This stuff is heavenly! I would much rather have a fruit ice cream than chocolate. But that’s just me 🙂 Leave out the blueberries if you want a cheesecake ice cream only flavor. I know it has a mix in it… but I was trying this out. I think you could replace the instant pudding with some real cream cheese and add 1-2 eggs to help thicken the ice cream.
Blueberry Cheesecake Ice Cream
Yield 1 1/2 qt. in order to fit my 1 1/2qt. Cuisinart Ice Cream Maker
1/2c. + 1/8c. fresh blueberries (**Update: tried this with frozen wild blueberries and worked just fine!)
1/2Tbs. lemon juice
1 pkg. (3.4oz. regular or 1 oz. sugar-free) instant cheesecake pudding mix
2 cups heavy cream
1 cup milk
1t vanilla extract
1. To make blueberry filling: combine the sugar and cornstarch in small saucepan. Stir in water. Stir in blueberries and lemon juice. Bring to a boil and simmer for 5 minutes. (If you like creamy ice cream like me with no chunks, mash the blueberries at this point) Put in the fridge and completely cool.
2. To make ice cream: whisk together all the ice cream ingredients. Put in your ice cream maker per its instructions. My Cuisinart made the ice cream in 20 minutes.
3. Take 1/3 of the ice cream and put into a large freezer proof bowl. Layer 1/3 of the blueberry mixture on top. Repeat two times and swirl.
** You could also buy a graham cracker crust and crumble that into the layers. **