Preheat oven to 350 degrees Fahrenheit.

Combine the sugar, flour, and margarine to form crumbs. Spread on a baking sheet lined with Gefen Parchment Paper. Bake for 15–25 minutes, stirring with a fork halfway through. Let cool and break into crumbles.

Preheat oven to 400 degrees Fahrenheit. Toast the sliced almonds on a baking sheet for eight to 10 minutes. Combine the prepared crumble with the toasted almonds.

To prepare the blueberry sauce, combine the blueberries, vanilla sugar, and water in a small saucepan. Cook over medium heat for 15-20 minutes.

Using an immersion blender, thoroughly blend all ingredients.

Place one scoop of vanilla ice cream into a ramekin. Top with one tablespoon of blueberry sauce.

Add a second scoop of ice cream and half a tablespoon of sauce.

With the back of a spoon, smooth down the ice cream and sauce to create an even layer. Sprinkle with loads of crumble. Freeze.

To serve, garnish with confectioner’s sugar and fresh blueberries.