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Blueberry Ice Cream Topping

 Blueberry Ice Cream Topping
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."
12 ServingsPrep/Total Time: 20 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon ground cinnamon
  • Ice cream


  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium,

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Blueberry Ice Cream Topping (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, trace protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.