Blueberry ice Cream Tart
(from Lucianolinda’s recipe box)
Source: Taste of Home magazine
Serves 8 peopleCategories: Frozen dessert
Ingredients
- 1 recipe Vanilla wafer crust
- 1/2 cup water
- 2 cups fresh or frozen blueberries
- 2 Tbsp. sugar
- 4 tsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1 qt. vanilla ice cream
- Vanilla Wafer Crust:
- 1/3 cup melted butter
- 1 1/2 cups crushed vanilla wafers
- 1 tsp. ground cinnamon
Directions
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!. Prepare Vanilla Crust: In a medium bowl, combine melted butter, vanilla wafer crumbles and cinnamon. Toss to mix well. Press crumb mixture evenly onto bottom of 1 inch up sides of a 9-inch springform pam to form a firm, even crust. Chill about 1 hour or until firm.
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For blueberry sauce: 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.
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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 cinnamon. Turn blueberry mixture into bowl, cool. Cover and chill completely.
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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.
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Cover and freeze for several hours or overnight. Remove sides of pan. Cut into wedges to serve.