On stove top combine sugar and cornstarch. Stir in water having heat on medium. Stir in blueberries and lemon juice. Bring to boil then reduce heat to a simmer. Continue to simmer uncovered until slightly thickened about 5 minutes. Cover and put in the refrigerator.
Preheat oven at 350 F. In a bowl combine graham cracker, sugar, and cinnamon. Drizzle in butter. Stir ingredients together making it moist. Pat in a 13*9 pan ungreased. Bake for 10-15 minutes or until golden. When done cool completely on wire rack.
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).
In a large freezable container make layers of 1/3 of ice cream, 1/3 of crumbled graham cracker, and 1/3 blueberry sauce, repeat until ingredients are finished. Now take large spoon and swirl together. (do not mix together just swirl) and freeze.
|1)||1/2 cup sugar|
|2)||1 tbsp cornstarch|
|3)||1/2 cup water|
|4)||1 1/4 cups fresh or frozen blueberries|
|5)||1 tbsp lemon juice|
|Graham Cracker Mixture|
|6)||2 1/4 cups graham cracker crumbs|
||1 tbsp sugar|
|8)||1/2 tsp ground cinnamon|
|9)||1/2 cup butter, melted|
|10)||1 1/2 cups sugar|
|11)||1 (3.4 ounce)
package instant cheesecake or vanilla pudding mix
|12)||3 cups heavy whipping cream|
|13)||3 cups milk|
|14)||2 tsp vanilla extract|