This blueberry ice cream is a breeze to make
There’s nothing better than a crisp, sweet blueberry at the height of the season. Even better? Turning them into a beautiful dessert! You don’t need an ice cream maker to make this easy, four-ingredient blueberry ice cream. Serve it in home-made ice bowls for a real show-stopper.
Ingredients:
For the ice bowl:
- 30 ice cubes
- 1 x 360 g punnet Woolworths Flavourburst blueberries
- 10 g edible flowers
- 750 ml water
For the ice cream:
- 2 360 g punnets Woolworths Flavourburst blueberries
- 1 cup maple syrup
- 4 x 250 ml tubs Woolworths Double Thick Cream
- 1t vanilla paste
Method:
- To make the ice bowl, place the ice cubes in the bottom of a large freezer-proof bowl, then add the berries and flowers to decorate the sides of the bowl. Use extra ice cubes if you need to for the placement of your berries and flowers. Place a smaller bowl inside the larger bowl and secure in place using tape or elastic bands. Fill with water and freeze overnight. Once set, remove the ice bowl from the bowls and keep in the freezer until ready to use.
- To make the ice cream, place the blueberries in a pan with half the maple syrup and simmer over a medium heat until syrupy. Allow the berries to cool completely.
- Whisk the cream with the vanilla and remaining maple syrup until soft peaks form. Fold through half the blueberries to create a marbled effect. Place the mixture directly into the frozen ice bowl then freeze until ready to serve.
- To serve, scoop the ice cream into bowls and top with the remaining berry sauce.
(Serves 8)
Not into DIY?