Banana Blueberry Cheesecake Ice Cream

By • August 28, 2012 • 0 Comments


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Author Notes: I hesitated for the longest time to buy the ice cream maker attachment to my KitchenAid stand mixer.

After all, if I bought the attachment, wouldn't I be tempted to make (and eat) ice cream everyday? Who needs temptations like that? But the thought of getting to experiment with different flavor combinations seemed too irresistible. So I gave in to temptation, and I haven't looked back.

I just make a batch, my S.O. and I try it, and we find some dear cooperative souls to consume the rest. So everybody wins!

After the completion of my Banana Blueberry Bliss dessert a few weeks ago, I couldn't help but think that it would make a mighty fine ice cream--and I was right! Just make a cheesecake ice cream base, swirl in a banana/blueberry sauce, toss in some graham cracker crust chunks, and prepare for some bliss-chilled paradise!

Inspired by Sandy Smith's Cheesecake Ice Cream, from Eat Real
Sherry K-Jazzy Gourmet

Makes about 1 quart

  • 1 1/2 teaspoon cornstarch
  • 1/4 cup , plus 2/3 cup granulated sugar, divided
  • 1 cup fresh or frozen (and thawed) blueberries
  • 1 ripe banana
  • 1 tablespoon fresh lemon juice
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 8 ounces reduced fat cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup half-and-half
  • 1 teaspoon vanilla
  • 1 pinch salt
  1. In a small saucepan, combine cornstarch and 1/4 cup sugar. In a food processor, add blueberries, banana and lemon juice. Pulse 5-6 times till mixture is slightly chunky. Combine blueberry banana mixture with sugar mixture in saucepan. Bring to a boil and cook, stirring occasionally, until thickened (about 5 minutes). Remove from heat and set aside to cool. Cover and refrigerate until chilled.
  2. In a small bowl, combine graham cracker crumbs and melted butter. Press into an ungreased medium ramekin and bake at 350˚F for 10 minutes or until lightly browned. Cool in ramekin on a wire rack.
  3. In the meantime, wash food processor and place cream cheese, sour cream, half-and-half, 2/3 cup sugar, vanilla and salt in it. Process until smooth. Transfer to container with pouring spout; cover, and refrigerate until chilled.
  4. When ice cream base has chilled, churn in ice cream maker, according to manufacturer's instructions. Break graham cracker crust into pieces and place 1/2 of them on the bottom of a freezer-safe container. Top with 1/2 of the ice cream, followed by 1/2 of the blueberry sauce. Repeat with one more layer and swirl everything together. Be careful not to overmix.
  5. Place sealed container in freezer to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.

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