Blueberry Ice Cream Tart

Blueberry Ice Cream Tart
This recipe serves 12. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 341 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up blueberry pie filling, butter, vanilla wafers, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

1
In a small bowl, combine wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
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CinnamonCinnamon
ButterButter
WaferWafer
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Springform PanSpringform Pan
BowlBowl
2
Place ice cream in a large bowl; gently fold in pie filling.
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Pie FillingPie Filling
Ice CreamIce Cream
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3
Spread over crust. Cover and freeze until firm.
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CrustCrust
4
Remove from the freezer 10 minutes before serving.
5
Remove sides of pan.
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Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyNormal
Ready In15 m.
Servings12
Health Score1
Dish TypesSide Dish
OccasionsSummer
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