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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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I got this recipe from the Better Homes and Gardens issue June 2006. I made it last weekend and it was so amazing. I made mine with frozen blueberries and lite ice cream. Ingredients:
1/3 cup melted butter |
1 1/2 cups crushed vanilla wafers (about 33 cookies) |
1 teaspoon ground cinnamon |
1/2 cup water |
2 cups fresh blueberries (or frozen) |
2 tablespoons sugar |
4 teaspoons cornstarch |
1/2 teaspoon ground cinnamon |
1 quart vanilla ice cream |
Directions:
1. In a medium bowl combine melted butter, vanilla wafers and 1 teaspoons ground cinnamon. Toss to mix well. Press crumb mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan to form a firm, even crust. Chill about 1 hour or until firm.
2. While crust is chilling, in a small saucepan combine water and blueberries (if using frozen blueberries use 1/4 cup water). Bring to boiling; reduce heat. Simmer uncovered for 3 minutes.
3. In a small bowl stir together sugar and cornstarch; stir into blueberry mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in 1/2 teaspoons ground cinnamon. Turn blueberry mixture into bowl; cool. Cover and chill completely.
4. Place vanilla ice cream in a chilled bowl in refrigerator about 30 minutes or just until ice cream is softened. Carefully fold in chilled blueberry mixture to swirl. Spread ice cream mixture into prepared crust.
5. Cover and freeze for several hours or overnight. Remove sides of pan. Cut into wedges to serve.
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