Speculoos Sundae with Warm Blueberry Sauce
Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.
Despite the fact that the cookie butter ice cream has so much flavor and you can most definitely enjoy it thoroughly without toppings, I couldn’t leave well enough alone. So I dressed it up with a sauce made from my favorite summer fruit 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 not too sweet (you wouldn’t want an ultra sweet sauce for the cookie butter ice cream),
Speculoos Sundae with Warm Blueberry Sauce
Yield: 1 sundae
Ingredients:
- 2 scoops Cookie Butter Ice Cream
- 2-3 tablespoons Blueberry Sauce (see below)
- 1-2 speculoos cookies broken into small pieces
Instructions:
1. Layer ice cream, warmed blueberry sauce, and broken cookies; serve and enjoy!
Warm Blueberry Sauce
Ingredients
285g (~2 cups) fresh blueberries (frozen can be substituted for slightly longer cooking time)
70g (~1/3 cup) granulated sugar
15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
10g (~1 tablespoon) cornstarch
Instructions
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
