Shaved Blueberry Cinnamon Ice Recipes

NO CHURN BLUEBERRY CINNAMON GRAHAM CRACKER SWIRL ICE CREAM

No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream image

NO CHURN Ice cream bursting with a fresh blueberry compote and swirled with cinnamon & graham crackers.

Provided by Cheyanne Holzworth

Categories Dessert

Time 15m

Number Of Ingredients 9

Ingredients

2 Cups Heavy Cream
1 (14 oz) Can Sweetened Condensed Milk
1 Vanilla Bean (, Seeds Removed* (can substitute 2 tsp vanilla extract))
2 TBS Unsalted Butter
2 Pints Fresh Blueberries
2 TBS Light Brown Sugar (, packed)
1 TBS Cinnamon
1 tsp Honey
1 Cup Graham Crackers (- crushed*)

Steps:

Melt butter in a medium saucepan over medium heat. Add the blueberries, sugar, cinnamon and honey. Cook until caramelized, stirring occasionally, about 5-6 minutes. Remove from heat and allow to cool.
In the bowl of stand mixer, affixed with the whisk attachment, add the heavy cream, condensed milk and vanilla beans. Whisk until still peaks are formed, being sure not to over beat.
Gently fold in the graham crackers.
Use a spatula to transfer half of the ice cream to a freezer safe container, top with the cooled blueberries, and then the remaining ice cream. Gently swirl/fold together the ice cream and the blueberries.
Cover the ice cream with a large piece of wax freezer paper, pressing to adhere. Freeze for at least 6 hours, or up to 2 weeks.
For best results allow ice cream to sit at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 237 kcal, Carbohydrate 11 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 71 mg, Sodium 78 mg, Sugar 5 g, ServingSize 1 serving

SHAVED BLUEBERRY CINNAMON ICE

Shaved Blueberry Cinnamon Ice image

Provided by Molly O'Neill

Categories ice creams and sorbets, dessert

Time 6h35m

Yield Four to six servings

Number Of Ingredients 4

Ingredients

2 cups water
1 cup sugar
1 1/4-inch cinnamon stick
2 pints blueberries

Steps:

Put the water in a saucepan. Add the sugar and cinnamon stick. Bring the liquid to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved. Strain. Refrigerate until cold.
Put the blueberries in a blender or food processor and puree until smooth. Pass the puree through a strainer. Refrigerate until chilled.
Combine the chilled syrup and blueberry puree. Pour the mixture into a sorbet machine and proceed as directed.
Put the sorbet in the freezer until it hardens and becomes glassy, about 6 hours. Using a sharp knife, shave the sorbet into tiny slivers and serve in chilled glasses.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 43 grams

CINNAMON BLUEBERRY SAUCE

Cinnamon Blueberry Sauce image

Having frozen yogurt for dessert? Top it with this nutrient-packed sauce from Linda Johnson. "It's tasty over pancakes, too," she writes from Montesano, Washington.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

Sugar substitute equivalent to 1/4 cup sugar
2 teaspoons cornstarch
2 cups frozen unsweetened blueberries
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

Steps:

In a small saucepan, combine sugar substitute and cornstarch. Add the blueberries, water, lemon juice and cinnamon. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 50 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 0 protein.

CINNAMON BLUEBERRY JAM

Cinnamon Blueberry Jam image

Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey

Provided by Taste of Home

Time 25m

Yield 4 half-pints.

Number Of Ingredients 6

Ingredients

1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

Steps:

Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY CRISP WITH CINNAMON-STREUSEL TOPPING

Blueberry Crisp with Cinnamon-Streusel Topping image

Categories Dessert Bake Blueberry Walnut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

7 6-ounce baskets fresh blueberries (about 8 cups)
3/4 cup plus 6 tablespoons sugar
1 3/4 cups all purpose flour
1 cup finely chopped walnuts
6 tablespoons (packed) dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, melted, cooled
Whipped cream

Steps:

Preheat oven to 350°F. Combine 2 1/2 cups blueberries and 3/4 cup sugar in large saucepan. Cook over low heat until berries soften and release their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries. Transfer mixture to 13 x 9 x 2-inch glass baking dish.
Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons sugar in large bowl to blend. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle streusel over berries.
Bake until topping is crisp and golden and filling is bubbling, about 45 minutes. Cool slightly. Serve with whipped cream.

SHAVE ICE WITH FRESH BERRY SAUCE

Shave Ice with Fresh Berry Sauce image

Top your frozen treats with berry sauce from scratch. Many centuries later, shave ice and snow cones are still popular, especially with children, mainly for the sugar rush.

Provided by David Tanis

Categories quick, ice creams and sorbets, dessert

Time 15m

Yield 1 cup sauce, enough for 6 servings

Number Of Ingredients 3

Ingredients

8 ounces raspberries or blackberries
1/2 cup sugar
4 to 6 cups shaved ice (see note)

Steps:

Put berries and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Simmer for about 5 minutes, until sauce has thickened slightly. Cool thoroughly.
For each serving, pile about 1 cup shaved ice into an ice cream glass. Spoon 2 to 3 tablespoons sauce with berries over the top.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 18 grams

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