Blueberry Cheesecake Ice Cream + 27 Cool Ice Cream Recipes to Try

Blueberry Cheesecake Ice Cream + 27 Cool Ice Cream Recipes to Try – Jamie Cooks It Up (2024)

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Blueberry Cheesecake Ice Cream, my friends. It is dreamy beyond belief. Rich, creamy and loaded with ribbons of blueberry sauce, chunky graham cracker crust and sweet cheesecake flavored ice cream. I dare say it might be the best ice cream I have ever made. Which is a darn good thing, considering the fact that I sent my teenage son to the store to pick up the ingredients to make it (forgetting to give him the blasted Grocery Discount Card…and can I just give a small shout out to Smith’s Grocery Store…why do we need to carry a card around to get the sale prices you offer? Thank you for listening to this small tirade) and he accidentally paid $35 for everything I needed. Thirty-Five Dollars, people. For ingredients to make 2 quarts of ice cream. That’s a pretty tough pill to swallow, yes? Isn’t that like $5 a bite, or something?

Note to self. Teach the boy to grocery shop before he goes out into the world and also teach him to collect the receipt at the end of his shopping experience just in case he needs to trot back to the store to obtain the sale price on 4 pounds of blueberries, cream and a graham cracker crust.

Now, dear reader. Please don’t let this little grocery store blunder make you leery of making this ice cream. It will not cost you $35 dollars, to be sure, and is it worth every single bite.

Make it this summer! Serve it to your friends, neighbors and to all of the blueberry lovers in your life. They will love you for it. 🙂

Also, did you know that July is national Ice Cream Month? It is! Several of my blogging friends have put recipes together to celebrate today. You can see them by scrolling to the end of the post. You can also follow along on Instagram at #celebratingfood2015 and #nationalicecreamday and #icecreammonth.

Now, let’s make some killer fabulous ice cream!

Let me show you how to make it happen!

***NOTE: To save time, it’s a good idea to make the blueberry sauce 2 or so hours a head of time, so it has time to chill before you add it to the ice cream. Also, be sure your ice cream maker is large enough to mix 2 quarts of ice cream. If it’s not, be prepared to mix it in two batches. ***

1. Grab 1 1/4 C fresh or frozen blueberries and place them in a medium-sized sauce pan.

2. Add 1/2 C sugar, 1 Tb cornstarch, 1/2 C water and 1 Tb lemon juice (bottled is fine). Give it all a nice stir and bring it to a boil over medium high heat. Allow it to simmer for 5 minutes or until the mixture has thickened.

Should look about like this. Pour it into a small container, cover and refrigerate until chilled, should take 1-2 hours.

3. Into a large bowl place 1 1/2 C sugar, 4 C heavy whipping cream, 2 C milk, 2 tsp vanilla and 1 (3.4 ounce) instant cheesecake pudding mix. Whisk it together to combine.

4. Pour it into your ice cream maker and mix according to package directions. I have a machine that only makes 1 quart of ice cream at a time so I had to mix it in two batches.

See Also

Blueberry Sherbet Recipe

To save time, it's a good idea to make the blueberry sauce 2 or so hours a head of time, so it has time to chill before you add it to the ice cream. Also, be sure your ice cream maker is large enough to mix 2 quarts of ice cream. If it's not, be prepared to mix it in two batches.

Ingredients

Blueberry Sauce:

1 1/4 C blueberries, fresh or frozen

1/2 C sugar

1 Tb cornstarch

1/2 C water

1 Tb lemon juice (bottled is fine)

Graham Cracker Crust:

1 prepared graham cracker crust

Cheesecake Ice Cream:

1 1/2 C sugar

2 C milk

4 C heavy whipping cream

2 tsp vanilla

1 (3.4 ounce) package instant cheesecake pudding mix

Instructions

1. Grab 1 1/4 C fresh or frozen blueberries and place them in a medium-sized sauce pan.

Should look about like this. Pour it into a small container, cover and refrigerate until chilled, should take 1-2 hours.

3. Into a large bowl place 1 1/2 C sugar, 4 C heavy whipping cream, 2 C milk, 2 tsp vanilla and 1 (3.4 ounce) instant cheesecake pudding mix. Whisk it together to combine.

