Blueberry Cheesecake Ice Cream

Blueberries, cheesecake, and ice cream. Those are pretty much 3 of my favorite things, so naturally I absolutely loved this ice cream. Ross declared it the best ice cream that I've ever made (but to be fair he says that every time I make a new ice cream flavor).

I definitely had my doubts about this recipe. It uses no eggs and gets it cheesecake flavor from a packet of instant cheesecake flavored jello pudding. There is no actual cream cheese in this recipe, but if you tasted it, you wouldn't know. It came out amazing. It was creamy and rich and indulgent, the way ice cream should be!

A couple notes about the recipe:

1. It makes A LOT of ice cream. You may have to freeze the mixture in 2 batches depending on the size of your    ice cream maker.
2. I used 2% milk for the ice cream and it was fine.
3. If you wanted to save time you could buy a premade graham cracker crust and crumble that into the ice cream      instead of making the graham cracker crust yourself.

Blueberry Mixture:

* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/2 cup water
* 1 1/4 cups fresh or frozen blueberries
* 1 tablespoon lemon juice

Graham Cracker Mixture:

* 2 1/4 cups graham cracker crumbs
* 2 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup butter, melted

Ice Cream:

* 1/2 cups sugar
* 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
* 1 quart heavy whipping cream
* 2 cups milk (I used 2%)
* 2 teaspoons vanilla extract

Directions:

1.In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries   and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened,   stirring occasionally. Cover and refrigerate until chilled.
2.In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in.   x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely   on a wire rack.
3.In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze   according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before   adding to ice cream freezer (mixture will have some lumps).
4.Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and   blueberry sauce three times; swirl. Freeze.