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Absolutely no one will believe how easy this beautiful treat is to make! The quick crust boasts just a hint of cinnamon. “It’s a simply wonderful, cool summer dessert.” Shirley Foltz – Dexter, KS
This recipe is:
Quick
Nutritional Facts 1 slice equals 316 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 143 mg sodium, 48 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Blueberry Ice Cream Tart in Simple & Delicious May/June 2009, p18
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Sep. 02, 2011 by elf69
My kids love this and request that I make it every year when our blueberries come in. I just make my own blueberry pie filling and use that instead of canned. Simple!
Reviewed on May. 27, 2011 by LauraManning
Really good and so easy to make!
Reviewed on Jul. 18, 2010 by diannekendall
It was really good. My 13 year old daughter made three of these for Fourth of July family celebration and they were a hit. Some hints: put blueberry pie filling in the fridge overnight so it does not melt the ice cream. Place frozen pie in fridge for 30 minutes prior to serving, then briefly at room temp. This will help soften it without melting on the outside. Overall, it was quite a hit!
Reviewed on Jun. 24, 2010 by linewcomb
Easy! My family loved it. Have made it several times!
Reviewed on Jun. 23, 2010 by hardscrabblegirl
I have made this recipe several times. It is easy to make and has always gotten good reviews. I will continue to make it. I did decorate the top with a few additional blueberries to add a bit more interest to it.
Reviewed on May. 28, 2009 by joyfulstamper
Be careful how much you stir the blueberries with the ice cream - or it will all be a pale purple color wihtout the pretty purple & white swirls.
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