Blueberry Cheesecake Ice Cream

App & Osborne Family Cookbook 2004
Holly Steimel


Blueberry sauce
1/2 C sugar
1 Tbs. cornstarch
1/2 C water
1 1/4 fresh or frozen blueberries
1 Tbsp. lemon juice

Graham Cracker Mixture
2 1/4 C graham crackers
2 Tbsp. sugar
1/2 tsp. cinnamon
1/2 C butter, melted

Ice Cream
1 package (3.4 oz.) instant cheesecake or vanilla pudding mix
1 quart whipping cream
2 C milk
2 tsp. vanilla
1 1/2 C sugar

1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in the 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. Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and cinnamon. Stir in butter. Pat into a ungreased cookie sheet. Bake for 10-15 minutes or until lightly browned. Cool completely on a wire rack then crumble.
3. In a large bowl, whisk ice cream ingredients. Fill ice cream cylinder 2/3 full. Freeze according to manufacturers directions. Refrigerate extra mixture in fridge until ready to freeze (whisk before pouring 2nd batch in freezer, it will have some lumps).
4. In a large container, layer the ice cream, graham crackers and blueberry sauce until all has been used. Swirl slightly. Yields 2 quarts.

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