{"id":33521,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/blueberry-cheesecake-ice-cream\/"},"modified":"2024-10-22T16:08:37","modified_gmt":"2024-10-22T21:08:37","slug":"blueberry-cheesecake-ice-cream","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/blueberry-cheesecake-ice-cream\/","title":{"rendered":"Blueberry Cheesecake Ice Cream"},"content":{"rendered":"<p>Classic ice cream recipes use a custard base, which means they take time, patience and skill. Fortunately, this is not one of those recipes. Our blueberry cheesecake ice cream recipe comes together in just a few simple steps and you don\u2019t need to be an expert to whip up a batch.<\/p>\n<p>All you\u2019ll need are fresh or frozen blueberries, a handful of pantry ingredients and a few friends or family members to save you from the temptation to eat it all by yourself.<\/p>\n<h2>Ingredients for Blueberry Cheesecake Ice Cream<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059920\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"ingredients for Blueberry Cheesecake Ice Cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><b>Sugar:<\/b> Used in every part of the desert, it helps form the simulated graham crust and sweetens the berry mixture and ice cream. More importantly, sugar plays a key role in keeping the finished ice cream soft and scoopable.<\/li>\n<li><b>Cornstarch:<\/b> This ingredient helps thicken the berry mixture so it stays firm when mixed into the ice cream.<\/li>\n<li><b>Blueberries:<\/b> The dessert&#8217;s main flavor, of course. They also provide a fresh and tart fruit flavor to balance the sweetness and richness of the ice cream.<\/li>\n<li><b>Lemon juice:<\/b> A bit of extra acidity to accentuate the blueberries\u2019 tart notes and help offset the sweetness of the ice cream.<\/li>\n<li><b>Graham cracker crumbs:<\/b> Provide a textural contrast to the rich, smooth ice cream and help the ice cream resemble a cheesecake by simulating the flavor and texture of a graham crumb crust.<\/li>\n<li><b>Cinnamon:<\/b> This adds a hint of warmth to the graham crust mixture.<\/li>\n<li><b>Butter:<\/b> Combines with the graham crumbs to give the crust mixture a rich and creamy flavor and texture.<\/li>\n<li><b>Cheesecake or vanilla pudding mix:<\/b> Gives the ice cream its distinctive cheesecake flavor, without the time and effort of making a cheesecake filling from scratch.<\/li>\n<li><b>Heavy cream:<\/b> Gives the ice cream richness and provides enough butterfat to help keep the ice cream soft.<\/li>\n<li><b>Whole milk:<\/b> Combines with the whipping cream to create a soft and tasty ice cream base, without the overwhelming richness of an all-cream mixture.<\/li>\n<li><b>Vanilla extract:<\/b> Provides vanilla flavor and helps enhance the richness of the ice cream.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the blueberry filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059916\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"blueberry filling in a saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>Combine the sugar and cornstarch in a small saucepan and stir in some water with a whisk or fork. Add the blueberries and lemon juice, and bring the mixture to a boil over medium-high heat. Turn down the heat and simmer for about five minutes until the mixture is slightly thickened. Refrigerate the filling until it&#8217;s chilled and the ice cream is prepared.<\/p>\n<h3>Step 2: Bake the graham crumb crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059925\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"graham cracker crumbs in a sheet pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>Mix the dry ingredients for the graham crust in a large bowl, stir in the melted butter and pat it into the bottom of your baking pan. Bake the crust for ten to fifteen minutes until lightly browned and set it aside to cool.<\/p>\n<h3>Step 3: Make the ice cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059924\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Blueberry Cheesecake Ice Cream in ice cream maker\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>Whisk together the ice cream ingredients in a large bowl. Pour the mixture into your ice cream maker and freeze according to the manufacturer&#8217;s directions.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Keep half in the fridge while you turn the other portion into ice cream if the batch is too large for your ice cream maker.