Ingredients

• 2 cups white sugar , divided
• 1 tablespoon cornstarch
• 0.5 cups water
• 1.25 cups blueberries
• 1 tablespoon fresh lemon juice
• 2.25 cups graham cracker crumbs
• 2 tablespoons white sugar
• 0.5 teaspoons ground cinnamon
• 0.5 cups butter , melted
• 4 cups heavy cream
• 2 cups milk
• 1 , 3.5 ounce
• 2 teaspoons vanilla extract

Instructions

1. 1 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.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into an ungreased 10x15-inch baking sheet.
4. 4 Bake graham cracker crust mixture in the preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble.
5. 5 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.
6. 6 Layer ice cream, graham cracker mixture, and blueberry sauce in a large bowl; swirl to combine. Freeze until ready to serve.

Nutrition per serving