Best 7 Blueberry Ice Cream Sundae Recipes

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Indulge in a delightful culinary journey with our collection of delectable blueberry ice cream sundae recipes. From classic to contemporary, these recipes cater to every palate, offering a symphony of flavors and textures that will tantalize your taste buds. Embark on a voyage of culinary exploration as we unveil the secrets behind creating the perfect blueberry ice cream sundae, transforming simple ingredients into a masterpiece of dessert artistry.

From the classic combination of sweet blueberries and creamy vanilla ice cream to innovative twists featuring tangy lemon curd and crunchy granola, our recipes encompass a wide spectrum of flavors and textures. Each recipe is meticulously crafted to ensure a harmonious balance of sweetness, tartness, and creaminess, resulting in a symphony of flavors that will leave you craving more.

Whether you're a traditionalist who cherishes the simplicity of a classic sundae or an adventurous foodie seeking new味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉味觉, our recipes are designed to cater to a diverse range of preferences and dietary needs.

Let's cook with our recipes!

BLUEBERRY ICE CREAM SUNDAE



Blueberry Ice Cream Sundae image

Try this ice cream sundae recipe from Gramercy Tavern chef Nancy Olson for an unforgettable dessert. Photo credit: Bill Bettencourt

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 22

6 cups fresh or thawed frozen sweet corn kernels (from about 6 ears), cobs reserved (if using fresh)
4 cups milk
2 cups heavy cream
6 tablespoons light corn syrup
1 vanilla bean, split and scraped
1 1/8 cups sugar
12 large egg yolks
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
2 1/2 cups fresh or thawed frozen blueberries
1/4 cup plus 2 tablespoons sugar
1 1/4 cups fresh sweet corn (from about 1 1/2 ears)
1/3 cup sugar
3 tablespoons unsalted butter, plus more for bowl
2 tablespoons popcorn kernels, air-popped (about 6 cups popped)
2 tablespoons light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
1 teaspoon confectioners' sugar
1/8 teaspoon freshly ground black pepper
Nancy Olson's Mini Cornbread Muffins, for garnish

Steps:

  • Make the ice cream: Set a large bowl in an ice-water bath; set aside. In a large saucepan, bring corn, corn cobs (if using), 3 1/2 cups milk, heavy cream, corn syrup, vanilla bean seeds and pod, and sugar to a boil over medium-high heat. Cook, stirring, to prevent sugar from sticking to the bottom of saucepan.
  • In a large bowl, whisk together egg yolks and remaining 1/2 cup milk until well combined. Remove corn mixture from heat; slowly add about a third of the hot corn mixture into egg mixture, whisking constantly until combined. Pour egg mixture back into saucepan with corn cobs, whisking constantly. Return saucepan to medium-high heat. Whisking constantly, cook until custard mixture coats back of a wooden spoon, 4 to 5 minutes; stir in vanilla extract and salt.
  • Pour custard mixture into bowl set in ice-water bath; let cool completely. Transfer custard mixture to refrigerator and let chill overnight.
  • Remove corn cobs from custard mixture, squeeze out any excess liquid; discard cobs. Transfer custard mixture to the bowl of a food processor and process until smooth. Strain through a fine mesh strainer, discarding solids.
  • Transfer custard mixture to an ice cream maker and freeze according to manufacturer's directions. Keep ice cream frozen in an airtight container up to 5 days.
  • Make the compote: Place 1 1/2 cups blueberries and sugar in a medium saucepan and cook over medium-high heat, stirring constantly, pressing on berries until they burst and mixture begins to look syrupy. Add corn kernels, stir to combine and immediately remove from heat.
  • Stir in remaining cup of blueberries. Transfer to an airtight container and refrigerate until cool, up to 24 hours.
  • Make the popcorn: Line a baking sheet with a nonstick baking mat; set aside. Butter a large heatproof bowl and add popcorn to bowl; set aside.
  • Heat sugar, 3 tablespoons butter, and corn syrup in a medium saucepan over low until butter and sugar melt. Increase heat to medium and cook, stirring, until sugar mixture becomes golden brown. Remove from heat and carefully add vanilla and salt (mixture may splatter slightly). Pour sugar mixture over popcorn; stir until popcorn is completely coated.
  • Turn popcorn out onto prepared baking sheet, working quickly to separate kernels; let cool completely. Transfer popcorn to an airtight container until ready to use, up to 1 week.
  • Make the whipped cream: Place all whipped cream ingredients in the bowl of an electric mixer fitted with the whisk attachment. Whisk until soft peaks form.
  • Place two spoonfuls of blueberry compote in each of 6 large parfait glasses; top with two scoops corn ice cream. Add a large handful of toffee popcorn to each glass and top with another scoop of ice cream. Top each with another spoonful of compote and a dollop of whipped cream. Garnish with remaining toffee popcorn and serve immediately with cornbread muffins.

