Cheesecake Ice Cream
  • For the Ice Cream base:
  • 8oz. cream cheese, room temperature
  • 1 C. sour cream
  • 1 C. whole milk
  • ½ C. heavy cream
  • ¾ C. sugar
  • 2 Tbls. vanilla
  • ½ lemon, juiced
  • For the Strawberry/ Blueberry sauce:
  • 1 C. blueberries
  • 1 C. sliced strawberries
  • ½ C. water
  • ½ C. sugar
  • ½ lemon, juiced
  • 1 Tbls. corn starch - optional, if you want a thicker sauce
  • For the Graham Cracker crumble:
  • 1 package graham crackers (one wrapped envelope from box)
  • ½ C. flour
  • ¼ C. brown sugar
  • ½ stick butter, melted
  1. Make the Ice Cream base: In blender or food processor, or use a hand mixer, add ice cream base ingredients and blend to combine ingredients. Pour into container and refrigerate several hours or overnight to completely chill the mixture.
  2. Make the Strawberry/Blueberry sauce: Combine strawberry/blueberry sauce ingredients into saucepan. Stir well and bring mixture to boil. Reduce heat and cook several minutes until fruit has softened and sauce is thickened. You can crush the fruit if you want or leave it chunky. Pour into container and chill in refrigerator until ready to use.
  3. Make the Graham Cracker crumble: Preheat oven to 350° Crush the graham crackers into coarse crumbles. Combine graham crackers in bowl with remaining crumble ingredients. Stir thoroughly to combine ingredients and make sure they're all covered with the melted butter. Spread on baking sheet and bake in oven about 10 minutes. Stir a few times while baking, and be sure not to let it burn. Remove from oven and let cool. Store in plastic bag until ready to use.
  4. Make the Ice Cream: Churn ice cream base in ice cream maker according to manufacturer's directions. Mine takes about 20 minutes. Pour into freezer container and freeze a few hours to firm up.
If you want to swirl in the fruit and graham cracker crumble instead of using them as a topping, pour half of ice cream mixture in freezer container. Layer some strawberry/blueberry sauce and some crumble. Top with remaining ice cream, then more fruit/graham crackers. Using a knife, lightly swirl through the ice cream. Sprinkle a little more crumble on top, cover and freeze until frozen throughout.
Recipe by TGIF - This Grandma is Fun at