Photo: Ian Dooley
Blueberry Cheesecake Ice Cream
16 ingredients
45 min + 20 min
About 2 quarts
openrecipes
Estimated Nutrition (whole recipe, rough)
980
Calories
24g
Protein
28g
Fat
156g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- :
- ¼ cup sugar
- 1½ teaspoons cornstarch
- ¼ cup water
- ¾ - 1 cup fresh or frozen blueberries
- 1½ teaspoons lemon juice
- :
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- ¼ cup butter, melted
- :
- ¾ cup sugar
- ½ (3.4-ounce) package instant cheesecake pudding mix
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes