Best 10 Warm Berries With Ice Cream Recipes

HOT BERRIES 'N' BROWNIE ICE CREAM CAKE

Steps:

• Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack., Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm., Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

WARM BERRIES WITH ICE CREAM

Steps:

• Scoop 1/4 cup ice cream into 6 waffle bowls; set in freezer.
• Combine rum and sugar in large skillet. Cook on MEDIUM-HIGH, stirring, 30 seconds-1 minute until sugar dissolves. Add berries; heat gently 1-2 minutes to warm through.
• Serve: Spoon berry sauce over ice cream in bowls.
• *****Note******.
• Use caution as Rum may flare.

SUMMER BERRY ICE CREAM

Steps:

• In a bowl, mash berries with a fork or potato masher until just slightly chunky.
• In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
• When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.

SIMPLE BERRY SAUCE

Steps:

• Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes.
• Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes.
• Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use. Enjoy!

CHAMBORD BERRIES WITH ICE CREAM

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

WARM FRUIT COMPOTE OF CHERRIES, ORANGE AND CRANBERRIES OVER VANILLA ICE CREAM

Steps:

• In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies.
• Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump.

BERRIES OVER ICE CREAM

Steps:

• Remove stem caps from strawberries. Slice strawberries thinly and combine with blueberries in medium bowl. Stir in sugar, water, and vanilla.
• Place ice cream in four serving bowls; arrange 3 cookies around edge of each bowl. Spoon berries over ice cream. (Add whipped topping, if desired.) Serve right away.

WARM BERRY COMPOTE

Steps:

• Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
• Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.

WARM BERRY TOPPING FOR ICE CREAM

Steps:

• Preheat oven to 375°F.
• Lightly grease a 8x8 baking dish.
• Add sliced strawberries and pecan halves.
• In a medium sauce pan, simmer Raspberry Preserves, Honey, Key Lime Juice, and 1/2 cup sugar for 5 minutes over medium heat.
• Pour Raspberry preserve mixture over strawberries and pecans.
• Mix until evenly blended.
• In a separe bowl mix together butter, oatmeal, and brown sugar. Spread evenly over strawberry mixture.
• Bake for 45 minutes.

STEWED BERRIES WITH ICE CREAM

Steps:

• Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
• Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.