recipe Journal
• Cookies and Cream Ice Cream by House of Nash Eats
• No Churn Chocolate Cherry Ice Cream by Hezzi-D's Books and Cooks
• Corn Ice Cream with Caramel by Lemon Blossoms
• Vanilla Bean Ice Cream by Devour Dinner
• Fresh Mint Chocolate Chunk Ice Cream by A Day in the Life on the Farm
• Buttermilk Ice Cream by Our Good Life
• Homemade Lemon Ice Cream by The Fresh Cooky
• Dark Chocolate Ice Cream by Art of Natural Living
• No Churn Blueberry Ice Cream by Life Love and Good Food