Ingredients

• ½ cup white sugar

• 1 tablespoon cornstarch

• ½ cup water

• 1 ¼ cups blueberries

• 1 tablespoon lemon juice

• 2 ¼ cups graham cracker crumbs

• 2 tablespoons white sugar

• ½ teaspoon ground cinnamon

• ½ cup butter, melted

• 4 cups heavy whipping cream

• 2 cups milk

• 1 ½ cups white sugar

• 1 (3.5 ounce) package instant vanilla pudding mix

• 2 teaspoons vanilla extract

1. Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in melted butter. Pat into ungreased 10x15-inch baking pan.

4. Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.

5. Whisk cream, milk, 1.5 cups of sugar, pudding mix, and vanilla extract in the ice cream bowl. Place the bowl into the machine and select the ice cream mode to process until the ice cream is set. In a large bowl, layer the ice cream, graham cracker mixture, and blueberry sauce three times; gently swirl to combine. Transfer the mixture back to the ice cream bowl and select the cold-only mode to chill until ready to serve.