Ingredients and Weight:
- Graham cracker crumbs, 1 1/2 cups
- Butter, melted, 1/4 cup
- Cream cheese, softened, 8 ounces
- Sugar, 1 cup
- Vanilla extract, 1 teaspoon
- Heavy cream, 1 cup
- Milk, 1 cup
- Blueberries, fresh or frozen, 2 cups
- Lemon juice, 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9x13 inch baking dish. Bake for 10 minutes. Let cool.
- Beat cream cheese and sugar in a large bowl until smooth. Beat in vanilla extract.
- Fold in heavy cream and milk. Pour over graham cracker crust.
- In a separate bowl, combine blueberries and lemon juice. Spread over cheesecake layer.
- Bake for 30 minutes, or until cheesecake is set. Let cool completely.
- Freeze cheesecake for at least 4 hours, or overnight.
- When ready to serve, churn cheesecake in an ice cream maker according to manufacturer's instructions.
Nutritional Information:
- Calories: 250 per serving
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Creamy and smooth
- Tangy and sweet
- Blueberries add a burst of flavor
- Perfect for a summer dessert
User Comments:
- "This ice cream is absolutely delicious! The cheesecake layer is so creamy and the blueberry layer is the perfect tart contrast."
- "I love the graham cracker crust! It adds a nice crunch to the ice cream."
- "This is my new favorite ice cream recipe. It's so easy to make and it's always a crowd-pleaser."
Special Precautions and Tips:
- Be sure to freeze the cheesecake completely before churning it into ice cream. This will help it keep its shape.
- If you don't have an ice cream maker, you can freeze the cheesecake mixture in a freezer-safe container for at least 4 hours, or overnight. Then, thaw it slightly and beat it with an electric mixer until smooth.
