Blueberry Cheesecake Ice Cream

Recipe View Prepare the Blueberry Sauce: In a small saucepan, whisk together 1/2 cup sugar and cornstarch until smooth. Gradually stir in water. Add blueberries and lemon juice. Bring to a boil over medium heat, then reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. (Estimated time: 10 minutes)

Recipe View Chill the Sauce: Cover the saucepan and refrigerate the blueberry sauce until completely chilled. (Estimated time: 30 minutes)

Recipe View Preheat Oven and Prepare Crust: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon. Stir in melted butter until evenly moistened. (Estimated time: 5 minutes)

Recipe View Bake the Crust: Press the graham cracker mixture into an ungreased 10x15-inch baking pan. Bake in the preheated oven until lightly browned, 10 to 15 minutes. (Estimated time: 10-15 minutes)

Recipe View Cool and Crumble: Let the crust cool completely on a wire rack, then crumble it into small, delicious pieces. (Estimated time: 20 minutes)

Recipe View Make the Ice Cream Base: In a large bowl, whisk together heavy whipping cream, milk, 1 1/2 cups sugar, instant vanilla pudding mix, and vanilla extract until well combined. (Estimated time: 5 minutes)

Recipe View Churn the Ice Cream: Pour two-thirds of the ice cream mixture into your ice cream maker cylinder. Freeze according to the manufacturer's instructions. Refrigerate the remaining mixture. Before adding the remaining mixture to the ice cream maker, whisk it to remove any lumps. (Varies according to ice cream maker instructions)

Recipe View Layer and Freeze: In a large bowl or freezer-safe container, layer the ice cream, crumbled graham cracker crust, and blueberry sauce three times. Swirl gently to combine the layers. Freeze until solid, about 2-3 hours, or overnight for best results. (Estimated time: 15 minutes active, 2-3 hours freezing)