Blueberry Cheesecake Ice Cream Recipe

Blueberry Cheesecake Ice Cream . . . rich cream cheese ice cream, fresh blueberry ripple, and graham cracker crumbs make this an ice cream you won’t forget!

Homemade ice cream. Is there anything better on a hot summer day? I love coming up with new ice cream recipes, and of course I love eating them! We had some blueberries in the fridge that needed to be used up, as well as some graham crackers leftover from s’more making. Blueberry cheesecake ice cream just had to be!

There are a few steps involved with making this ice cream, but trust me, it’s worth it! It is creamy and decadent, with bursts of berry flavor. The graham cracker crust adds a nice crunch. My husband declared it one of the best homemade ice cream recipes I’ve ever made. Even my non-blueberry loving son practically licked his bowl clean. If you like blueberry cheesecake, you’ve gotta give this recipe a try!

Blueberry Cheesecake Ice Cream

Graham Cracker Crust:
3/4 cup finely ground graham cracker crumbs
2 tsp sugar
3 Tbs butter, melted
Combine all ingredients and press into the bottom of a baking dish or pie pan. Bake at 350° for about 10 minutes. Cool completely. Break into pieces.

Blueberry Sauce
1/4 cup sugar
1 Tbsp cornstarch
1/4 cup water
2 Tbsp frozen orange juice concentrate
1 1/2 cups fresh or frozen blueberries
Whisk together sugar and cornstarch in a medium saucepan. Whisk in water till smooth. Add orange juice concentrate and berries. Cook over medium high heat, stirring constantly. Bring to a boil and boil 2 minutes, stirring. Cool Completely.

Cheesecake Ice Cream Base:
8oz cream cheese (I used light)
1 cup sugar
2 cups cream
1 cup milk
1 tsp vanilla
1 tsp lemon juice
Beat cream cheese till smooth. Gradually beat in sugar till smooth and creamy. Whisk in cream, milk, vanilla, and lemon juice. Chill.

Chill crust, sauce, and ice cream base for several hours or till very cold. Freeze ice cream in an ice cream maker according to manufacturer’s instructions.  Layer frozen ice cream, sauce, and crust pieces into an airtight container. Note: You will have some leftover sauce. Freeze for 2-3 hours or till firm enough to scoop. Serve with additional blueberry sauce if desired.

Note:
If you are short on time, you can substitute store bought graham cracker crust and canned blueberry pie filling. I won’t judge. 🙂

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