Blueberry Cheesecake Ice Cream III


Blueberry Sauce:
  • 1 1/4 C blueberries, fresh or frozen
  • 1/2 C sugar
  • 1 Tb cornstarch
  • 1/2 C water
  • 1 Tb lemon juice (bottled is fine)
Graham Cracker Crust:
  • 1 prepared graham cracker crust
  • Cheesecake Ice Cream:
  • 1 1/2 C sugar
  • 2 C milk
  • 4 C heavy whipping cream
  • 2 tsp vanilla
  • 1 (3.4 ounce) package instant cheesecake pudding mix

Homemade Ice Cream with only 2 Ingredients (No Machine)


  • 2 cups (16oz/450ml ) heavy whipping cream, cold
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold
  • 1 teaspoon Vanilla Extract (optional)


  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.
  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
    Making Homemade Ice Cream Flavors
  5. Generally, use two cups ice cream base and add mix ins to create your flavors.
  6. Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
  7. Keep stored in the freezer for up to 6 weeks.
    Enjoy a Few Initial flavor Ideas:
  8. Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
  9. Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don’t add too much as it will make your ice cream soft but very yummy.
  10. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
  11. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
  12. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
  13. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base

Blueberry Cheesecake Ice Cream II


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Baskin-Robbins’ New Caramel Cappuccino Cheesecake Ice Cream Is All The Best Flavors In One

Baskin-Robbins’ December Flavor of the Month puts any other basic holiday flavor to shame. The new Caramel Cappuccino Cheesecake ice cream is just as decadent as it sounds, and it’s filled with some of your favorite sweets.

The flavor begins with cheesecake- and coffee-flavored ice cream, which really would be enough on its own, TBH. That’s then churned with cappuccino toffee and cheesecake pieces, adding some good textures in there. The icing caramel on the cake is a salted caramel swirl, bringing the caramel, coffee, and cheesecake flavors together.

Baskin-Robbins posted about the newcomer on Facebook and people seemed very eager to try it. One user tagged someone and wrote, “I don’t think I’ve ever wanted anything so bad in my life.”

Although we’re only a few days into December, New Year’s Eve will be here before you know it and Baskin-Robbins is offering guests a regular or kids-sized scoop of ice cream for $1.50 that day at participating locations. I know what flavor I’m getting!

Instant Pot Pumpkin Cheesecake


  • 1 1/4 cups gingersnap cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 1 tablespoon granulated sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons cornstarch
  • Pinch of kosher salt
  • 3 large eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups sweetened whipped cream

Peppermint White Mocha Cheesecakes


  • 3 cups vanilla wafer cookies
  • 4 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1⁄2 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2 -4 drops red food coloring, gel
  • 2 ounces white chocolate chips
  • 1 cup frozen whipped topping, thawed, plus more for topping
  • 1⁄2 cup mini marshmallows
  • 2 candy canes, crushed

Cheesecake Thumbprint Cookies


  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • ¾ cup light brown sugar
  • ⅓ cup sugar
  • 1 egg
  • 1¼ cups all-purpose flour
  • 2 cups graham cracker crumbs (from about 20 crackers)
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt
  • 5 ounces cream cheese, at room temperature
  • 1/3 cup sugar
  • 1 egg white
  • 1 teaspoon pure vanilla extract
  • ½ cup jam