Food & Drink

Recipe of the Day: Blueberry Ice Cream Tart

Blueberry Ice Cream Tart
Blueberry Ice Cream Tart


1 1/2 cups crushed vanilla wafers (about 45 wafers)

1 teaspoon ground cinnamon

1/3 cup butter, melted

1 quart vanilla ice cream, softened

1 can (21 ounces) blueberry pie filling

In a small bowl, combine wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.

Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Yield: 12 servings.

Simple & Delicious May/June 2009