1⅛ cup of graham cracker crumbs (about 18 squares)
1 tablespoon sugar
¼ cup butter, melted
FOR THE ICE CREAM BASE:
1½ cups sugar
1 package (3.4 oz.) instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups whole milk
2 teaspoons vanilla extract
Instructions
In a medium saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Stirring occasionally, bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
Place graham cracker squares in a large zip block bag. Using your hands or a rolling pin, crush the crackers until they resemble coarse crumbs. In a large bowl, combine the cracker crumbs and sugar. Stir in melted butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking dish. Bake at 350° for 5-7 minutes or until lightly browned. Cool completely.
Meanwhile, in a large mixing bowl, whisk the ice cream ingredients together. Fill ice cream freezer cylinder two-thirds full; mix according to manufacturer's directions. (I used a Cuisinart Automatic 1.5 quart Ice Cream Maker. I churned my ice cream for approximately 22-25 minutes. Read your ice cream maker directions, and set time accordingly.)
In a large (freezer-safe) container, layer the ice cream, graham cracker crumb mixture and blueberry sauce (2-3 times); swirl. Freeze for at least 2 hours prior to eating.
Yield: 2 quarts.
NOTE: Since my ice cream maker has a 1.5 quart capacity, I simply filled the ice cream freezer bowl ⅔ full to make sure it did not overflow when churning (the recipe makes 2 quarts). I churned the rest later; however, if you have remaining ice cream mixture, it would also make delicious pudding popsicles!
Notes
Adpated from Taste of Home: http://www.tasteofhome.com/recipes/blueberry-cheesecake-ice-cream
Recipe by Simple as That at https://simpleasthatblog.com/homemade-blueberry-cheesecake-ice-cream/