Sweet and Blue – Blueberry That Is!

by Two Chums on August 19, 2014

Blueberries are sweet and ripe this time of year, and plentiful. Here is a cool, creamy and crunchy way to enjoy them 🙂This is basically an ice cream dessert in an enhanced graham cracker crust with whipped cream on top. We made this with a homemade blueberry ice cream that is really simple but you could also soften a good quality vanilla ice cream (like Haagen Daz for instance) and stir in some of the blueberry topping in this dessert to make a quick version of blueberry ice cream. Either way, as we said, it is cool, creamy, crunchy and, may we add, delicious!….Who wouldn’t want a piece of that?

Blueberry Ice Cream Pie

Crust
1 cup graham cracker crumbs
1 cup small salted pretzels, crushed
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 stick butter, melted

Stir all ingredients together and press into a baking dish or large pie plate. Bake at 350 degrees for about 12-15 minutes or until lightly browned. Cool completely.

Blueberry Topping

2 cups fresh blueberries
1/2 cup sugar
1/4 teaspoon nutmeg

Lightly mash blueberries and add sugar. Cook over a medium flame for about 5 minutes until blueberries are soft and juicy. Cool to room temperature.

Blueberry Ice Cream

4 cups half and half
1 can sweetened condensed milk
1 teaspoon vanilla
1 cup fresh blueberries, mashed

Mix all ingredients and freeze according to the directions of your ice cream freezer. Add ice cream to the crust. Cover with blueberry topping and freeze until firm.