4. Pour it into your ice cream maker and mix according to package directions. I have a machine that only makes 1 quart of ice cream at a time so I had to mix it in two batches.

5. Grab a premade graham cracker crust and break it into chunks with a butter knife.

7. Sprinkle the graham cracker crust over the top. Swirl it all together with a butter knife.

8. Cover tightly with plastic wrap and freeze for at least 4 hours, or overnight.

https://jamiecooksitup.net/2015/07/blueberry-cheesecake-ice-cream/

Recipe from www.jamiecooksitup.net

Recipe adapted from Taste of Home

Check out these wonderful looking ice cream recipes from my blogging friends. You can find the links below…

No Churn Peanut Butter Cup Ice Cream from Like Mother Like Daughter
No Churn Turtle Ice Cream from Summer Scraps
Easy Oreo Ice Cream Cake from Butter with a Side of Bread
Cheesecake Ice Cream from Ashlee Marie
No Churn Neapolitan Ice Cream from Tried and Tasty
No Churn Mint Chocolate Chip Ice Cream from Cupcake Diaries
Coconut Almond Ice Cream Squares from Real Mom Kitchen
Rhubarb Anise Dairy Free Ice Cream from Healthy Food Happy Life
White Chocolate Raspberry Swirl Ice Cream from Creations by Kara

And a few more from my archives…

Cherry Chocolate Ice Cream Pie
Coconut Ice Cream (Almond Joy Sunday) Peanut Butter Cup Ice Cream Dessert Banana Split Ice Cream Dessert Vanilla Raspberry Ice Cream Dessert

More Ice Cream Recipes from my blogging friends…

Lemon Curd Ice Cream from Real Mom Kitchen
S’mores Ice Cream from Real Mom Kitchen
Homemade Ice Cream Sandwiches from Real Mom Kitchen
Dulch de Lech Ice Cream from Real Mom Kitchen
Brown Sugar Ice Cream from Real Mom Kitchen
Toasted Marshmallow Ice Cream from Ashlee Marie
Creamy Peanut Butter Ice Cream from Ashlee Marie
Chocolate Ganache Ice Cream from Ashlee Marie
Chocolate Banana Ice Cream from Butter with a Side of Bread
Cookies and Cream Ice Cream from Creations by Kara
No Churn Cookie Dough Ice Cream from Like Mother Like Daughter
Salted Caramel Pecan Ice Cream from Like Mother Like Daughter

Summer Recipes

Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

FAQs

How to make homemade ice cream soft and fluffy? ›

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

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How to make ice cream in the old days? ›

Vanilla Ice Cream:

Mix ½ cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon flour and a few grains salt. Add to milk and stir until thickened. Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of the hot milk, return to double boiler and stir and cook one minute.

What is the secret to making ice cream very creamy? ›

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

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What makes ice cream light and fluffy? ›

The main distinction between hard and soft ice cream is its texture. Soft serve gets its characteristic lightness from its air content. Generally, soft serve has less fat and more air than hard serve ice cream.

How to make ice cream in 10 minutes? ›

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

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Can I make homemade ice cream the day before? ›

Next, make the ice cream base.

I recommend doing this step anywhere from 2 to 24 hours in advance. If you do it less than 2 hours ahead, the ice cream won't thicken as nicely when you churn it.

Get More Info ›

How do you firm up homemade ice cream? ›

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

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How do you make frozen ice cream soft serve? ›

Luckily, you can turn any ice cream into soft serve with just one trick: Mix more air into it. While the cones you find at places like McDonald's aren't actually ice cream at all, real soft serve is made with all the same ingredients as its more traditional relative.

What's the difference between soft serve ice cream and ice cream? ›

While regular ice cream is made with a higher percentage of milk fat and also includes egg yolks, soft serve does not require these ingredients. Instead, soft serve relies on a liquid base that is specially formulated to freeze quickly, resulting in its characteristic creamy texture.

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What gives ice cream its soft texture? ›

The Right Amount of Air

The critical and most surprising ingredient that grants soft serve its appealing and smooth texture is air. Ice cream is made using a powdered mixture that needs added water or a liquid base mixture.

Why is my homemade ice cream so hard? ›

Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.

How do you make homemade ice cream firmer? ›

The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month.