Blueberry ice cream pie

Method

1. First, make a compote: in a medium saucepan, bring 300g of the blueberries, the sugar, lemon zest and 3 tbsp water to a simmer over a medium heat
2. Cook for 7 mins, add the cornflour paste and cook for a further 2 mins, until thickened
3. Leave to cool completely, then whizz half the compote until smooth
4. Put the remaining 150g blueberries into the freezer
5. While the blueberries are simmering, make the pie crust: whizz the cookies in a food processor, then add the melted butter and mix until combined
6. Spread out evenly over the base and sides of a greased 22cm-diameter round pie dish. Use the back of a spoon or your hands to pat the crumb down tightly
7. Freeze for 30 mins, or until firm
8. Put the ice cream in a bowl and leave until it’s soft enough to whisk, but no longer
9. Add the cream cheese, condensed milk, all of the blueberry compote and the lemon juice, then whisk until fully combined
10. Pour the mixture into the pie dish and freeze for at least 6 hours, or overnight if you have time
11. Remove from the fridge 30 mins before serving and top with the frozen blueberries
12. Use a warm knife to slice the pie and serve

*British blueberries are subject to availability