Blueberry Cheesecake Ice Cream

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine ½ cup sugar and cornstarch in a small saucepan; stir in water until smooth. Add blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate blueberry syrup until chilled, about 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into an ungreased 10x15-inch baking sheet.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake graham cracker crust mixture in the preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Whisk cream, milk, remaining 1 ½ cups sugar, pudding mix, and vanilla extract in a large bowl. Transfer mixture, in batches, to an ice cream maker; freeze according to the manufacturer's directions. Refrigerate remaining cream mixture; whisk before churning.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Layer ice cream, graham cracker mixture, and blueberry sauce in a large bowl; swirl to combine. Freeze until ready to serve.'}

📊 Nutrition Facts

Per serving (16 servings total)