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Blueberry Cheesecake Ripple Ice Cream Recipe

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This recipe for Blueberry Cheesecake Ripple Ice Cream is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Blueberry Ripple:
1/2 c. sugar
1 T. cornstarch
1/2 c. water
1 1/4 c. blueberries
1 T. lemon juice

Graham Cracker Crumble:
2 1/4 c. graham crackers (about 36 squares)
2 T. sugar
1/2 tsp. cinnamon
1/2 c. butter

Ice Cream:
1 1/2 c. sugar
1 pkg instant cheesecake pudding mix
1 qt. whipping cream
2 c. milk
2 tsp. vanilla
Directions:
Directions:
Blueberry Ripple: (make early enough to chill before adding it to ice cream)
Cook ingredients in saucepan until thickened, about 5 minutes or so. Chill before layering with ice cream.

Graham Cracker crumble:
Crush cracker, mix ingredients together and press into a baking dish, about 1/2" thick. Bake at 350º until browned, about 15 minutes. Set aside to cool. Break it up when cool; try to leave it in pea-sized chunks.

Ice Cream:
Whisk ingredients together and freeze according to freezer directions. Don't add crackers or blueberries yet.

Put it together:
Crumble graham cracker crust after it's cooled. Make layers: Ice cream, graham crackers, blueberries. Continue until you get three layers, gently swirl it with a butter knife. Place in freezer to cure. Eat and enjoy!

 

 

 

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