LeahS [Admin]12/13/10




A while back I ate at Mike’s Bistro and ordered a very similar dessert. I loved the surprise factor of it and decided to replicate it at home. It looks like a crisp, but as you dig your spoon in, you’re rewarded with a cold ice cream. It’s best if you leave it out at room temperature for 8-10 minutes so that the ice cream is softer when you eat it. A friend of mine replaced the frozen blueberries with frozen strawberries and I thought was a great idea.






  • SERVING/YIELD
    8-10 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #2667





















  • LeahS [Admin]











INGREDIENTS













  • 56 oz vanilla ice cream










  • - CRUMBLE:










  • ½ cup sugar










  • ½ cup flour










  • ¼ cup margarine (½ stick)










  • ¼ cup sliced almonds










  • - BLUEBERRY SAUCE:










  • 1 (12 oz) package frozen blueberries










  • 1 Tbsp vanilla sugar










  • 2 Tbsp water










  • - GARNISH:










  • - confectioners' sugar










  • - fresh blueberries










  1. Preheat oven to 350˚F.




  2. To prepare the crumble, mix the sugar, flour, and margarine to form crumbs. Spread on a lined baking sheet. Bake for 15-25 minutes, mixing with a fork halfway through. Let cool and break into crumbles.



  3. Preheat oven to 400˚F. Toast the sliced almonds on a baking sheet for 8-10 minutes. Combine the ready crumble with the toasted almonds.



  4. To prepare the blueberry sauce, combine the blueberries, vanilla sugar, and water in a small saucepan. Cook over medium heat for 15-20 minutes. Using an immersion blender, blend all ingredients well.



  5. To assemble to blueberry crisps, place 1 scoop of vanilla ice cream on the bottom of a ramekin. Top with 1 tablespoon of blueberry sauce. Add a second scoop & ½ tablespoon of sauce. With the back of a spoon, smooth down the ice cream and sauce to an even layer. Sprinkle with loads of crumble. Freeze



  6. To serve, garnish with confectioners sugar and fresh blueberries.















CONVERTER





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REVIEWS

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Average user rating from: 4 user(s)

Rating:
 
5.0   (4)
 
 

Delicious!!

Rating:
 
5.0
Reviewed by muffins
May 20, 2013
 

Made it with Strawberries instead of Blueberries. I kept each layer seperatly and put together just before serving. Everyone loved it.

 

Don't Let the Ice Cream Ruin This Dessert

Rating:
 
5.0
Reviewed by VictoriaDwek
July 08, 2011
 

Last Friday, when I passed the threshold of Wegmans, I saw that blueberry had arrived--and that I was going to make this for dessert that night.

I hate pareve ice cream and usually refuse to buy or eat it. EWWW. But I had to this week to make Leah's dessert!

I debated which brand to buy. One brand I knew tasted better, but they didn't make a plain vanilla--and I knew a vanilla with chocolate bits in it just wouldnt go. So I bought a brand I knew wouldnt taste good--hoping that the blueberry sauce and crisp would disguise the taste.

It didn't. So while the recipe is great, next time, if I make this for Friday night, I'd make my own ice cream. Otherwise, I'd save it for a dairy meal and use real ice cream.

 

worked exactly as you said!

Rating:
 
5.0
Reviewed by fefi3
July 06, 2011
 

I served this on Shavuos, and one guest said 'oh, I know what this is, hot apple pie!' He sure got a surprise when he dug in.

I made it with strawberries, but I think next time I'll do the blueberries for something different.

 

DIVINE! LOVE THE TASTE!

Rating:
 
5.0
Reviewed by CookMama
June 24, 2011
 

This is an absolutely delicious fantastic dessert! Made it for company and it was a huge hit. It is very easy to prepare and I also made it with dairy ice cream, which really tasted superb. Everyone that tastes this, request the recipe- the best compliment. Thanks 350- you did a great job with this one!

 
 
 
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