INGREDIENTS
Crust:
8
graham crackers (to equal about 1 1/2 cups crumbs)
1/2 cup
chopped hazelnuts
6 tbsp
unsalted butter, melted
Blueberry Compote:
1 1/4 cups
fresh blueberries
2 tbsp
sugar
3 tbsp
water
1 tbsp
fresh lemon juice
The rest:
2 pints
vanilla ice cream, softened