Ice Cream
  • 1 1/2 Cups heavy cream
  • 2 Packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
  • 1 Cup sugar
  • 1/8 Tsp. salt
  • 1 Cup whole milk
  • 1 Tbsp. fresh lemon juice
  • 3 Ounces bar dark chocolate, chopped into small chunks (or 1/2 cup of mini semi-sweet morsels)
Dark Chocolate Sauce
  • 2 Cups heavy cream
  • 2/3 lb. (11 ounces) dark chocolate chips or bar chopped into small pieces
  • 2 1/2 Tablespoons light corn syrup
Dark Chocolate Sauce
  1. Bring cream to a boil. Remove from heat and add chocolate and corn syrup. Let sit until chocolate melts, about 2 to 3 minutes. Stir until smooth. For warm ice cream topping, allow sauce to cool 10 minutes before serving. Otherwise, allow sauce to cool to room temperature.
Ice Cream
  1. Mix blueberries, sugar, and salt in a heavy saucepan over medium-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender. Stir puree together with heavy cream, milk and lemon juice. Chill in refrigerator overnight. Pour into an ice cream maker and freeze according to manufacturer's directions. Swirl in dark chocolate by pouring small chunks into machine during last 5 minutes of freezing.
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Serving Size:

1/2 cup

Calories 220
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 40 mg
Sodium 45 mg
Total Carbohydrates 26 g
Dietary Fiber 1 g
Protein 2 g