21/4cup graham cracker crumbs ((about 36 squares))
1package(3.4 oz.) cheesecake or vanilla instant pudding mix
1quartheavy whipping cream
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
Cover and refrigerate until chilled.
Graham Cracker Topping
In a large bowl, combine the cracker crumbs, sugar and cinnamon.
Stir in butter. Pat into an ungreased 15x10-in. baking pan.
Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack.
While the graham cracker mix is baking, in a large bowl, whisk the ice cream ingredients together.
Refrigerate remaining mixture until ready to freeze.
Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
Whisk before adding to ice cream freezer (mixture will have some lumps).
Blueberry Cheesecake Ice Cream-
Crumble the graham cracker mixture.
In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.