Delicious Blueberry Cheesecake Ice-cream

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


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


  • 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.