Creamy Blueberry Cheesecake Ice Cream with Graham Cracker Crust

Instructions

1. 1

   Make the blueberry sauce: In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

2. 2

   Make the graham cracker crust: In a large bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter. Press the mixture into an ungreased 15x10x1-inch baking pan. Bake at 350°F for 10-15 minutes until lightly browned. Cool completely on a wire rack.

3. 3

   Make the ice cream: In a large bowl, whisk together the sugar, instant pudding mix, heavy cream, milk, and vanilla extract until well combined. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Refrigerate any remaining mixture until ready to add to the ice cream.

4. 4

   Assemble the ice cream: Crumble the graham cracker crust. In a large container, layer the ice cream, graham cracker crumbs, and blueberry sauce 3 times, gently swirling the layers together. Freeze the ice cream until firm, at least 2 hours.