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Combine the sugar and cornstarch in a small saucepan and stir in some water with a whisk or fork. Add the blueberries and lemon juice, and bring the mixture to a boil over medium-high heat. Turn down the heat and simmer for about five minutes until the mixture is slightly thickened. Refrigerate the filling until it's chilled and the ice cream is prepared.
Mix the dry ingredients for the graham crust in a large bowl, stir in the melted butter and pat it into the bottom of your baking pan. Bake the crust for ten to fifteen minutes until lightly browned and set it aside to cool.
Whisk together the ice cream ingredients in a large bowl. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. Editor's Tip: Keep half in the fridge while you turn the other portion into ice cream if the batch is too large for your ice cream maker.
First, crumble the graham crumb crust into your baking pan. Layer the ice cream, crust mixture and blueberry sauce into a large container with a tight-fitting lid. Swirl the layers, seal the lid and freeze your ice cream until it’s fully set.