Blueberries/Desserts/Fruit/Ice Cream

Banana Blueberry Cheesecake Ice Cream

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!

Banana Blueberry Cheesecake Ice Cream
Prep time
Cook time
Total time
Ice cream with a rich cheesecake base, swirls of luscious banana blueberry sauce, and chunks of graham cracker crust make this dessert unbelievably good!
(inspired by Sandy Smith's Cheesecake Ice Cream-Eat Real)
Recipe type: Ice Cream
Cuisine: American
Serves: 4-6
Blueberry Swirl:
  • 1½ teaspoons cornstarch
  • ¼ cup granulated sugar
  • 1 cup fresh or frozen (and thawed) blueberries
  • 1 ripe banana
  • 1 tablespoon fresh lemon juice
Graham Cracker Layer:
  • ½ cup graham cracker crumbs
  • 2 tablespoons butter, melted
Ice Cream Base:
  • 8 ounces reduced fat cream cheese, softened
  • 1 cup sour cream
  • ½ cup half-and-half
  • ⅔ cup sugar
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  1. In a small saucepan, combine cornstarch and ¼ 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, ⅔ 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 ½ of them on the bottom of a freezer-safe container. Top with ½ of the ice cream, followed by ½ 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.
Recipe by Jazzy Gourmet Cooking Studio at
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.

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