Recipe By gail0
Rating
Published Jun 19th
Prep 25m Cook 20m Additional 2h 30m Ready In 2h 75m
Servings 16 servings Calories 458.7

Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat.

Recipe Ingredients

  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • ½ cup water
  • 1 ¼ cups blueberries
  • 1 tablespoon lemon juice
  • 2 ¼ cups graham cracker crumbs
  • 2 tablespoons white sugar
  • ½ teaspoon ground cinnamon
  • ½ cup butter, melted
  • 1 ½ cups white sugar
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 cups heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Cooking Directions

  1. 1 Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
  4. 4 Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
  5. 5 Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
  6. 6 Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

Nutrition Facts

  • Calories 458.7
  • Carbohydrate 46.5 g
  • Cholesterol 99.2 mg
  • Fat 29.6 g
  • Fiber 0.3 g
  • Protein 3.1 g
  • Saturated Fat 17.7 g
  • Sodium 238.5 mg
  • Sugar 36.8 g

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Reviews

  1. Everyone loved it?? I substituted cheese cake pudding.
  2. Oh my wonderful! Best ice cream ever! I used raspberries since my husband does not care for blueberries used cheesecake sugar free pudding and 2 cups half and half and 2 cups heavy whip cream. Delish!
  3. absolutely delicious! add your favorite alcohol to the cream mixture (i added about 2 tbsp butter ripple schnapps) adds a little extra flavor and helps prevent the ice cream from freezing too hard
  4. Recipe as written is great and adding cinnamon and a tiny but of almond extract I kicks up the flavor a notch- nit necessary though!
  5. Every time we host a sleepover this is the most-requested dessert! Due to DS's allergies I modified the recipe and removed the graham cracker crumbs 2 tbsp white sugar 1/2 tsp cinnamon and 1/2 c butter. I used fat-free half-and-half instead of whipping cream and it was still creamy and delicious and fun to make - Read more ...
  6. This was so good! I entered in an ice cream contest we had at our church and won 1st place out of 6 entries! Since it was a cheesecake ice cream I used Cheesecake Pudding instead of vanilla. I made it in three batches and layered it as stated in the recipe.
  7. Delicious! One of our favorite flavors now.
  8. this recipe is very very rich can't eat much of this but it is really good I guess that is a good thing lol
  9. I had seen a similar recipe but this was my first time to try the pudding mix in the ice-cream base- WOW! this makes great ice cream. I've made it twice in a week for family and for work associates - EVERYONE gave it 5 STARS.
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