BLUEBERRY CRUMBLE SUNDAE



Blueberry Crumble Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 14

1 pint blueberries
1 cup granulated sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/3 cup rolled oats
1/4 cup chopped pecans
1/4 cup granulated sugar
1/4 cup packed light brown sugar
Pinch of kosher salt
6 tablespoons cold salted butter, cut into small pieces
1/4 cup heavy cream
2 large egg yolks
1 quart black raspberry ice cream
Whipped cream, for topping (canned)

Steps:

  • For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
  • For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
  • Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
  • Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
  • For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-3/4 quarts.

Number Of Ingredients 4

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Steps:

  • In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY SHORTCAKE SUNDAES



Blueberry Shortcake Sundaes image

These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
3 tablespoons water
1-1/2 cups fresh or frozen blueberries
4 slices pound cake
4 scoops vanilla ice cream

Steps:

  • In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.

Nutrition Facts :

BLUEBERRY ICE CREAM TOPPING



Blueberry Ice Cream Topping image

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."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

RED, WHITE, AND BLUEBERRY ICE CREAM SUNDAES



Red, White, and Blueberry Ice Cream Sundaes image

Categories     Dessert     Fourth of July     Blueberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 cup plus two 1/2-pint baskets blueberries
2 teaspoons fresh lemon juice
2 cups powdered sugar
1 cup whipping cream
1/4 cup water
3/4 cup chilled whipping cream
1 pint vanilla ice cream
1 pint raspberry sorbet
1 pint strawberry ice cream
1/2 cup pecans, toasted, chopped

Steps:

  • Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
  • Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.

BLUEBERRY COBBLER SUNDAE



Blueberry Cobbler Sundae image

Provided by Food Network

Categories     dessert

Time 5m

Yield 1 Sundae

Number Of Ingredients 6

4 ounces blueberry cobbler ice cream, such as Hudsonville
2 ounces red raspberry fruit topping
1/4 cup fresh blueberries, chilled
Whipped cream (from a can)
1 teaspoon bittersweet or milk chocolate shavings
1 maraschino cherry, chilled

Steps:

  • Scoop the ice cream into a small bowl. Ladle raspberry filling over ice cream and scatter on the blueberries. Spray on a generous amount of whipped cream and sprinkle with one teaspoon of chocolate shavings. Top it off with one maraschino cherry.

Tips:

  • Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
  • Don't overcook the blueberries: The blueberries should be cooked just until they burst, about 5 minutes. Overcooking will make them mushy.
  • Use high-quality ice cream: The ice cream is a key component of this sundae, so use a high-quality brand that you enjoy.
  • Make your own whipped cream: Whipped cream is easy to make and it tastes so much better than store-bought whipped cream. Plus, it's a fun activity to do with kids.
  • Be creative with your toppings: In addition to the classic whipped cream and cherry, you can top your sundae with a variety of other toppings, such as chocolate chips, sprinkles, nuts, or fruit.

Conclusion:

This blueberry ice cream sundae is a classic dessert that is perfect for any occasion. It's easy to make and it's always a hit with kids and adults alike. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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