4th of July Blueberry Cheesecake Ice Cream + Blueberry Pie Milkshakes

What is more American than a milk shake?!  Nothing, that's what.  

Especially if you pair it with some baby back ribs, corn on the cob with cheese sauce, and mashed sweet potato souffles with horseradish cream like we did last night.  

I suppose that was a lot of food.  But, in my defense, we were celebrating 4th of July!  (Even though it was still June.)  We had no choice - I haaaad to make all that food so that you could have the recipes before the 4th!  But then a rain storm came and I didn't get to take pictures of everything else.  Humph.  We still ate it though, don't worry.

These uber-patriotic milkshakes are made with my most favorite ice cream recipe. evah.  It is so frick'n creamy, you will die.  

P.S.  Quick algebra lesson: Graham crackers + ice cream = Pie!  Oh my.  4th of July!

Printable Recipe HERE.

Yields 4 large milkshakes

2 1/2 cups whole milk ricotta cheese
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon vodka (optional, reduces ice formation during the hardening stage)
1/2 packet fat free, sugar free cheesecake pudding mix
1 teaspoon vanilla extract
4 reduced fat graham crackers
1 1/2 cups fresh or frozen blueberries
1/2 cup water
1/2 teaspoon ground cinnamon
About 4 cups milk (I used almond coconut milk)

Make the ice cream:  
Combine the ricotta, milk, sugar, salt, vodka, cheesecake pudding mix and vanilla in a large bowl and stir to combine.  Refrigerate until ready to churn the ice cream.  

Add the ice cream mixture to the bowl of an ice cream machine (I use this awesome KitchenAid attachment, #BestThingSinceSlicedBread) and churn for about 20 minutes.  Add two of the graham crackers, slightly crushed with your hands, and 3/4 cup of the blueberries.  Churn for another 2 - 3 minutes and then transfer the ice cream to a bowl.  Cover and freeze for about 2 hours to harden (or make the milkshakes right away while the ice cream is still soft).

To make the blueberry topping: 
Combine the remaining 3/4 blueberries, water, and cinnamon in a small saucepan over medium high heat.  Simmer for about 10 minutes until the mixture is thickened and the blueberries are broken down.

For the milkshakes:  Combine two parts ice cream to one part milk and blend until combined.  Pour into a glass.  Crumble the remaining graham crackers on top of the milkshake and top with a giant spoonful of the blueberry topping. 


  1. My kids would love these! Great job!

    New follower!


  2. Oh My Gosh! These look so wonderful! I would love one (or two) of them right now!

    Thanks for sharing this great recipe at the In and Out of the Kitchen Link Party! I look forward to seeing what you bring next week!

    I am pinning, google+ and facebook sharing this!

    Cynthia at http://FeedingBig.com

  3. Just wanted to let you know that your recipe recived the most clicks at the In and Out of the Kitchen Link Party! I have pinned it and shared it on Google + Your recipe and photo will be featured in the post sharing the Top 10 Favorites from the In and Out of the Kitchen party and will be featured on the Monday evening party page!

    This drink looks great!

    Cynthia at http://FeedingBig.com

  4. Thanks so much for sharing at last week's All My Bloggy Friends! I can't wait to see what you share this week!


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