Blueberry Cheesecake Ice Cream My Way Food

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BLUEBERRY CHEESECAKE ICE CREAM



Blueberry Cheesecake Ice Cream image

Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat.

Provided by gail0

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 3h15m

Yield 16

Number Of Ingredients 14

½ cup white sugar
1 tablespoon cornstarch
½ cup water
1 ¼ cups blueberries
1 tablespoon lemon juice
2 ¼ cups graham cracker crumbs
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ cup butter, melted
1 ½ cups white sugar
1 (3.5 ounce) package instant vanilla pudding mix
4 cups heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
  • Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
  • Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, 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.
  • Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 46.5 g, Cholesterol 99.2 mg, Fat 29.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 17.7 g, Sodium 238.5 mg, Sugar 36.8 g

BLUEBERRY CHEESECAKE ICE CREAM



Blueberry Cheesecake Ice Cream image

After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! -Melissa Symington, Neche, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 quarts.

Number Of Ingredients 16

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2-1/4 cups graham cracker crumbs (about 36 squares)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1-1/2 cups sugar
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large 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., 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 remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.

Nutrition Facts : Calories 459 calories, Fat 30g fat (18g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

NO-CHURN BLUEBERRY-CHEESECAKE ICE CREAM



No-Churn Blueberry-Cheesecake Ice Cream image

Provided by Food Network Kitchen

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 18

2/3 cup graham cracker crumbs (from 4 sheets)
2 tablespoons unsalted butter, melted
3 tablespoons sugar
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
3 cups fresh blueberries (about 1 1/2 pints)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 cups heavy cream
6 ounces cream cheese, at room temperature
2/3 cup sour cream
2/3 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
Pinch of salt

Steps:

  • Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
  • Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
  • Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

BLUEBERRY CHEESECAKE ICE CREAM



Blueberry Cheesecake Ice Cream image

This is absolutely WONDERFUL !! Every summer, for 9 years now, I hope to find this Ice Cream flavor back on the menu at my favorite Ice Cream shop. But alas, I have finally found the recipe myself! Thanks to Melissa Symington from Neche, North Dakota! You will NOT be sorry you made this! I did not include the time to freeze the ice cream in the prep time as all ice cream makers are different...

Provided by sassafrasnanc

Categories     Frozen Desserts

Time 35m

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 14

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh blueberries or 1 1/4 cups frozen blueberries
1 tablespoon lemon juice
2 1/4 cups graham cracker crumbs (about 36 squares)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups sugar
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 ounce) package vanilla instant pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

Steps:

  • For Berry Mix:.
  • In a small saucepan, combine sugar and cornstarch.
  • Gradually stir in water until smooth.
  • Stir in blueberries and lemon juice and bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
  • Cover and refrigerate until chilled.
  • For "Crust" Mix:.
  • In a large bowl, combine the cracker crumbs, sugar and cinnamon.
  • Stir in butter.
  • Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan and bake at 350° for 10-15 minutes or until lightly browned.
  • Cool completely on a wire rack.
  • Ice Cream Mix:.
  • Meanwhile, in a large bowl, whisk the "cream mixture" ingredients.
  • Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
  • Refrigerate remaining mixture until ready to freeze.
  • Whisk before adding to ice cream freezer (mixture will have some lumps).
  • Crumble the graham cracker mixture.
  • In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
  • Freeze in airtight freezer container.

Nutrition Facts : Calories 438.8, Fat 30.1, SaturatedFat 18.2, Cholesterol 101, Sodium 150.3, Carbohydrate 41, Fiber 0.7, Sugar 31.5, Protein 3.2

BLUEBERRY CHEESECAKE ICE CREAM



Blueberry Cheesecake Ice Cream image

Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this five-star recipe makes enough for a crowd. Cooking time includes freezing time. Recipe thanks to Julianna Grimes Bottcher, Cooking Light, JULY 2006

Provided by daliawiles

Categories     Frozen Desserts

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups granulated sugar
6 ounces cream cheese, softened
4 large egg yolks
3 cups 2% low-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water

Steps:

  • Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
  • Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
  • Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
  • Kitchen Notes - This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

Nutrition Facts : Calories 283.8, Fat 10.1, SaturatedFat 5.9, Cholesterol 97.9, Sodium 78.4, Carbohydrate 45.4, Fiber 0.9, Sugar 42.5, Protein 4.8

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