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.
56 oz vanilla ice cream
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
- 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 & 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.