Frozen Blueberry Crisp

Written by Leah Schapira on Friday, 24 June 2011. Posted in Food Mood

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. It’s a really perfect spring or summer dessert. A friend of mine replaced the frozen blueberries with frozen strawberries and it I thought that  was a great idea. 


Frozen Blueberry Crisp

56 ounces vanilla ice cream

½ cup sugar
½ cup flour
1/4 cup margarine (1/2 stick)
¼ cup sliced almonds

Blueberry sauce:
1 (12 ounces) package frozen blueberries
1 tablespoon vanilla sugar
2 tablespoon water

Confectioners’ sugar
Fresh blueberries

Preheat oven to 350˚F.

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.

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.

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.

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 and 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.

To serve, garnish with confectioners sugar and fresh blueberries. 

Click here to rate and review the recipe. 

Photo by Dan Engongoro


Recipe originally appeared in Ami magazine. 

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About the Author

Leah Schapira

Leah Schapira is the bestselling author of Fresh & Easy Kosher Cooking. In 2010, Leah launched, the popular online kosher recipe exchange. Her cookbook career began at the age of 21, when she wrote her first cookbook as a fundraiser to begin channeling her passion for recipes. Leah is also a monthly columnist for Whisk, the popular kosher food magazine published by Ami Magazine, where readers appreciate her humor and wit. She has been featured in The Washington Post, The Star Ledger, and The Blue Lifestyle, among many others. When she's not writing cookbooks Leah enjoys traveling the world with her husband and children.

Comments (7)

  • HeidiJ
    29 June 2011 at 15:32 |

    very refreshing! I've made a few times already and it went over very well. I found that it needed a little more sugar in the blueberry sauce.

  • malkie
    30 June 2011 at 01:03 |

    yum! This sounds like something my family would love, and a great way to use up all our blueberries.

  • dev
    30 June 2011 at 18:37 |

    This is the most refreshing dessert i have ever made!!
    it is abosolutley delicous and also very elegant.

  • Mimi
    04 July 2011 at 19:26 |

    This dessert is so amazing, it's easy to prepare in advance and it looks like it took hours to prepare- I love it

  • Broccoli
    04 July 2011 at 19:47 |

    I tasted this desert at my mother in laws and since then havent stopped giving out the recipe! Easy to make, looks so pretty and original!

  • Tehila
    06 July 2011 at 15:09 |

    I usually use a similar recipe w apples... but i made it w blueberries and there is no comparison! I served it hot w a scoop of vanilla ice cream...wish doubled the recipe, everyone wanted more!

  • kitchentested
    28 July 2011 at 14:31 |

    I have been looking everywhere for this recipe! I even called Mikes Bistro but the chef never got back to me with it. This is the best dessert I have ever eaten at a restaurant and I can't wait to bake it, blog it and eat it!

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