Blueberry Toppingcupcake With Ice Cream Recipes

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BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time)

Provided by Kim D.

Categories     Frozen Desserts

Time P1DT30m

Yield 1 3/4 quarts, 6 serving(s)

Number Of Ingredients 4

4 cups fresh blueberries or 4 cups 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 and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
  • Strain mixture and discard seeds and skins.
  • Stir in cream.
  • Cover and refrigerate overnight.
  • Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
  • Refrigerate remaining mixture until ready to freeze.
  • Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

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 ICE CREAM



Blueberry Ice Cream image

Rich and creamy blueberry ice cream with cream cheese.

Categories     Dessert: Frozen

Time 8h40m

Number Of Ingredients 8

3 cups blueberries
1/4 cup powdered sugar
1/4 cup water
2 cups sugar
6 oz cream cheese, softened (light is fine)
4 egg yolks
3 cups milk
1 cup heavy cream

Steps:

  • Combine berries, powdered sugar, and water in a large saucepan. Bring to a boil and simmer for 10 minutes. Set aside to cool.
  • Beat sugar, cream cheese, and egg yolks in a large mixing bowl until smooth; set aside.
  • Bring milk and cream to a boil in a saucepan. Very slowly add the hot milk to the cream cheese/egg yolk mixture. (Don't just dump the cream cheese mixture into the hot milk or the eggs will cook.) Return to the pan and continue cooking and stirring till the mixture barely starts to simmer. Remove from the heat and cool. I like to put my pan in a sink filled with ice water to speed up the cooling process.
  • Stir the cooked blueberries into the ice cream mixture and chill for several hours or overnight.
  • Pour into an ice cream freezer and freeze according to manufacturer's instructions. Spoon into a container, cover, and place in the freezer. Let ripen in freezer for at least three hours. It tastes even better the next day!!

Nutrition Facts : Calories 488 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 155 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 128 milligrams sodium, Sugar 61 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BLUEBERRY CHEESECAKE ICE CREAM RECIPE



Blueberry Cheesecake Ice Cream Recipe image

This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious ice cream dessert! A family favorite, this includes a churn and a no-churn ice cream recipe method!

Provided by Robyn Stone | Add a Pinch

Categories     Dessert

Time 30m

Number Of Ingredients 12

2 cups heavy cream
1 cup whole milk
1¼ cups granulated sugar
1 8-ounce package cream cheese, at room temperature and cut into large pieces
1½ teaspoons vanilla
pinch of salt
2 cups fresh blueberries
1/2 cup water
2 tablespoons sugar
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
pinch of salt

Steps:

  • Add heavy cream, milk, sugar, cream cheese, vanilla and salt to the container of a blender or food processor. Pulse until well-combined and creamy, about 30 seconds. Pour the mixture into the bowl of an ice cream maker and make ice cream according to your ice cream maker's instructions, usually about 30 minutes. Alternately, if you do not have an ice cream maker, transfer the mixture into a freezer-safe container and freeze until hardened.
  • While the ice cream is making in the ice cream maker, prepare the blueberry sauce. Add the blueberries, water, sugar, cornstarch, lemon juice and salt to a small saucepan set over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover with plastic wrap and refrigerate until the ice cream has finished churning.
  • Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Drop dollops of the blueberry sauce by the tablespoons onto the top of the ice cream. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream.
  • Store the ice cream for up to 1 week in the freezer.

Nutrition Facts : Calories 239 kcal, Carbohydrate 22 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 64 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

WARM BLUEBERRY SAUCE



Warm Blueberry Sauce image

Warm Blueberry Sauce Recipe - Blueberry Topping for cake and ice cream. This easy 5-ingredient recipe is quick and easy to liven up summer desserts.

Provided by Sommer Collier

Categories     Sauce

Time 12m

Number Of Ingredients 6

1 pound fresh blueberries, (or frozen)
1/3 cup granulated sugar
2 teaspoons lemon juice
2 teaspoons cornstarch
1 teaspoon dried culinary lavender buds, (optional)
Pinch salt

Steps:

  • Place all the ingredients into a medium sauce pot. Set over medium heat and bring to a simmer.
  • Stir and simmer for 5-10 minutes, until some of the berries burst and the sauce thickens. Serve warm over ice cream, cakes, and pies.

Nutrition Facts : ServingSize 6 ounces, Calories 268 kcal, Carbohydrate 68 g, Protein 1 g, Sodium 2 mg, Fiber 5 g, Sugar 55 g

BLUEBERRY TOPPING



Blueberry Topping image

My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

Provided by Ellen Wojdyla

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 6

2 quarts blueberries, rinsed and drained
2 cups water
1 tablespoon grated lemon peel
3 cups white sugar
4 cups water
2 tablespoons lemon juice

Steps:

  • Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
  • In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 100.5 g, Fat 0.6 g, Fiber 4.2 g, Protein 1.3 g, Sodium 1.8 mg, Sugar 92.3 g

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Categories     Milk/Cream     Blender     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Blueberry     Summer     Simmer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 quart

Number Of Ingredients 5

2 cups picked-over blueberries
3/4 cup sugar
1/8 teaspoon salt
1 cup milk
1 1/2 cups heavy cream

Steps:

  • In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
  • Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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.

