BERRIES OVER ICE CREAM
This dessert is quick to make because it uses already prepared ingredients. The cookies served on the side add a nice crunch and complement the flavor of the ice cream.
Provided by TasteTester
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove stem caps from strawberries. Slice strawberries thinly and combine with blueberries in medium bowl. Stir in sugar, water, and vanilla.
- Place ice cream in four serving bowls; arrange 3 cookies around edge of each bowl. Spoon berries over ice cream. (Add whipped topping, if desired.) Serve right away.
Nutrition Facts : Calories 70.9, Fat 0.5, Sodium 1.6, Carbohydrate 17.2, Fiber 3.2, Sugar 12.2, Protein 1
STEWED FRUIT WITH ICE CREAM
Steps:
- Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.
- Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.
FIVE MINUTE ICE CREAM
A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.
Provided by Pamela Euless-Barker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 9.1 g, Sodium 16.5 mg, Sugar 28.2 g
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
MIXED BERRY ICE CREAM
A refreshing and lusciously smooth mixed berry ice cream.
Provided by foodsmilesblog
Time 1h
Yield Makes Scoops
Number Of Ingredients 0
Steps:
- Place frozen berries in a large microwave-proof bowl and microwave for 30 - 40 seconds or until they have softened slightly. Do not cook them through, you just want to soften them to make them easier to work with.
- Transfer berries to a food processor and blend until they form a thick puree.
- Place a sieve above a medium sized bowl and pour the berry mixture through the sieve in batches. This will take a while and you will need to press the puree through the sieve. This is to remove the bulk of the seeds and is well worth the effort. You should be left with a thick, smooth puree. Set aside.
- Pour the cream and milk into a medium saucepan. Scrape the seeds from your split vanilla bean and add both seeds and bean to the saucepan. Over medium heat, bring the mixture to a simmer then remove from heat. Do not allow to boil. Remove vanilla bean and set cream/milk mixture aside.
- In a bowl, whisk together egg yolks and sugar until pale. Add about half a cup of the milk mixture into the egg yolks, whisking constantly, then gradually pour in the rest, again, whisking constantly.
- Transfer milk and egg mixture to a clean saucepan and set over low heat on the stove. Stir continuously and do not leave the stove at any point as the mixture can easily curdle if left unattended. Do not allow the mixture to simmer or boil.
- Allow the mixture to thicken slightly and, when it coats the back of a spoon, remove from the heat and return to a large bowl. Allow to cool slightly.
- Stir the berry puree into the custard mixture and add the lemon juice.
- Transfer to an ice cream maker and churn according to the manufacturer's instructions.
- Once the mixture reaches the consistency of soft serve ice cream, transfer to a plastic container and place in the freezer overnight to set completely.
STEWED BERRIES WITH ICE CREAM
Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur, adds extra zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
- Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.
MIXED BERRY COMPOTE
A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.
Provided by Nathan Plesnicher
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve cornstarch in brandy in a small bowl and set aside.
- Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g
BALSAMIC BERRIES OVER VANILLA ICE CREAM
Categories Dairy Fruit Dessert Frozen Dessert Strawberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Combine berries, vinegar and 1 tablespoon sugar in small bowl.
- Combine remaining 1 tablespoon sugar, pine nuts and cloves in heavy small skillet. Stir over medium-low heat until sugar melts and pine nuts are golden brown, about 4 minutes. Transfer to plate if not using immediately.
- Scoop vanilla ice cream into bowls. Top with strawberries, then with nuts.
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