Speculoos Sundae with Warm Blueberry Sauce

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Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.

Speculoos Sundaes with Warm Blueberry Sauce - everything about these is amazing

This ice cream is now a serious obsession.  In case you couldn’t tell in Monday’s post.

Cookie Butter Ice Cream with Warm Blueberry Sauce - my new favorite sundae!

The thing is, despite the fact that it has so much flavor you can most definitely enjoy it thoroughly on its own, I couldn’t leave well enough alone.  So I dressed it up with a sauce made from my favorite summer fruit (seriously, I might turn blue this summer) and some cookie crumbs for extra texture.  The blueberry sauce is so pretty that this sundae will brighten up your summer table.  You can even make a few sundaes ahead of time for entertaining (just wrap and freeze), though, I definitely prefer the blueberry sauce warmed up before serving.  It’s sweet but definitely not too sweet (you wouldn’t want an ultra sweet sauce for the cookie butter ice cream) and since you are adding a fruit so high in antioxidants to your ice cream, an extra-large sundae is perfectly acceptable.

Homemade Cookie Butter Ice Cream, Crushed Speculoos Cookies and Warm Blueberry Sauce Make for Your New Favorite Sundae!

Speculoos Sundaes with Warm Blueberry Sauce

Ingredients (per person):
2 scoops Cookie Butter Ice Cream
2-3 tablespoons Blueberry Sauce (see below)
1-2 speculoos cookies broken into small pieces

Layer ice cream, warmed blueberry sauce, and broken cookies; serve and enjoy!

Warm Blueberry Sundae Sauce

285 grams / 10 ounces (~2 cups) fresh blueberries (frozen can be substituted for slightly longer cooking time)
70 grams / 2 1/2 ounces (~1/3 cup) granulated sugar
1/2 fluid ounce / 1 tablespoon fresh lemon juice (about 1/2 lemon)
10 grams / 3/8 ounces (~1 tablespoon) cornstarch

Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
Serve immediately or reheat gently before using; store leftovers covered or in an airtight container up to one week

Speculoos Sundaes with Warm Blueberry Sauce

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3 Responses to “Speculoos Sundae with Warm Blueberry Sauce”

  1. Joanne June 5, 2014 at 8:04 am #

    And just think of how many antioxidants you’re giving the baby!! This is basically health food. Winning.

  2. How to Philosophize with Cake June 5, 2014 at 3:44 pm #

    That is one amazing sundae! Love the flavors in here, especially the warm blueberry sauce. Will have to try this sometime soon! :)

  3. Elizabeth @ Confessions of a Baking Queen June 5, 2014 at 11:05 pm #

    That blueberry sauce with the cookie butter sounds amazing!