1 cup graham wafer crumbs (250 ml)
¼ cup white sugar (60 ml)
¼ cup ground almonds (60 ml)
1/3 cup butter or margarine, melted (75 ml)
Filling:
2 cups blueberries, fresh or frozen (500 ml)
½ cup white sugar (125 ml)
¾ cup water (175 ml)
2 tbsp cornstarch (30 ml)
2 - 8 ounce cream cheese, softened (2 - 250 g)
4 cups vanilla ice cream (1 L)
Mix crust ingredients and press firmly into the bottom of a
greased 10" springform pan.
Mix blueberries and sugar in a pot. Bring to a boil and
simmer for 5 minutes.
Mix water and cornstarch until smooth and add to blueberries.
Cook until thick and clear. Chill.
With an electric beater, beat cream cheese until light and fluffy.
Gradually add ice cream by spoonfuls and mix until well blended.
Spoon cream cheese and cooked blueberries alternately onto
crust. Swirl with a knife for a marbled effect.
Freeze until ready to serve.
Crust:
1 cup graham wafer crumbs (250 ml)
¼ cup white sugar (60 ml)
¼ cup ground almonds (60 ml)
1/3 cup butter or margarine, melted (75 ml)
Filling:
2 cups blueberries, fresh or frozen (500 ml)
½ cup white sugar (125 ml)
¾ cup water (175 ml)
2 tbsp cornstarch (30 ml)
2 - 8 ounce cream cheese, softened (2 - 250 g)
4 cups vanilla ice cream (1 L)
Mix crust ingredients and press firmly into the bottom of a
greased 10" springform pan.
Mix blueberries and sugar in a pot. Bring to a boil and
simmer for 5 minutes.
Mix water and cornstarch until smooth and add to blueberries.
Cook until thick and clear. Chill.
With an electric beater, beat cream cheese until light and fluffy.
Gradually add ice cream by spoonfuls and mix until well blended.
Spoon cream cheese and cooked blueberries alternately onto
crust. Swirl with a knife for a marbled effect.
Freeze until ready to serve.