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