This delicious blueberry cheesecake ice cream is a special dessert of Americans in the summer season.

Serves: 16

Preparation time: 55 minutes

Cooking time: 20 minutes

Ingredients:

For the blueberry sauce:

• 1 ¼ cups fresh or frozen blueberries
• ½ cup water
• ½ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For graham cracker mixture:

• 2 ¼ cups (about 36 squares) graham cracker crumbs
• ½ cup butter, melted
• 2 tablespoons sugar
• ½ teaspoon ground cinnamon

For ice cream:

• 1-quart heavy whipping cream
• 2 cups of milk
• 1 ½ cups sugar
• 1 package instant cheesecake or vanilla pudding mix
• 2 teaspoons alcohol-free vanilla essence

Directions:

• Combine cornstarch and sugar in a small saucepan and gradually stir in water until smooth.
• Add in blueberries and lemon juice and bring it to boil over medium-high heat.
• Reduce heat to medium-low and simmer uncovered for 5 minutes or until slightly thickened, stirring occasionally.
• Remove from heat, cover, and refrigerate until chilled.
• Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl and mix well.
• In an ungreased 15 by 10-inch baking pan pat cracker crumb mixture and bake for 15 minutes or until lightly browned at 350 degrees F.
• Remove from oven and cool completely on a wire rack.
• Meanwhile, whisk all of the ice cream ingredients in a large bowl and fill ice cream freezer cylinder 2/3 full with ice cream ingredients mixture and freeze according to the manufacturer‘s direction.
• Refrigerate the remaining ice cream mixture until ready to freeze, whisk well before adding to the ice cream freezer.
• Gently crumble the graham cracker mixture.
• Layer the ice cream, graham cracker mixture, and blueberry sauce 3 times in a large container.
• Swirl and freeze.