BLUEBERRY CHEESECAKE ICE CREAM
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. I think I nailed it and hope you agree.
—Melissa Symington, Neche, ND
Prep: 55 min. + chilling • Process: 20 min. + freezing • Makes: 2 qt.
- ½ cup sugar
- 1 Tbsp. cornstarch
- ½ cup water
- 1 ¼ cups fresh or frozen blueberries
- 1 Tbsp. lemon juice
- GRAHAM CRACKER MIXTURE
- 2 ¼ cups graham cracker crumbs (about 36 squares)
- 2 Tbsp. sugar
- ½ tsp. ground cinnamon
- ½ cup butter, melted
- ICE CREAM
- 1 ½ cups sugar
- 1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
- 1 qt. heavy whipping cream
- 2 cups milk
- 2 tsp. vanilla extract
- 1. In a small saucepan, combine sugar and cornstarch. Gradually stir in the water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce the heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover mixture and refrigerate until chilled.
- 2. In a bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack.
- 3. Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. Refrigerate the remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
- 4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.
½ cup: 459 cal., 30g fat (18g sat. fat), 101mg chol., 252mg sod., 47g carb. (37g sugars, 1g fiber), 3g pro.
When using frozen blueberries in baked goods, consider reducing the liquid in the recipe and increasing the thickener. Frozen blueberries give off more juice than fresh.