Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
16
Ingredients
Directions
Combine ½ cup sugar and cornstarch in a small saucepan; stir in water until smooth. Add blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate blueberry syrup until chilled, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into an ungreased 10×15-inch baking sheet.
Bake graham cracker crust mixture in the preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble.
Whisk cream, milk, remaining 1 ½ cups sugar, pudding mix, and vanilla extract in a large bowl. Transfer mixture, in batches, to an ice cream maker; freeze according to the manufacturer's directions. Refrigerate remaining cream mixture; whisk before churning.
Layer ice cream, graham cracker mixture, and blueberry sauce in a large bowl; swirl to combine. Freeze until ready to serve.
Nutrition Facts (per serving)
| 459 | Calories |
| 30g | Fat |
| 47g | Carbs |
| 3g | Protein |