<\/p>\n<h3>Step 4: Assemble the finished recipe<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059923\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Blueberry Cheesecake Ice Cream in freezer container\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<p>First, crumble the graham crumb crust into your baking pan. Layer the ice cream, crust mixture and blueberry sauce into a large container with a tight-fitting lid. Swirl the layers, seal the lid and freeze your ice cream until it\u2019s fully set.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059922\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Blueberry Cheesecake Ice Cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<h2>Blueberry Cheesecake Ice Cream Variations<\/h2>\n<ul>\n<li><strong>Use a prepared blueberry filling:<\/strong> Shorten your prep time even further by using a prepared blueberry filling, either homemade or store-bought. If you opt for a commercial filling, you may need to double the lemon juice because store-bought pie fillings can be pretty sweet.<\/li>\n<li><strong>Buy a ready-made crumb crust:<\/strong> If you&#8217;re in a hurry, you can save time by using a store-bought crumb crust instead of making one from scratch. Break it up into crumby pieces and you&#8217;re good to go!<\/li>\n<li><strong>Switch up the crumbs:<\/strong> If graham crumbs aren\u2019t your favorite, switch up the crust and use cookie or cake crumbs instead. Consider chocolate crumbs with raspberries or strawberries, or gingersnap crumbs with peaches. And don\u2019t forget to save some fruit to use as a garnish!<\/li>\n<li><strong>Use your favorite fruit:<\/strong> Blueberries aren\u2019t the only fruit that makes a great cheesecake. Swap out the blueberries for any other favorite fruit or dairy combinations, including raspberries, strawberries, blackberries, fresh peaches, cherries or\u2026 Well, you get the idea.<\/li>\n<\/ul>\n<h2>How to Store Your Blueberry Cheesecake Ice Cream<\/h2>\n<p>Your ice cream will do best when the temperature is between -18\u00b0 and 0\u00b0F and should ideally never reach a temperature higher than 0\u00b0. So if you have a chest freezer that\u2019s your best option. You can also use a heavy-duty container with a tight-fitting lid meant for freezer use.<\/p>\n<h3>How long will my ice cream last in the freezer?<\/h3>\n<p>All good things come to an end and sadly that\u2019s also the case with ice cream. Homemade ice cream is usually best within two to three weeks or, at most, up to a month. So, you&#8217;ll just have to eat it within that time frame (seriously, that\u2019s not a problem is it?). The colder your freezer, the longer it will last.<\/p>\n<p><i>Editor\u2019s Tip:<\/i> Storing your ice cream in a freezer-safe baking dish with a lid can help extend its storage life because glass and ceramic baking dishes are less porous than plastic and provide better protection from the dry air of the freezer. It also helps if you press plastic wrap to the surface of the ice cream every time you scoop out a portion. This keeps air from making direct contact with your dessert.<\/p>\n<h3>Can I prepare parts of this recipe ahead of time?<\/h3>\n<p>Absolutely. The prepared fruit filling will keep nicely in your fridge for two to three days, although it may thin slightly as the berries shed some of their juices. The crumb crust can also be made ahead, and the ice cream mixture will freeze more quickly (giving you a better texture) if it\u2019s already thoroughly chilled when you pour it into the ice cream maker.<\/p>\n<h2>Blueberry Cheesecake Ice Cream Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059921\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_7.jpg?fit=700%2C1024\" alt=\"Blueberry Cheesecake Ice Cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n<h3>What if I don\u2019t have an ice cream maker?<\/h3>\n<p>You can make this blueberry cheesecake ice cream recipe (and most others) without an ice cream maker, though it will probably take a little longer to freeze. Just pour it into one or more freezer-safe containers with tight-fitting lids \u2013 to prevent spills \u2013 and put them into the coldest part of your freezer. Flat, shallow containers will chill faster than deep ones, and multiple small containers freeze faster than a single large one.<\/p>\n<p><i>Editor\u2019s Tip:<\/i> If you&#8217;re in the market for one, we can recommend a few of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-ice-cream-makers\/\" data-name=\"www.tasteofhome.com\/collection\/best-ice-cream-makers\/\" data-module=\"content engagement\" data-position=\"embedded links\">best ice cream makers<\/a>. Ice cream made without one is still delicious, but you\u2019ll enjoy a better texture (and quicker dessert) if you have the right tool for the job.