Active Time: 40 minutes • Total Time: 1 hour 10 minutes • Makes: 8 flurries
1/4 cup Schnucks all-purpose flour
4 tablespoons cold Schnucks butter, cut into small pieces
1/2 cup plus 2 tablespoons packed Schnucks light brown sugar, divided
1 teaspoon ground cinnamon, divided
3/4 cup coarsely crushed ginger snaps (about 12 ginger snaps)
1 small lemon
1 tablespoon cornstarch
2 packages (6 ounces each) fresh blueberries (about 2-1/4 cups)
5 cups Schnucks Select vanilla ice cream
1/2 cup Schnucks vitamin D whole milk
1. Preheat oven to 350°F. Line rimmed baking pan with parchment paper or nonstick foil. In medium bowl, with fingertips, mix flour, butter, 2 tablespoons brown sugar and 1/2 teaspoon cinnamon until combined. Add ginger snaps and mix until well blended. Crumble ginger snap mixture over prepared baking pan. Bake 15 to 17 minutes or until lightly browned around edges. Cool in baking pan on wire rack 15 minutes, then coarsely crumble. Makes about 1-1/2 cups.
2. Meanwhile, squeeze juice from lemon into 1- to 2-quart saucepan. With fork, stir in cornstarch, then remaining 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Add blueberries and heat to boiling over medium-high heat, stirring occasionally. Boil 3 minutes or until sauce is very thick and most blueberries burst, stirring frequently. Transfer blueberry mixture to medium bowl; refrigerate at least 30 minutes. Makes about 1-3/4 cups.
3. In blender, purée ice cream, milk and 1 cup blueberry mixture until smooth; transfer mixture to large bowl. Fold in 1 cup ginger snap mixture.
4. To serve, add about 1/2 cup ice cream mixture into each of eight 10-ounce glasses or dessert bowls; top with about 1-1/2 tablespoons blueberry mixture. Evenly divide remaining ice cream mixture over blueberry mixture, then sprinkle with remaining ginger snap mixture.
Each serving: about 378 calories, 17 g total fat (10 g saturated),
54 mg cholesterol, 210 mg sodium, 55 g carbohydrate,
2 g fiber, 5 g protein