This blueberry cheesecake ice cream with the flavor of fresh blueberries and crunchy pieces of graham cracker crust in every bite makes a delicious summertime dessert.
Ingredients
- white sugar: 0.5 cup
- cornstarch: 1 Tbsp
- water: 0.5 cup
- ¼ cups blueberries: 1 piece
- lemon juice: 1 Tbsp
- ¼ cups graham cracker crumbs: 2 piece
- white sugar: 2 Tbsp
- ground cinnamon: 0.5 tsp
- butter: 0.5 cup (melted)
- heavy whipping cream: 4 cups
- milk: 2 cups
- ½ cups white sugar: 1 piece
- instant vanilla pudding mix: 1 pack (3.5 ounce pack)
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into ungreased 10x15-inch baking pan.
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Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
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Whisk cream, milk, 1 1/2 cups sugar, pudding mix, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
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Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.
