Blueberry Ice Cream Pie

Grease a 9-inch springform pan.

Place cookie crumbs and melted butter in a bowl and mix to blend. Firmly press mixture into the bottom and sides of the prepared pan. Place crust in the freezer to chill.

To prepare blueberry sauce, place blueberries, sugar, water and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer until blueberries pop and sauce starts to thicken, about 10 minutes. Cool completely.

Spread half of the ice cream into the bottom of the crust, then gently spread half of the blueberry sauce over the ice cream. Place in the freezer to chill for 30 minutes. Spread remaining ice cream over, then spoon the remaining blueberry sauce in the centre of the ice cream. Slightly mix the sauce in the ice cream. Re-freeze it until completely set, at least 3 hours.

Run a paring knife around the edge of the crust to loosen the pie from the pan. Let it sit in room temperature for 10 minutes before serving.