<\/p>\n<h3>Can I make the cheesecake part from scratch instead of using a mix?<\/h3>\n<p>Sure, why not? We have plenty of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cheesecakes\/no-bake-cheesecakes\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/cheesecakes\/no-bake-cheesecakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">no-bake cheesecake recipes<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/puddings\/vanilla-puddings\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/puddings\/vanilla-puddings\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla pudding recipes<\/a> to choose from. Just remember that the recipe was written and tested in our Test Kitchen and you may need to make some adjustments if you decide to go off-script with a fully homemade alternative. Still, if you\u2019re concerned about additives or working around a food allergy, it might be worth the effort.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! \u2014Melissa Symington, Neche, North Dakota<\/p>\n","protected":false},"author":8014,"featured_media":2108056,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304158,307119,304523,307129,304288,305487,304515,304180,307104,303966,304408,304368,303887,306209,306239,304059,306848,304438,304442,304268,304450,304558,324623,304150,303883],"categories-v2":[308623,310461,309438,310169,308888,310174,308988,308481,259620,310796,308880,309462,310155,308495,308813,308745,308478,312073,312111,308659,309603,308844,308845,259483,308857,308910,309177,309434,308476],"coauthors":[343387],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Blueberry Ice 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Cookies","post_link":"\/recipes\/blueberry-cheesecake-cookies\/","post_image":"\/wp-content\/uploads\/2025\/01\/Blueberry-Cheesecake-Cookies_EXPS_TOHD24_278126_EricKleinberg_8.jpg"},{"post_title":"Cheesecake Strawberry Ice Cream","post_link":"\/recipes\/cheesecake-strawberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23210_TH10524D27C.jpg"},{"post_title":"Pumpkin Cheesecake Ice Cream","post_link":"\/recipes\/pumpkin-cream-cheese-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Cheesecake-Ice-Cream_EXPS_TOHD24_163424_JenaCarlin_10.jpg"},{"post_title":"Cranberry White Chocolate Chunk Cheesecake","post_link":"\/recipes\/cranberry-white-chocolate-chunk-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps157518_SD163324C08_05_4b.jpg"},{"post_title":"Blueberry Cheesecake","post_link":"\/recipes\/blueberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32809_TH1115463D1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Blueberry-Cheesecake-Ice-Cream_EXPS_TOHD24_21287_KristinaVanni_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/blueberry-cheesecake-ice-cream\/","name":"Blueberry Cheesecake Ice Cream","datePublished":"2018-01-01","dateModified":"2024-10-09","prepTime":"PT35M","cookTime":"PT20M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Blueberry-Cheesecake-Ice-Cream_EXPS_TOHD24_21287_KristinaVanni_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Blueberries? Love them. Blueberry cheesecake? Even better. Blueberry cheesecake ice cream? Now you\u2019re talking!","recipeIngredient":["1\/2 cup sugar","1 tablespoon cornstarch","1\/2 cup water","1-1\/4 cups fresh or frozen blueberries","1 tablespoon lemon juice","GRAHAM CRACKER MIXTURE:","2-1\/4 cups graham cracker crumbs (about 36 squares)","2 tablespoons sugar","1\/2 teaspoon ground cinnamon","1\/2 cup butter, melted","ICE CREAM:","1-1\/2 cups sugar","1 package (3.4 ounces) instant cheesecake or vanilla pudding mix","1 quart heavy whipping cream","2 cups whole milk","2 teaspoons vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the blueberry filling","text":"Combine the sugar and cornstarch in a small saucepan and stir in some water with a whisk or fork. Add the blueberries and lemon juice, and bring the mixture to a boil over medium-high heat. Turn down the heat and simmer for about five minutes until the mixture is slightly thickened. Refrigerate the filling until it's chilled and the ice cream is prepared.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the graham crumb crust","text":"Mix the dry ingredients for the graham crust in a large bowl, stir in the melted butter and pat it into the bottom of your baking pan. Bake the crust for ten to fifteen minutes until lightly browned and set it aside to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the ice cream","text":"Whisk together the ice cream ingredients in a large bowl. