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Dairy
Easy
50 Minutes
Diets 
All the components for this showstopping dessert can easily be made in advance. They are each delicious on their own, but when combined, the flavors blend to create something really amazing. I added the lemon zest to the vanilla ice cream to bring it up a notch. You can choose to skip this step, but I recommend it.
2 pints (2 550-milliliter boxes) fresh blueberries, or 2 pounds (1 kilogram) frozen
1 pound (450 grams) frozen strawberries
1 vanilla bean, cut in half and scraped, or 1 tablespoon Gefen Vanilla Sugar
1/2 cup sugar or sweetener
juice of 1/2 lemon
1 tablespoon Gefen Cornstarch, dissolved in 2 tablespoons cold water
1 pint dairy vanilla ice cream
2 tablespoons lemon zest (optional)
3 ounces (85 grams) butter
3 tablespoons flour
8 whole cinnamon graham crackers (or plain), crushed
1 teaspoon cinnamon
Place all berries, vanilla, sugar, and lemon juice in a medium pot, and bring to a boil. Lower heat and add the dissolved cornstarch. Simmer 10 minutes. Let cool.
Take vanilla ice cream out of freezer and defrost for a few minutes. Mix in lemon zest. Return to freezer.
Optional
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place all crumble ingredients into a medium bowl and rub well with your fingers until small, even crumbs are formed.
Place the crumbs on a parchment-lined baking sheet and bake for 10 minutes. Allow to cool.
Prepare individual parfait glasses. Put a few spoonfuls of blueberry compote into each glass. Add a scoop of lemon ice cream and top with crumble.
Photography by Moishe Wulliger Food Styling by Renee Muller
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