A food professor is ideal for making fine, even crumbs for this crust. The most efficient way to prepare an ice box pie is to have the crust baked and fully cooled before you soften your ice cream.
- BLUEBERRY COMPOTE (optional)
- 1 lemon
- 2 cups fresh blueberries, divided
- 1/3 cup granulated sugar
- CHEESECAKE ICE CREAM PIE
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 carton (1.5 quarts) Summer in the City Cheesecake Flavor DREYER'S or EDY'S SLOW CHURNED Light Ice Cream or DREYER'S or EDY'S GRAND Ice Cream
FOR BLUEBERRY COMPOTE:
GRATE the peel of lemon into a small saucepan. Juice the lemon in a separate bowl; set aside. Add 1 ½ cups blueberries and sugar to saucepan; stir. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until blueberries have popped, juices release and sauce has thickened slightly. Remove from heat; stir in remaining ½ cup blueberries along with lemon juice. Cool to room temperature. Sauce can be prepared in advance and stored covered in the refrigerator for up to 3 days. Bring back to room temperature before serving.
FOR CHEESECAKE ICE CREAM PIE:
ADJUST oven rack to middle position. Preheat oven to 350° F.
COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom and up side of 9-inch pie plate. Use a spoon or bottom of measuring cup to press crumbs to an even thickness.
BAKE crust for 8 minutes or until fragrant and beginning to brown. Cool completely on wire rack. Place pie crust in the freezer as you prepare the ice cream.
PLACE ice cream in the refrigerator for 20 to 30 minutes to soften. Spoon ice cream into a large mixer bowl; beat to get a smooth consistency. Spoon the ice cream into crust, smoothing down top. Freeze for at least 2 hours or preferably overnight. To serve, spoon blueberry compote (room temperature or slightly warm) over cheesecake; slice into wedges.