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. Editor's Tip: Keep half in the fridge while you turn the other portion into ice cream if the batch is too large for your ice cream maker.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the finished recipe","text":"First, crumble the graham crumb crust into your baking pan. Layer the ice cream, crust mixture and blueberry sauce into a large container with a tight-fitting lid. Swirl the layers, seal the lid and freeze your ice cream until it\u2019s fully set.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blueberry-Cheesecake-Ice-Cream_TOHD24_21287_KristinaVanni_5.jpg?fit=700,1024"}],"recipeYield":"16 servings (2 quarts)","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 459 calories","fatContent":"30g fat (18g saturated fat)","cholesterolContent":"101mg cholesterol","sodiumContent":"252mg sodium","carbohydrateContent":"47g carbohydrate (37g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.774194,"reviewCount":31,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"I doubled the blueberry mixture, split the ice cream between 2 containers and did an additional layer on the bottom.   Who doesn't love more mix-ins?   So delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alice329"},"reviewBody":"<p>I had graham crackers and frozen blueberries that I needed to use so I decided to give it a go. Like many comments I tripled the amount of blueberries (the berries were smaller), and I decreased the sugar content in the ice cream and blueberry glaze and increased the amount of vanilla extract. I wish I had a better container to put it in for the layering but other than that the taste is amazing! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LindaSimpson"},"reviewBody":"The graham cracker crust is what makes this a standout.   We used strawberries because we had them. Personally, I think more fruit is needed to offset the sweetness of the ice cream and graham cracker. We used two cups of fruit and should have used more. Raspberries would be even better. We made sweet cream ice cream with only condensed milk and cream. It was great. No vanilla. The graham cracker crust recipe makes a lot and could be cut in half if needed. Overall though, this was an excellent dessert. Allow at least six hours of total prep time, including freezing. And you need to assemble this quickly or it will melt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gramafk7"},"reviewBody":"This was incredible!!! Really smooth creamy and velvety. My guests and I really enjoyed it. And for the record: if you haven't made the recipe please don't rate it. What you choose to feed your family is your business, what I choose to feed mine is NOT your business. I certainly do not need you to be my conscience for me, I'm quite capable of  making my own adult decisions. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"deannasnz"},"reviewBody":"Really really good.  It's incredibly creamy.  Next time I'll use about half the crumb mixture and will thicken the berry sauce with a little more cornstarch so it creates more of a ribbon through the ice cream instead of running all through it.  I want to try it with raspberries instead of blueberries for a more intense fruit flavour.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kredhead"},"reviewBody":"Yay! I've made so many flavors of this ice cream! This recipe is fast","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"andmuffin"},"reviewBody":"My family and I greatly enjoyed this homemade ice cream! It was easy to make and VERY well liked. The ice cream reamained soft and creamy ( not icy and rock hard like some homemade ice cream) even after it had been in the freezer a long time.Note- We did use the cheesecake pudding, which really did make the ice cream taste like cheesecake! Also, try using an old gallon size ice cream pail to store the ice cream in-it works very nicely.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"knollbrookcook"},"reviewBody":"Delicious ice cream. Sometimes I just use 10% cream instead of the heavy whipping. Still turns out good and you save a few calories and some fat. I always use the vanilla pudding mix. Everyone loves this!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joemdavis55"},"reviewBody":"I've been making this recipe for years now.  One thing I prefer is to strain the blueberry mixture after removing it from heat to remove the blueberry skins.  I find the skins have an icy taste when frozen that takes away from the smoothness of the ice cream.  Don't waste the skin remnants though.  