Blueberry Ice Cream Tart

It's summertime! Time to make freezer pies! I love frozen strawberry pie, peanut butter banana cream pie and frosty coffee pie, but I'm always looking to expand my dessert repertoire! I have an abundance of blueberries in the freezer, so it was time to try this one. Some "freezer" or "no bake" desserts require you to still bake a crust. In the summer, when I try to use my oven as infrequently as possible, even baking a crust qualifies it as a "bake" dessert to me! I love that this recipe doesn't involve the oven AT ALL. It does have several steps that involve chilling, and the finished tart needs to freeze for several hours, so do plan ahead.

To make the crust, combine the vanilla wafer crumbs, the melted butter,



and cinnamon.



Stir well to moisten all the crumbs, then pat the crust mixture into a springform pan.



Put the crust in the refrigerator to chill for at least one hour.

While the crust chills, you still have work to do! In a medium saucepan, combine the water (be sure to use less if you're using frozen berries) and blueberries. Bring to a boil, then reduce the heat and simmer, uncovered, for 3 minutes.



Meanwhile, in a small bowl, combine the sugar and cornstarch.



Stir into the blueberry mixture, then cook and stir until thickened and bubbly.



Continue to cook and stir for 2 more minutes. Stir in the cinnamon, then transfer to a bowl and cover. Refrigerate until the blueberries are completely cool.

Scoop the ice cream into a cold bowl (I just put a mixing bowl in the freezer for 1/2hour) and place in the refrigerator for 30 minutes so it starts to soften.



When the ice cream is soft and the bluberries are cool, stir up the ice cream so that it's smooth, then add the blueberry mixture.



Stir to incorporate - isn't that a lovely color?



Pour the ice cream into the prepared crust,



cover with foil and freeze for several hours or overnight. When you're ready to serve, remove the sides of the pan,



let thaw slightly (about 15 minutes) and cut into wedges to serve.

There are more recipes at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table and Tasty Tuesdays.

Blueberry Ice Cream Tart

Crust:
1/3 cup melted butter
1 1/2 cups crushed vanilla wafers (about 33 cookies)
1 tsp. cinnamon

Filling:
1/2 cup water
2 cups blueberries (fresh or frozen)
2 Tbsp. sugar
4 tsp. cornstarch
1/2 tsp. cinnamon
1 quart vanilla ice cream

For the crust, combine butter, cookies and cinnamon in a large bowl and toss to mix well. Press crumb mixture evenly onto bottom and 1-inch up sides of a 9-inch springform pan. Chill for 1 hour or until firm.

While the crust chills, combine water and blueberries in a small saucepan. (If using frozen berries, reduce the water to 1/4 cup.) Bring to boiling; reduce heat. Simmer uncovered for 3 minutes.

In a small bowl, stir together the sugar and cornstarch; stir into blueberry mixture. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Stir in cinnamon. Turn into bowl and cool; cover and chill completely.

Place vanilla ice cream in a chilled bowl in the refrigerator for about 30 minutes or just until softened. Carefully fold in chilled bluberry mixture. Spread ice cream into prepared crust.

Cover and freeze for several hours or overnight. Remove sides of pan and cut into wedges to serve. Serves 8 to 10.