Toss vanilla wafer cookies into a food processor, pulse until no chunks remain. Measure out roughly 1 1/2 cups of crumbs. A bit more than that is fine. I almost always add more crumbs to form my crust, sometimes even up to 1/4 cup more. Just remember if you do this, a touch more butter will be needed to hold the crumbs together as well. Set aside any extra crumbs. Put measured crumbs back in food processor, add butter and cinnamon. Blend well.
Alternately you can crush cookies in a large bag with a meat tenderizer, rolling pin or other heavy object. And the crust can be mixed by hand in a medium bowl.
Transfer crust mixture to a 9 inch springform pan. Spread the crumbs out a bit, then using a flat bottom object such as a cup, measuring cup, bottle etc press down throughout the bottom of the pan and pushing against the side. The side crust should be about half the height of your pan - give or take. It doesn't have to be perfect, if your ice cream spills over the top of the crust it's not a big deal at all since you'll be freezing this dessert.
Chill crust for at least one hour.
In a small saucepan, combine blueberries and water. If using frozen blueberries, only 1/4 cup of water is needed. Bring mixture to a boil, stir regularly. Reduce heat, allow to simmer for 3-4 minutes.
Remove ice cream from the freezer to warm up a bit on the counter. Place a large empty bowl in the fridge to chill.
Add sugar and cornstarch to blueberry mixture. Stir well. Cook until mixture is thick and begins to bubble. Cook for a few minutes beyond this point. Add cinnamon, mix in well. Transfer to a medium bowl, pop in the fridge to chill.
Scoop 4 cups worth of ice cream into chilled large bowl. Return to fridge for 20-30 minutes or until softened.
Remove blueberry mixture and ice cream from fridge. Carefully fold blueberry mixture into vanilla ice cream. You don't want to mash it or have it become soup, use a firm baking spatula or spoon to cut and fold in the blueberries.
Carefully pour blueberry ice cream mixture into prepared crust. Freeze until solid. I prefer to freeze overnight so it is a sure bet it's good and solid.
Prior to eating, run a knife around the inside edge of your pan. Then carefully release and remove the pans edge. Cut into slices. Keep any uneaten portions in the freezer. It's ice cream so this will melt... and depending on the day, possibly fast!
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!