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• ½ cup white sugar                              

• 1 tablespoon cornstarch                     

• ½ cup water

• 1 ¼ cups blueberries

• 1 tablespoon lemon juice

• 2 ¼ cups graham cracker crumbs

• 2 tablespoons white sugar

• ½ teaspoons ground cinnamon

• ½ cup butter, melted

• 1 ½ cups white sugar

• 1 (3.5 ounces) package instant vanilla pudding mix

• 2 cups milk

• 2 teaspoons vanilla extracts

 

1. Put together 1/2 cup of sugar and cornstarch in a bowl of any kind. Stir what you just made in water until smooth. Stir in blueberries and lemon juice. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Put together graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a bowl of any kind. Stir in butter. Pat into ungreased 11x16-inch baking pan.

4. Bake crust in preheated oven to 10 to 15 minutes. Cool completely, then crumble crust.

5. Stir 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a bowl of your kind. Fill ice cream freezer cylinder two-thirds full. Pour the mixture which is what you just made, into an ice cream maker and do as the dritens says on your ice cream maker until it is done, refrigerate the remaining mixture until ready to freeze. Mix the remaining mixture before placing in cylinder.

6. Layer or put ice cream, graham cracker mixture, and blueberry sauce three times in a bowl of any kind. Swirl to combine. Freeze until ready to serve.