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Provided by Food Network

Categories     dessert

Time 44m

Yield 8 servings

Number Of Ingredients 7

1 cup blueberries
1 cup sugar
2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
9 egg yolks
1/2 teaspoon freshly grated orange zest

Steps:

  • In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
  • In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
  • In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
  • Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
  • Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.

BLUEBERRY ICE CREAM RECIPE



Blueberry Ice Cream Recipe image

Made with fresh or frozen blueberries and cream, this home made Blueberry Ice Cream is the must-have treat of the summer!

Provided by Melissa Howell

Time P1DT1h

Number Of Ingredients 5

1 1/2 cups fresh or frozen blueberries
1 cup plus 2 tablespoons sugar, divided
1 tablespoon lemon juice
1 cup whole milk
2 cups heavy whipping cream

Steps:

  • 1. Start by making a thick blueberry syrup. Combine the 1 1/2 cups of blueberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice in a small saucepan.2. Heat over medium heat for about five minutes, until the blueberries soften and begin to break down.3. Remove from the stove and puree in a blender.4. Pour through a mesh sieve to remove the seeds. (Some of the seeds may still get through. That is o.k.)5. Return the blueberry mixture to the pan on the stove and cook over medium heat, stirring constantly, until most of the liquid has evaporated and the mixture has thickened (about 15 minutes).6. Transfer the blueberry mixture to a small container and place in the refrigerator for at least two hours, or overnight.When fully chilled, the mixture will look like thick jelly.7. When ready to churn your ice cream, add the chilled blueberry mixture, along with 1/2 cup plus 2 tablespoons of sugar to a large mixing bowl. Stir together.8. Add 1 cup of whole milk and whisk together until all the lumps are gone.9. Add 2 cups of heavy whipping cream and whisk together.10. Pour into your ice cream maker and follow the manufacturer's directions.When ice cream has reached soft-serve consistency, transfer to an airtight container and freeze overnight.

BLUEBERRY CHEESECAKE ICE CREAM



Blueberry Cheesecake Ice Cream image

Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat.

Provided by gail0

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 3h15m

Yield 16

Number Of Ingredients 14

½ cup white sugar
1 tablespoon cornstarch
½ cup water
1 ¼ cups blueberries
1 tablespoon lemon juice
2 ¼ cups graham cracker crumbs
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ cup butter, melted
1 ½ cups white sugar
1 (3.5 ounce) package instant vanilla pudding mix
4 cups heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

Steps:

  • Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
  • Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
  • Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
  • Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 46.5 g, Cholesterol 99.2 mg, Fat 29.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 17.7 g, Sodium 238.5 mg, Sugar 36.8 g

BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM



BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM image

During my teen years, my favorite restaurant was "Frosty Cottage", open only during the summer. They prepared this dessert named BLUEBERRY PATCH. The recipe has been my husband's and my "dessert of choice since we dated", imagine how good that must be!

Provided by Beth M.

Categories     Other Desserts

Time 45m

Number Of Ingredients 15

CAKE MIX FOR VANILLA CUPCAKES -OR- BLUEBERRY MUFFINS
PREPARE A SAUCE USING FRESH BLUEBERRIES, FROZEN OR CANNED
1 pkg frozen wyman's blueberries
2 Tbsp cornstarch
1 c hot water
1/2 c or 3/4 cup, sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp or more, grated nutmeg
GOOD QUALITY VANILLA ICE CREAM
NEWEST REVISION:
1/4 c water
1/3 c real maple syrup
1 bag(s) frozen blueberries, or 2 cups fresh blueberrie
STIR IN SAUCEPAN OVER MEDIUM HEAT UNTIL BERRIES POP

Steps:

  • 1. Bake the cupcakes,using your favorite recipe or a package mix, or the muffins. I have often substituted Sara Lee Pound cake for this part!
  • 2. While they're baking, prepare the blueberry topping. I prefer using WILD BLUEBERRIES when they're available locally. Perhaps 2 cups in place of canned or frozen. Frozen are fine too!
  • 3. Serve them while the cupcakes are still warm, with a generous scoop of vanilla ice cream, and ladle the thick warm blueberry sauce over it.
  • 4. Then be prepared to enjoy every spoonful! Umm Umm!

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BLUEBERRY TOPPINGCUPCAKE WITH ICE CREAM RECIPES
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