Blueberry Pie Almond Milk Ice Cream

Ice Cream:
6 cups Silk Vanilla Almond Milk*
1 small pkg vanilla pudding

Combine and put in ice cream maker. Freeze according to mfg directions. While it's freezing, make the blueberry glaze and crumb crust.
*MUST  be sweetened, not the unsweetened vanilla

Blueberry Glaze:
1/2 cup sugar
1 Tbsp cornstarch
1/2 cup water
1 1/2 cups blueberries
1 Tbsp lemon juice

Cook over med-high heat, stirring constantly until it boils, reduce the heat and cook until thickened. Remove from heat and place in the fridge to cool.

Crumb Crust:
2 1/4 cups graham cracker crumbs
2 Tbsp sugar
1/2 tsp cinnamon
1/2 cup butter, melted

Preheat oven to 350. Combine all ingredients and spread on parchment-lined pan. Press together like a crust. Bake for 10 minutes. Allow to cool and crumble.

When the ice cream is done, scoop it into a large bowl. Add the blueberry mixture and the crumbs and stir until incorporated. Freeze until ready to serve.

If you want to double the blueberry glaze recipe, you can top the ice cream with blueberries as shown.