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-Eat Real)
- 1½ teaspoons cornstarch
- ¼ cup granulated sugar
- 1 cup fresh or frozen (and thawed) blueberries
- 1 ripe banana
- 1 tablespoon fresh lemon juice
- ½ cup graham cracker crumbs
- 2 tablespoons butter, melted
- 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.
- 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.
- 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.
- 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.
- 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.
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
Watch video here:
Can’t see video? Watch it here: Banana Blueberry Cheesecake Ice CreamLinked to these fabulous parties.
Mom always said it is nice to share!