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    You are in: Home / Recipes / Blueberry Ice Cream Tart Recipe
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    Blueberry Ice Cream Tart

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    InAHurry's Note:

    I got this recipe from the Better Homes and Gardens issue June 2006. I made it last weekend and it was so amazing. I made mine with frozen blueberries and lite ice cream.

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    Serves: 8-10



    Units: US | Metric


    1. 1
      In a medium bowl combine melted butter, vanilla wafers and 1 teaspoons ground cinnamon. Toss to mix well. Press crumb mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan to form a firm, even crust. Chill about 1 hour or until firm.
    2. 2
      While crust is chilling, in a small saucepan combine water and blueberries (if using frozen blueberries use 1/4 cup water). Bring to boiling; reduce heat. Simmer uncovered for 3 minutes.
    3. 3
      In a small bowl stir together sugar and cornstarch; stir into blueberry mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in 1/2 teaspoons ground cinnamon. Turn blueberry mixture into bowl; cool. Cover and chill completely.
    4. 4
      Place vanilla ice cream in a chilled bowl in refrigerator about 30 minutes or just until ice cream is softened. Carefully fold in chilled blueberry mixture to swirl. Spread ice cream mixture into prepared crust.
    5. 5
      Cover and freeze for several hours or overnight. Remove sides of pan. Cut into wedges to serve.

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    Nutritional Facts for Blueberry Ice Cream Tart

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 251.5
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 9.7 g
    Cholesterol 52.0 mg
    Sodium 112.9 mg
    Total Carbohydrate 26.9 g
    Dietary Fiber 1.6 g
    Sugars 22.0 g
    Protein 2.8 g

    The following items or measurements are not included:

    vanilla wafers

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