Blueberry Cheesecake Ice Cream Recipe
Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat.
Make your own blueberry cheesecake ice cream with your ice cream maker, sugar substitute, and this recipe.
I made this ice cream yesterday morning to serve as dessert later that night. The end result was really, really good but I did make some changes; and when I make it again, I will further refine the recipe. I kept the blueberry sauce the same (used frozen blueberries) and it was good. I made the graham cracker crust the same, but next time I will use about 1.5 cups of crumbs and no sugar. The crumbs are sweet enough on their own considering you're adding them to ice cream and you do need to reduce the amount of crumbs (or increase the amount of butter), because I didn't really get a crust, it was very crumbly. I did chance the ice cream significantly, I used 1 can of sweetened condensed milk, 1.5 cups of 1% milk and 1.5 cups of table cream. I also reduced the amount of sugar to 3/4 cup (I will further reduce it to 1/2 cup next time). The biggest change I made was to omit the pudding and used real cream cheese. I microwaved about 4 oz and whisked it until it was just little lumps, then I cut up another
This was awesome!!! So rich and creamy. I left out the graham cracker crust part and used raspberries instead of blueberries. Everyone raved about it. My Mom is going to go buy and ice cream machine just because of this recipe!
No-churn blueberry cheesecake ice cream is sandwiched between two soft molasses cookies in this fun summer recipe kids and adults will love.