Blueberry Ice Cream Topping Recipe

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Blueberry Ice Cream Topping Recipe
Blueberry Ice Cream Topping Recipe photo by Taste of Home
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Blueberry Ice Cream Topping Recipe

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Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 tablespoon water
  • 2 tablespoons sugar
  • Pinch salt
  • 1/2 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Ice cream

Directions

In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.
Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream. Yield: 1-1/4 cups.
Originally published as Blueberry Ice Cream Topping in Country Woman July/August 2002, p46

Nutritional Facts

2 tablespoons: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 0 protein.

  • 2 cups fresh or frozen blueberries
  • 1 tablespoon water
  • 2 tablespoons sugar
  • Pinch salt
  • 1/2 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Ice cream
  1. In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.
  2. Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream. Yield: 1-1/4 cups.
Originally published as Blueberry Ice Cream Topping in Country Woman July/August 2002, p46

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Reviews forBlueberry Ice Cream Topping

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MY REVIEW
ejshellabarger User ID: 3870843 79397
Reviewed Mar. 30, 2014

"This recipe was delicious!!! I used frozen blueberries. My only caution with this recipe is that the frozen blueberries dyed our mouths/tongues a dark shade of blue, so it may not be the ideal dessert in certain settings. Thanks for the yummy recipe!"

MY REVIEW
Lin-Dser User ID: 787535 129123
Reviewed Feb. 26, 2010

"Tastes like blueberry pie ice cream. Very good!"

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