Red White And Blueberry Ice Cream Sundaes Food

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RED, WHITE AND BLUEBERRY SUNDAES



Red, White and Blueberry Sundaes image

Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 8

Number Of Ingredients 7

1/3 cup seedless strawberry jam
2 tablespoons light corn syrup
2 teaspoons balsamic vinegar, if desired
1 cup fresh blueberries
1 cup quartered small to medium fresh strawberries
1 quart (4 cups) vanilla ice cream
White chocolate curls, if desired

Steps:

  • In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
  • Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g

RED, WHITE, AND BLUE ICE CREAM PIE



Red, White, and Blue Ice Cream Pie image

Even though I don't live in the States anymore all the Americans in my community get together for the 4th of July, and this is what I always bring. It should be made in advance, you need lots of freezing time. Prep time includes freeze time.

Provided by Mirj2338

Categories     Pie

Time 4h

Yield 8 serving(s)

Number Of Ingredients 6

1 pastry crust or 1 graham cracker crust, your choice
1 pint softened blueberry ice cream
2 cups sliced strawberries, divided
1 pint softened strawberry ice cream
2 cups blueberries, divided
1 cup sweetened whipped cream

Steps:

  • Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
  • Top with half of the sliced strawberries.
  • Freeze for one hour.
  • Top with the strawberry ice cream and smooth to form an even layer.
  • Top with half of the blueberries.
  • Freeze for two hours.
  • Top with the whipped cream and the remaining berries.
  • Serve immediately, or cover and freeze for up to 48 hours before serving.
  • Let the pie sit in the refrigerator for 30 minutes before cutting and serving.

RED WHITE AND BLUEBERRY SUNDAES



Red White and Blueberry Sundaes image

Categories     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Raspberry     Summer     Family Reunion     Party     Simmer     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 10

3 1/2-pint baskets fresh raspberries
1/4 cup seedless raspberry preserves
3 1/2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy
3 1/2-pint baskets fresh blueberries
1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 cup chilled whipping cream
2 tablespoons powdered sugar
Vanilla ice cream

Steps:

  • Puree 2 baskets raspberries, preserves and 2 tablespoons brandy in blender. Strain into small bowl, pressing on solids.
  • Stir 2 baskets blueberries, sugar, 1/4 cup water and lemon juice in heavy small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat to low; simmer until sauce thickens slightly, about 10 minutes. Strain sauce into another small bowl. (Sauces can be made 3 days ahead. Cover separately; chill.)
  • Beat whipping cream, powdered sugar and 1 1/2 tablespoons brandy in medium bowl until stiff peaks form. Chill until ready to use, up to 3 hours.
  • Place 3 scoops of ice cream in each of 6 bowls. Top with remaining fresh berries. Drizzle with raspberry and blueberry sauces. Pipe or spoon whipped cream atop sundaes.

RED, WHITE, AND BLUEBERRY ICE CREAM SUNDAES



Red, White, and Blueberry Ice Cream Sundaes image

These "patriotic" sundaes with their terrific blueberry-caramel sauce are a lot of fun for a Fourth of July party.

Yield Makes 6 servings

Number Of Ingredients 10

1 cup plus two 1/2-pint baskets blueberries
2 teaspoons fresh lemon juice
2 cups powdered sugar
1 cup whipping cream
1/4 cup water
3/4 cup chilled whipping cream
1 pint vanilla ice cream
1 pint raspberry sorbet
1 pint strawberry ice cream
1/2 cup pecans, toasted, chopped

Steps:

  • Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
  • Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.

RED, WHITE & BLUEBERRY CREAM PIE



Red, White & Blueberry Cream Pie image

Number Of Ingredients 7

1 1/4 cups fresh blueberries, divided
1 Keebler® Ready Crust® graham cracker pie crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
sliced fresh strawberries

Steps:

  • 1. Place 1 cup of blueberries in crust2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and vanilla. Beat until combined. Pour over blueberries in crust.3. Refrigerate at least 3 hours or until set. Arrange remaining blueberries and strawberries on top. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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