Blueberry Cheesecake Ice Cream

Made 1/2 the recipe in my Cuisinart 2 Qt. freezer, which was perfect. This is wonderfully creamy and good.  That said, I cut the sugar in the milk mixture by 25% and instead of cooking blueberries in sugar, I just chopped them fresh and put them in the freezer with the milk mixture.  Lovely fresh taste and a lot fewer calories.

I halved the recipe because I wanted to try it before making a larger batch. I think it is too sweet. Next time I make it I will try using less sugar. I prefer more natural fruit taste.

Our countertop ice cream maker comes with 2 bowls, so we followed the recipe exactly but used both bowls. (We've found that attempting to use a bowl twice leads to some consistency issues with the 2nd batch.) We used fresh blueberries we picked at the peak of ripeness. It was good but very sweet, so we would cut the sugar back some in the future. It didn't have a strong "cheesecake" taste, but we could taste the tang of the creamcheese. I don't understand the 1 star rating. Maybe the rater used her bowl 3 times in a row for the 3 types? I don't know, but if you only have 1 standard freezer bowl, cut the recipe in half, as it says to do.

Absolutely FABulous!! I used fresh dark cherries & graham crackers w/ melted butter & sugar, basically a graham cracker crust, it tastes just like CHERRY CHEESECAKE. love it.!!

MY favorite ice cream recipe, hands down! Absolutely amazing!

This recipe was awful. I made three different ice creams this weekend and the other two were great. This one never got firm and didn't have any cheesecake flavor.

Made this for a crowd of kids and adults recently and got rave reviews. I made the 2 parts the night before and poured them in the next morning. I made it in 2 batches because I thought it wouldn't fit in my ice cream maker. Although I have a countertop model, the entire recipe fits in it-I think it is a 2 qt model. I sprinkled graham cracker pieces on top and everybody loved it. A little time-consuming but well worth it. Great recipe!!

I made this for a dinner and everyone loved it! They kept saying, "Too bad this is so fattening!" EH, it is not! I used 1.5 cups of sugar, and it was perfect. I also added 1 teaspoon of vanilla to the milk mixture. It does take time. Next time, I will make all of the liquids the day before, and then put it in the fridge until I put in the ice cream maker the next day.

Delicious! Used strawberries instead of blueberries and skipped the 1/4 cup water when cooking them. Could have cut the granulated sugar down to 1 1/2 cups because it was a little overly sweet. Fat free half-and-half worked well. Will make again!

This was AWESOME! I used blueberry pie filling to save time and it was great. I also added 1 tbsp of vanilla and 1/8 tsp of salt. I'm looking forward to experimenting with other flavors of pie filling: cherry, strawberry, etc.

This was SO GOOD!! I also added graham cracker pieces to simulate the "cheesecake crust." It WAS a lot of work, I may try it again cutting some corners... I don't know if it will be as good but worth a try. YUM!

I've made this several times and everybody loves it! I usually use huckleberries and it has a creamy texture and delicious! It is time consuming and messy,but well worth the effort. I've made it for just family and also for picnics. I usually double the recipe because have two big guys eating it, plus whoever else is around and it doesn't ever last long!

I made this recipe for father's day and it got rave reviews!! The only down side was that I wasted about 2 cups of the mixture b/c it would not fit in my ice cream maker.

An annual favorite that we make after picking blueberries.

This is amazing! Though it didn't have a strong cheesecake flavor, it is by far the creamiest low fat ice cream I have ever made. I also tried it with strawberries, which was delicious as well.