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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."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1-1/4 cups

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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
2 tablespoons: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 0 protein.

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Reviews

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Average Rating:
  • kathleen
    Jul 4, 2020

    Perfect for a light simple summer dessert with vanilla ice cream. Tastes like blueberry pie without the crust!

  • Bob
    Jun 19, 2020

    Used fresh blueberries. Blueberry taste really comes through. My wife reminded me my Aunt Helga made a similar topping for us before we were married. Very easy to make. Will make again. Thanks!

  • ejshellabarger
    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!

  • Lin-Dser
    Feb 26, 2010

    Tastes like blueberry pie ice cream. Very good!