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
- 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
- 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.
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Can’t see video? Watch it here: Banana Blueberry Cheesecake Ice Cream
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What a fun and gorgeous ice cream. I love the surprise flavor of banana in there with the blueberry pie…and I think the chunks of pie crust would be my favorite part!!!
Thanks, Jocelyn. I couldn’t decide whether to include the crust or not. Now I’m glad I did!
Thank you so much for sharing this recipe on Foodie Friends Friday. I happen to have some blueberries in the freezer – I may have to give this a try.
Hope you will link up again next week!
Awesome, let me know how it turns out!
I keep thinking I need to get an ice cream attachment for my kitchenaide. This recipe looks delicious… all my favorite flavours. Thanks for sharing on foodie Friends Friday and hope that you will join us next week with some more great recipes.
http://marlys-thisandthat.blogspot.com
I whole-heartedly recommend getting the ice cream maker attachment–you’ll have so much fun with it! Thanks for hosting!
What a super-delicious ice-cream!:)
I could probably eat the whole amount by myself
Ha, you and I both, thanks!
Ice cream….the way to my heart! I could eat it everyday! Best if I don’t get the attachment for my stand mixer 🙂 I’m featuring your recipe this week at Addicted to Recipes! I’m featuring you this week at Addicted to Recipes! http://iamaddictedtorecipes.blogspot.ca/2012/09/scrumptious-sunday-27-features.html
Bless your heart, I am so flattered! And yes, that attachment can be a dangerous thing to have in the house, ha! Thanks so much!
CONGRATULATIONS!!! Your ice cream recipe was chosen to be on Today’s Feature Post from Cast Party Wednesday #57! Thank You for sharing your recipe with us! ~Sheryl @ Lady Behind The Curtain~
http://www.ladybehindthecurtain.com/todays-feature-post-cast-party-57-4/
Wow, thank you so much! I am totally surprised and will be sure to spread the word.
This sounds so good – I pinned it! Thank you for sharing it last week at All my Bloggy Friends – I can’t wait to see what you link up at this week’s All my Bloggy Friends!
What a delicious combo of flavors!! Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch!! I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
I make this every year for Memorial Day, July 4th and Labor Day. All of the kids (who are now teenagers) are waiting for it to be ready right now! We love it!
Hi Kris,
This makes my heart happy! I’m so glad that this recipe has been a part of your family tradition. It’s one of my favorites too! Thanks for letting me know.