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)
Ingredients
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
Instructions
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.