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Ingredients Directions
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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.
Blueberry Sauce
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
7)
1 tbsp sugar
8) 1/2 tsp ground cinnamon
9) 1/2 cup butter, melted
Ice Cream
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