The crust: Preheat oven to 350 degrees F.

In the bowl of a food processor, combine graham crackers and chopped hazelnuts. Pulse until the graham crackers are fine crumbs. Add melted butter and pulse again until the mixture starts to hold together.

Coat a 9-inch pie dish with cooking spray. Press the graham cracker mixture on the bottom and up the sides of the dish. Bake until the crust is set and golden brown, about 10 minutes. Cool completely.

Blueberry compote: In a medium saucepan, combine blueberries, sugar, water and lemon juice. Bring to a boil, then reduce heat and simmer until the blueberries start to pop, about 10 minutes. Cool completely.

The rest: Gently spread 1 pint softened vanilla ice cream into the bottom of the crust. Spread half of the blueberry mixture over the ice cream. Place in the freezer until the blueberry mixture is set, about 30 minutes. Spread remaining ice cream over the blueberry layer. Place dollops of the blueberry mixture on the ice cream and swirl with a large skewer. Place in the freezer and let set completely, at least 2 hours.

Remove the pie from the freezer and let sit at room temperature until slightly softened, about 10 minutes. Cut into wedges and serve.