| Ingredients | Directions | |
| *** |
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 | |