1. Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
2. Process remaining sugar with all remaining ingredients except graham cracker pieces in food processor until well blended; spoon into 1-1/2-qt. freezer-proof container. Gently stir in graham cracker pieces. Top with spoonfuls of the blueberry mixture; swirl gently with spatula.
3. Freeze 5 hours or until firm.
Kitchen Tips: Tip 1: Size Wise Cool off after an outdoor activity this summer with a serving of this fruity ice cream treat! Tip 2 Storage Know-How After the ice cream is completely frozen, cover the surface with plastic wrap, pressing plastic wrap directly onto surface of ice cream. Cover with lid. Store in freezer up to 1 week before serving. Tip 3 Substitute Prepare using raspberries or blackberries.
- 17 g Total Fat
- 10 g Saturated Fat
- 1 g Trans Fat
- 55 mg Cholesterol
- 130 mg Sodium
- 29 g Total Carbohydrates
- 1 g Dietary Fiber
- 25 g Sugars
- 2 g Protein
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Nutritional Information
- 17 g Total Fat
- 10 g Saturated Fat
- 1 g Trans Fat
- 55 mg Cholesterol
- 130 mg Sodium
- 29 g Total Carbohydrates
- 1 g Dietary Fiber
- 25 g Sugars
- 2 g Protein
Directions
1. Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
2. Process remaining sugar with all remaining ingredients except graham cracker pieces in food processor until well blended; spoon into 1-1/2-qt. freezer-proof container. Gently stir in graham cracker pieces. Top with spoonfuls of the blueberry mixture; swirl gently with spatula.
3. Freeze 5 hours or until firm.
Kitchen Tips: Tip 1: Size Wise Cool off after an outdoor activity this summer with a serving of this fruity ice cream treat! Tip 2 Storage Know-How After the ice cream is completely frozen, cover the surface with plastic wrap, pressing plastic wrap directly onto surface of ice cream. Cover with lid. Store in freezer up to 1 week before serving. Tip 3 Substitute Prepare using raspberries or blackberries.