Blueberry Cheesecake Ice Cream

Recipe by sassafrasnanc
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 16
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Berry Mix:
  • In a small saucepan, combine sugar and cornstarch.
  • Gradually stir in water until smooth.
  • Stir in blueberries and lemon juice and bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
  • Cover and refrigerate until chilled.
  • For "Crust" Mix:
  • 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 and bake at 350° for 10-15 minutes or until lightly browned.
  • Cool completely on a wire rack.
  • Ice Cream Mix:
  • Meanwhile, in a large bowl, whisk the "cream mixture" 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).
  • Crumble the graham cracker mixture.
  • In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
  • Freeze in airtight freezer container.
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