Years ago, I remember my mother in law made this delicious blueberry cheesecake ice cream. I think she had just purchased an ice cream machine and was having a wonderful time with many new recipes. To make a long story short, my husband and I still remember when she made this ice cream. I searched for her recipe, I am sure I have it somewhere in my recipe stash, but still am unable to put my hands on it. So, next step, try to figure out a recipe for blueberry cheesecake ice cream. I think this one hits the mark for an amazing ice cream flavor. I took a few graham crackers from the box, brushed them with butter and dusted them with sugar, baked them, crumbled them and added them to this recipe. Just the crunch needed to simulate the graham cracker crust found in many cheesecakes. Watch out – I might just have a new flavor – Blueberry Hill. ( watch the attached video from 1956 – Fat’s Domino singing a classic! ). Enjoy!
- Ice Cream
- 14 ounces cream cheese, room temperature
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 cup mascarpone
- 1/4 cup heavy cream
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- Blueberry filling
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 pint blueberries
- Graham Cracker crumbs
- 4 large graham crackers
- 1 tablespoons melted butter
- 1 tablespoon sugar
- For the ice cream, blend all of the ice cream ingredients in a mixer and blend until smooth and fluffy. Refrigerate for 2 hours or overnight.
- Blueberry Sauce - mix sugar and cornstarch in a medium sauce pan, slowly add water and stir until smooth. Add blueberries. Over medium heat, bring to a boil and cook stirring frequently until thick and clear. Cool and refrigerate.
- Graham crackers - preheat oven to 350. Brush crackers with melted butter and dust with sugar. Bake 5 minutes. Cool and break into small small pieces, set aside.
- Pour ice cream mixture into ice cream machine and process following manufacturer guidelines. When ice cream cycle is complete, scoop into a large bowl. Pour in blueberry mixture and add graham crumbs. Fold in ingredients slowly, just a few turns of the spatula. Put ice cream in a freezer container and freeze until serving.
This sounds like a perfect summer treat! I’m loving anything with blueberries these days!