Name: Peach-Blueberry Ice Cream Pie
Yield: 8 Servings
Ingredients: 6 ounces gingersnap cookies; 2 tablespoons unsalted butter, melted; 1 tablespoon heavy cream; 2 cups fresh blueberries, divided; 1/3 cup sugar; 1/4 cup fresh lemon juice; 1 pint peach ice cream, softened in refrigerator for 20 minutes; 2 cups whipped cream (made from 1 cup heavy cream); 1/4 cup chopped crystallized ginger

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