Dark Chocolate Blueberry Ice Cream
A creamy blueberry puree creates a delectable ice cream, and made even better with chunks of dark chocolate. Take it to the next level with our quick and easy chocolate sauce. Prepare the ice cream base a day ahead so it has time to chill overnight.
Prep Time:
10 minutes
Cook Time:
10 minutes, plus time for chilling and freezing
Serves:
9
Perfect for:
Birthday Parties
Afternoon Snacks
Summer Treats
Ingredients
- 11 Ounces dark chocolate chips
- 2 Cups heavy cream
- 2 Tablespoons water
- 1/8 Tsp. salt
- 12 Packages (6 ounces each) Driscoll's Blueberries
- 1 Cup Sugar
- 1/8 Tsp. salt
- 1 Tbsp. fresh lemon juice
- 1 ½ Cup heavy cream
- 1 Cup whole milk
- 3 Ounces dark chocolate, chopped (or 1/2 cup of mini semi-sweet morsels)
Directions
- PLACE 11 ounces dark chocolate chips into a medium, heat-proof bowl and SET ASIDE.
- POUR 2 cups heavy cream into a small saucepan.
- HEAT over medium just until cream begins to steam. Do not overcook.
- POUR hot cream over chocolate and ALLOW to rest 5 minutes.
- ADD 2 tablespoons water.
- ADD 1/8 teaspoon salt.
- STIR until smooth.
- SERVE immediately over ice cream while warm.
- PLACE 2 packages blueberries into a saucepan.
- ADD 1 cup sugar and ADD 1/8 teaspoon salt.
- BRING to a boil over medium-high heat and STIR occasionally until sugar dissolves.
- REDUCE heat to medium low and SIMMER 10 minutes.
- ADD 1 tablespoon fresh lemon juice.
- ALLOW to cool to room temperature.
- PUREE blueberry mixture in a blender.
- TRANSFER blueberry mixture to a large bowl.
- ADD 1 ½ cups heavy cream and ADD 1 cup whole milk.
- STIR to combine.
- COVER ice cream base tightly with plastic wrap and CHILL in refrigerator overnight.
- POUR ice cream base into an ice cream maker and PROCESS according to manufacturer's directions.
- ADD 3 ounces chopped dark chocolate to machine during last 5 minutes of processing.
- SERVE immediately with chocolate sauce or TRANSFER to freezer until needed.