Makes a great peanut butter and jelly sandwich!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suesedlak"},"reviewBody":"I made this recipe exactly as written, using the cheesecake pudding mix, and I agree with other reviewers who have said that this is the best ice cream they've ever made. The cheesecake flavor was wonderful and the ice cream was so creamy. I used fresh blueberries and thought the consistency (after refrigerating overnight) was perfect. I also agree with other reviewers who recommended using half a recipe of the graham cracker mixture. In fact, the next time, I may buy and break up a pre-made graham cracker crust just to save time and to eliminate heat in the oven in summer.I used a 1 quart ice cream maker (gelataio junior) and the recipe as written made 2 batches; for each, I filled the container 2\/3 full. It took about 50 minutes for each batch to freeze firm.The addition of instant pudding mix in the ice cream opens up so many possibilities for additional flavors. I'm envisioning a \"banana pudding\" ice cream using instant banana pudding and chopped up vanilla wafers. This list goes on!!!!!Thank you for a terrific recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary LouSpear","givenName":"Mary","familyName":"LouSpear"},"reviewBody":"This is the best ice cream I've ever made or tasted anywhere. It is more labor intensive but worth it. I made  the blueberry mixture the day before and chilled it. I took a shortcut recommended by another reviewer - I used a pre made graham cracker shell. I made an egg wash to which I added some cinnamon. I brushed some of it on the shell and baked it at 375 for 5 minutes, again letting it cool completely, then breaking it up into various sized chunks. I then prepared the rest of the recipe as written and froze it for 2 hours. It was still pretty soft upon serving but not a problem. My family loved it. I'll try it with other fruits,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynne415"},"reviewBody":"I have been making this recipe for a few years, so I thought it was time to give credit to the cook.  This is an awesome recipe, very easy to make.  It's one that I get so many compliments on when I take it to share with others.  I pretty much make it as is, except I only make a 1\/2 batch of the graham cracker layer as that's a personal preference.  I also put away a small container of just the vanilla ice cream part so our son can have his chocolate syrup on it.  Overall this is a wonderful summer treat!  I've only made it with fresh blueberries.  Thank you for sharing this wonderful recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eaaa7913"},"reviewBody":"Was very easy to make and everyone enjoyed the smooth taste of the homemade ice cream.  It is a wonderful indulgence food to have on hand.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jenlong87"},"reviewBody":"This recipe came out fantastic. I have a 1 1\/2 qt ice cream maker, so i halved the recipe and used frozen raspberries and blackberries instead of blueberries. It tasted amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgtg32"},"reviewBody":"Incredibly creamy and delicious.  I have received about as many compliments for this ice cream as any desert I have ever made.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shecooksalot"},"reviewBody":"I cut out this recipe years ago from the magazine and finally just got the chance to try it.  Well worth the wait.  The flavor was awesome and the whole family loved it!  Really delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"debs951"},"reviewBody":"My family loves this recipe!  I've also tried it with raspberries and strawberries with equal success.  Thank you for this recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"danthecook"},"reviewBody":"A big hit with my son-in-law who is very picky about desserts! The whole family wants me to make it again. Outstanding!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene1126"},"reviewBody":"This is the best ice cream I've ever made!   I've made it with both strawberries and black raspberries.   Both with extremely satisfying results.   I did strain the sauce when I used the black raspberries.  This is a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ErikB"},"reviewBody":"This is the best home made ice cream I've ever had. It's very smooth and creamy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"21287","romance_copy_dek":"Blueberries? Love them. Blueberry cheesecake? Even better. Blueberry cheesecake ice cream? 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