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Recipe for mouthwatering Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream Recipe

Kara
Luscious cream cheese ice cream with blueberry sauce swirls and chunks of graham cracker crust.
5 from 5 votes
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Prep Time 30 minutes
Additional Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert: Frozen
Cuisine American
Servings 6 servings
Calories 661 kcal

Equipment

Ingredients
  

Graham Cracker Crust:

  • ¾ cup finely ground graham cracker crumbs
  • 2 tsp granulated sugar
  • 3 Tbsp salted butter melted

Blueberry Sauce

  • ¼ cup granulated sugar
  • 1 Tbsp cornstarch
  • ¼ cup water
  • 2 Tbsp frozen orange juice concentrate
  • 1 ½ cups fresh or frozen blueberries

Cheesecake Ice Cream Base

  • 8 oz light cream cheese
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup 2% milk or whole milk
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions
 

  • For crust: Use a food processor to crush your graham crackers. Stir in the sugar and melted butter. 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: 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 for 2 minutes, stirring. Cool completely.
  • Ice Cream Base: Beat cream cheese till smooth. Gradually beat in sugar till smooth and creamy. Whisk in cream, milk, vanilla, and lemon juice.
  • Chill crust, sauce, and ice cream base for several hours or till very cold. Freeze ice cream in an ice cream machine according to the manufacturer’s instructions. 
  • Layer churned ice cream, blueberry mixture, and crust pieces into a freezer-safe container. Note: You will have some leftover sauce. 
  • Freeze for 3-4 hours or till firm enough to scoop. Serve with additional blueberry sauce if desired.

Notes

  • You won't need all of the blueberry sauce. Set aside about 1/2 cup to serve with the ice cream, or save it for another use.
  • If you are short on time, you can substitute store-bought graham cracker crust and canned blueberry pie filling. I won’t judge.

Nutrition

Serving: 1gCalories: 661kcalCarbohydrates: 67gProtein: 8gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 128mgSodium: 292mgPotassium: 306mgFiber: 1gSugar: 57gVitamin A: 1629IUVitamin C: 12mgCalcium: 170mgIron: 1mg
Keyword blueberry cheesecake ice cream
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