I've got an EASY but super tasty dessert for you! It's basically blueberry pie and ice cream without the hassle of making a pie. Instead you make a delicious homemade blueberry pie filling, which is quick and easy, then spoon it over your favorite vanilla ice cream or frozen yogurt and sprinkle with crushed shortbread cookies. Have you found and tried the Walkers gluten free shortbread cookies? AMAZING! They are what take this dessert to a whole new level. Now, go make this and you'll be eating blueberry pie in a matter of minutes!
Blueberry Pie Sundaes
Serves 6
3 tablespoons water, divided
1 tablespoon cornstarch
2 1/4 cups fresh blueberries, divided
3 tablespoons sugar
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
Dash of salt
3 cups vanilla ice cream or frozen yogurt
4 gluten free English shortbread cookies (such as Walkers), coarsely crumbled
In a small saucepan, combine 2 tablespoons water and 1 1/2 cups blueberries; bring to a boil. Reduce heat and simmer for 3 minutes or until blueberries break down. In a small bowl, combine remaining 1 tablespoon water and cornstarch. Gradually add to the blueberry mixture and continue cooking, stirring constantly, until slightly thickened. Remove the pan from the heat and stir in the remaining blueberries, sugar, lemon juice, cinnamon, and salt. Let stand 5 minutes. Scoop 1/2 cup vanilla ice cream or frozen yogurt into each of 6 bowls. Spoon about 1/3 cup blueberry mixture over each serving, then sprinkle with the crumbled cookies. Serve immediately.
Step-by-step tutorial:
Gather your small list of ingredients. You will need blueberries, cornstarch, sugar, lemon juice, cinnamon, vanilla ice cream or frozen yogurt, and your favorite gluten free shortbread cookies. If you can, you need to find and try the Walkers GF Pure Butter Shortbread. Unbelievable!
To make the pie filling, start out by putting about 1 1/2 cups fresh blueberries and 2 tablespoons water in a small saucepan.
Bring to a boil, then reduce the heat and simmer for about 3 minutes or until the blueberries start to pop and break apart.
In a small bowl combine 1 tablespoon cornstarch with 1 tablespoon water. Pour the slurry into the simmering blueberries and continue to cook, stirring constantly, until thickened.
Remove from the heat and add in the remaining fresh blueberries.
Add 3 tablespoons sugar, 1 tablespoon lemon juice, 1/8 teaspoon cinnamon, and a dash of salt. Stir to combine, then let sit for about 5 minutes to cool a little. It's nice to have the sauce warm for the sundae, but if it's too hot, it will immediately melt the ice cream!
In a zipper bag, crush the shortbread cookies with a meat mallet into coarse crumbles.
To serve, in six bowls scoop 1/2 cup vanilla ice cream or frozen yogurt, top with the warm blueberry pie filling, then sprinkle with the crumbled cookies.
The warm verses cold are so fantastic, as are the cinnamon undertones of the sweet blueberries. The buttery cookies are even better than pie crust and make it texturally fun to eat! Since it's so simple, you can make this often and everyone will enjoy it! It's a great dessert to serve company because it can be easily doubled!
Recipe Source: Recipe adapted from a recipe in Cooking Light magazine