Blueberry Ice Cream Tart

1. 1

   In a medium bowl combine melted butter, vanilla wafers and 1 teaspoons ground cinnamon.

2. 2

   Toss to mix well.

3. 3

   Press crumb mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan to form a firm, even crust.

4. 4

   Chill about 1 hour or until firm.

5. 5

   While crust is chilling, in a small saucepan combine water and blueberries (if using frozen blueberries use 1/4 cup water).

6. 6

   Bring to boiling; reduce heat.

7. 7

   Simmer uncovered for 3 minutes.

8. 8

   In a small bowl stir together sugar and cornstarch; stir into blueberry mixture.

9. 9

   Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

10. 10

    Stir in 1/2 teaspoons ground cinnamon.

11. 11

    Turn blueberry mixture into bowl; cool.

12. 12

    Cover and chill completely.

13. 13

    Place vanilla ice cream in a chilled bowl in refrigerator about 30 minutes or just until ice cream is softened.

14. 14

    Carefully fold in chilled blueberry mixture to swirl.

15. 15

    Spread ice cream mixture into prepared crust.

16. 16

    Cover and freeze for several hours or overnight.

17. 17

    Remove sides of pan.

18. 18

    Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.