BLUEBERRY CHEESECAKE ICE CREAM
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
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
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
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
Provided by Food Network Kitchen
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 18
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
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
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
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
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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