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Blueberry Cream Cheese Ice Cream

Blueberry Cheesecake Ice Cream


Blueberry filling:

  • 1/2 cup sugar
  • 1 Tablespoon cornstarch
  • 1/2 cup water
  • 1 1/4 cups fresh or frozen blueberries if using frozen, do not thaw
  • 1 Tablespoon lemon juice

Ice cream :

  • 1 1/2 cups sugar
  • one 3-4 ounce pkg instant cheesecake pudding mix
  • 1 quart heavy whipping cream
  • 2 cups whole milk
  • 2 Teaspoons vanilla

Graham Cracker Crumbs

  • one 9 inch premade graham cracker pie crust, crumbed


  • For the blueberries:
    Place the sugar and cornstarch in a small saucepan,stir to mix together. Pour the water into the pan in a steady stream while whisking until the mixture is smooth and without lumps.  Add the blueberries and lemon juice, stir to combine. Place the saucepan on the stove over medium heat, cook until blueberries boil, reduce the heat and simmer the mixture until it thickens slightly, stirring occasionally.  Remove from the stove, place in a bowl, cover and refrigerate until it's chilled.
    For the ice cream:
    Whisk all the ice cream ingredients until you have a smooth lump free mixture. Fill the ice cream maker cylinder 2/3 full.  Freeze according to your ice cream maker directions.
    Refrigerate the remaining mixture until you're ready to make the second batch. For the second batch - whisk mixture that's been in the refrigerator before adding to the ice cream maker to make sure ingredients are well combined.
    Graham Cracker crust - crumble the crust up to make crumbs.
    Make the layers...
    Using a 9x13 inch baking dish, spread half the ice cream recipe in the bottom of the dish. Spoon the  blueberry filling over top.  Sprinkle the graham cracker crumbs over the blueberry filling.  Cover with the second half of the ice cream. Store in the freezer, covered.