Desserts Ice Cream

Blueberry Cheesecake Ice Cream

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

1/4c sugar
1/2Tbs. cornstarch
1/4c water
1/2c. + 1/8c. fresh blueberries (**Update:  tried this with frozen wild blueberries and worked just fine!)
1/2Tbs. lemon juice

Ice Cream:
3/4c. sugar
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. **


  1. Made my 1st ice cream today. Used online recipe..6 Threes Ice Cream..adjusted quantities to fit this machine (more like 6 Twos Ice Cream).WooHoo!!!A bit less then 20 mins. and Yummy soft serve ice cream. Put the rest in the freezer and after dinner(about 2 hours later)had some more that was quite firm. Yes it’s soft serve but it’s really good soft serve and it firms up nicely in the freezer. No,it’s not instant and you have to prepare stuff ahead but this so so far superior to store bought (and I know what’s in it!!)’premium’ ice cream that it’s worth the time. I froze the bowl almost 24 hrs, I prepared the ice cream base a few hours before I made it so it would get really cold in the refrigerator and no problem. So follow the instructions and suggestions in the booklet and you’ll love the results. Only down side I can see right now is that the paddle is plastic and feels flimsy, I hope it lasts a good while. I didn’t expect Cuisinart to make such a flimsy thing!Oh, yeah…it’s made in China #:-(

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