BLUEBERRY WAFFLE CONE ICE CREAM RECIPE - (4.2/5)

Blueberry Waffle Cone Ice Cream Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 11

ICE CREAM:
1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
2 1/2 cups crushed waffle cones
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

Steps:

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled. Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps). Crumble the waffle cones. In a large container, layer the ice cream, waffle cones and blueberry sauce three times; swirl. Freeze.