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
1 (12 ounces) package frozen blueberries
1 tablespoon vanilla sugar
2 tablespoon water
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.
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Photo by Dan Engongoro
Recipe originally appeared in Ami magazine.