Our family loves homemade ice cream. It’s a special treat that we only make a few times a year. Today and for the next few days, I’m going to share my favorite recipes for homemade ice cream. Today’s recipe for Blueberry Cheesecake Ice Cream I got from a fellow pinchingyourpennies member whose screen name is “beandip“.
The picture of this doesn’t illustrate how yummy this turned out. Unfortunately, the ice cream sat a little too long before we served it. There is one thing I would definitely change about this recipe. I would leave the graham crackers out of the mixture, then add it to the ice cream when it’s almost done. The way this recipe is, the graham crackers disintegrated into the mixture. I like chunks of graham cracker in my ice cream. So when your motor on your ice cream maker is slowing down, stop it and put in the graham cracker chunks and then let the ice cream finish.
Just make sure when you add the milk at the beginning, don’t quite fill it to the fill line. I think I’ll also try fresh raspberries next time and also put them in the same time as the graham crackers or serve the fruit on top of the ice cream.
- JELL-O CHEESECAKE PUDDING (INSTANT)
- WHIPPING CREAM
- EVAPORATED MILK
- CONDENSED MILK
- FROZEN BLUEBERRIES
- GRAHAM CRACKER OR GOLDEN GRAHAMS
- WHOLE MILK
- 1 pkg Jell-o cheesecake pudding (instant)
- 2 cups whipping cream
- 1 can evaporated milk
- ¾ cup sugar
- 1 can sweetened condensed milk
- 2 tsp vanilla
- 1 cup frozen blueberries
- 6 mashed graham cracker or 1 cup golden grahams
- 4 cups whole milk fill to freezer line
- This is for a 4 quart freezer. Mix pudding and cream together then add the remaining ingredients and stir to combine. Freeze according to manufacturers directions.