Description
This Blueberry Cheesecake Ice Cream recipe combines the fresh, fruity flavor of blueberries with crunchy graham cracker crust pieces for a perfect summery dessert. The creamy vanilla pudding base is swirled with homemade blueberry syrup and crunchy crust, resulting in a rich, refreshing treat that is ideal for hot days and special occasions.
Ingredients
Blueberry Syrup
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ cup water
- 1 ¼ cups blueberries
- 1 tablespoon fresh lemon juice
Graham Cracker Crust
- 2 ¼ cups graham cracker crumbs
- 2 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ½ cup butter, melted
Ice Cream Base
- 4 cups heavy cream
- 2 cups milk
- 1 ½ cups white sugar (remaining from total sugar)
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 teaspoons vanilla extract
Instructions
- Make the Blueberry Syrup: In a small saucepan, combine ½ cup sugar and cornstarch, stirring in water until smooth. Add blueberries and fresh lemon juice, bringing the mixture to a boil. Reduce heat to low and simmer uncovered for about 5 minutes until slightly thickened. Cover and refrigerate until chilled, about 30 minutes.
- Prepare Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a large bowl, mix graham cracker crumbs, 2 tablespoons sugar, and ground cinnamon. Stir in melted butter until well combined. Press this mixture evenly into an ungreased 10×15-inch baking sheet.
- Bake the Crust: Bake the graham cracker crust in the preheated oven for 10 to 15 minutes until it is lightly browned. Remove from oven and allow it to cool completely on a wire rack. Once cooled, crumble into bite-sized pieces.
- Prepare Ice Cream Base: In a large bowl, whisk together heavy cream, milk, remaining 1 ½ cups sugar, instant vanilla pudding mix, and vanilla extract until smooth. Transfer the mixture in batches to an ice cream maker and freeze according to manufacturer’s instructions. If any mixture remains, refrigerate it and whisk before churning more batches.
- Assemble and Freeze: In a large bowl, layer the churned ice cream with crumbled graham cracker crust and chilled blueberry syrup, swirling gently to combine the flavors. Transfer to a freezer-safe container and freeze until firm and ready to serve.
Notes
- Ensure the blueberry syrup is well chilled before swirling into the ice cream to maintain a nice texture.
- Use an instant vanilla pudding mix for a smooth, creamy texture without extra eggs or custard making.
- For best results, allow the ice cream to freeze for at least 4 hours before serving.
- Substitute fresh blueberries for frozen if out of season, but thaw and drain excess liquid beforehand.
