Photo: Alison Miksch; Styling: Caroline M. Cunningham
Active Time
20 Mins
Total Time
6 Hours 55 Mins
Yield
Serves 6 to 8

This soft and creamy dessert calls for store-bought ice cream. For the smoothest texture, choose a premium ice cream, such as Häagen-Dazs brand.

How to Make It

Step 1

Combine 3 cups blueberries, water, sugar, lemon zest and juice, and vanilla in a medium saucepan. Bring to a boil over high; reduce to medium-low, and simmer until slightly thickened, about 20 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, pressing gently on solids; discard solids. Let cool to room temperature. Reserve ½ cup blueberry sauce for Step

Step 2

Remove the vanilla ice cream from the freezer, and thaw at room temperature 20 minutes. Stir together the cooled blueberry sauce and partially thawed ice cream in a large bowl, leaving some large pieces of frozen ice cream.

Step 3

Whip the heavy cream to stiff peaks. Gently fold whipped cream into blueberry mixture, and swirl gently with a knife. Pour into a 9- x 5-inch loaf pan. Cover and freeze 6 hours or overnight.

Step 4

To serve, run each side of loaf pan under hot water. Run a knife around the edge of the loaf pan, and turn out onto a cutting board. Cut into 3/4-inch-thick slices; place on serving plates. Top with remaining 1 cup blueberries and reserved 1/2 cup sauce; serve immediately.

Ratings & Reviews