thepioneerwoman
Blueberry Crumble Ice Cream Sundaes
These blueberry crumble ice cream sundaes are layered with syrupy berries, ice cream, and a buttery pecan-oat crumble for a sweet summer dessert recipe.
👥 6 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●wooden spoon
- ●food processor
- ●oven
- ●baking sheet
📝 Preparation Steps
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Step
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For the syrup: Combine the blueberries, granulated sugar, and ½ cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about ⏱️ 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about ⏱️ 2 hours.
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Meanwhile, for the crumble topping: Preheat the oven to 350˚F. Combine the flour, oats, pecans, granulated sugar, brown sugar, and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the egg yolks and heavy cream and pulse a few times just to combine.
large egg yolks2
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Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with lightly browned edges, 18 to ⏱️ 20 minutes. Transfer the baking sheet to a rack and let cool completely, then crumble.
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To serve, layer the ice cream and blueberry syrup in tall glasses. Top with whipped cream and sprinkle with the crumble topping.
Whipped cream, for topping
Nutrition Facts
calories
689 Calories
fat Content
30 g
fiber Content
3 g
sugar Content
75 g
sodium Content
196 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
142 mg
carbohydrate Content
97 g
saturated Fat Content
16 g
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