Ice Cream Grahamwiches

• 1 package Honey Graham Crackers
• 1 pint Haagen-Dazs "Five" - Vanilla Bean Ice Cream
• 2 cups Blueberries
• 1/4 cups Sugar
• 1 teaspoon Lemon Zest
• 2 teaspoons Cornstarch

1. Transfer ice cream to a microwave-safe bowl and microwave in 10-second intervals until softened. Spread ice cream thinly in a 9x9-inch baking dish and freeze until firm while making blueberry compote.
2. Cook blueberries, sugar, and zest in a saucepan over medium-high heat, thoroughly crushing blueberries with a pastry blender or potato masher, until juices are released. Stir in lemon juice and cornstarch and bring blueberry mixture to a boil, stirring, for 1 minute. Mixture will thicken. Transfer to a bowl and chill in refrigerator for about an hour.
3. When blueberry compote has chilled, spread over frozen ice cream and freeze until firm, at least 2 hours. When ice cream mixture is firm, cut into squares the size of a half of a graham cracker. Place the ice cream square between two halves of graham crackers, and enjoy! Napkins will be required, this is a gooey, oozy and crumbly dessert - but definitely worth it! Individually wrap and freeze remaining sandwiches for another steamy summer afternoon.

honey, haagen, blueberries, ubc, lemon zest, cornstarch

Taken from tastykitchen.com/recipes/desserts/ice-cream-grahamwiches/ (may not work)