Ingredients

Ice Cream
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

Blueberry Sauce
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice

Graham Cracker Mixture
2-1/4 cups graham cracker crumbs (about 36 squares)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

Instructions
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 small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15×10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze. Enjoy!

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