Pioneer Woman Blueberry Crumble Ice Cream Sundaes

Pioneer Woman blueberry crumble ice cream sundaes are a crunchy, syrupy dessert with blueberry sauce, black raspberry ice cream and pecan oat crumble, ready in 2 hours 30 minutes. Save this easy summer ice cream dessert for Fourth of July, birthday parties or cookouts, because it's make-ahead friendly.

Chill the blueberry syrup completely before you build the sundaes, because warm syrup melts the ice cream into a puddle. Skip the chilling and you lose those clean layers in the glass.

The crumble is pressed into a flat rectangle and baked as one sheet before it gets broken up, so you get big crisp chunks instead of dusty crumbs. Egg yolks and heavy cream in the dough also make it richer and more cookie-like than a typical oat topping.

Pioneer Woman Blueberry Crumble Ice Cream Sundaes

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

689

kcal

Cool, jammy blueberry syrup and creamy ice cream are layered with a buttery pecan oat crumble in tall glasses. Whipped cream on top keeps every spoonful soft, sweet and crunchy at once.

Ingredients

• 1 pt. blueberries
  

• 1 c. granulated sugar
  

• 1 tbsp. cornstarch
  

• 1 c. all-purpose flour
  

• 1/3 c. rolled oats
  

• 1/4 c. chopped pecans
  

• 1/4 c. granulated sugar
  

• 1/4 c. packed light brown sugar
  

• Pinch of salt
  

• 6 tbsp. cold salted butter, cut into small pieces
  

• 2 large egg yolks
  

• 1/4 c. heavy cream
  

• 1 qt. black raspberry ice cream
  

• Whipped cream, for topping
  

Directions

• Cook the berries: Combine 1 pint blueberries, 1 cup granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook for about 5 minutes, until the berries begin to burst.
• Thicken the syrup: Stir 1 tablespoon cornstarch and 1 tablespoon water together in a small bowl, then whisk it into the berries. Bring to a boil while mashing with a wooden spoon or whisk, so the sauce thickens.
• Chill the syrup: Pour the syrup into a container and let it cool. Then refrigerate it for about 2 hours, until completely chilled.
• Mix the crumble: Preheat the oven to 350°F while the syrup chills. Then pulse 1 cup flour, 1/3 cup rolled oats, 1/4 cup chopped pecans, 1/4 cup granulated sugar, 1/4 cup brown sugar and a pinch of salt in a food processor.
• Add butter and yolks: Scatter in 6 tablespoons cold salted butter pieces and pulse until the mixture looks like coarse crumbs. Then add 2 egg yolks and 1/4 cup heavy cream and pulse a few times, just until combined.
• Bake the crumble: Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake for 18 to 20 minutes, until crisp with lightly browned edges.
• Cool and crumble: Move the baking sheet to a rack and let the crumble cool completely. Once it's cool, break it into chunks.
• Build the sundaes: Layer 1 quart black raspberry ice cream and the chilled blueberry syrup in tall glasses. Top with whipped cream, then sprinkle the crumble over each one.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart 14-cup food processor, Reynolds unbleached parchment paper. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use vanilla ice cream instead of black raspberry?

Yes, vanilla works well if you can't find black raspberry. It lets the blueberry syrup stand out, so you still get a bright, fruity sundae.

How do I store leftover blueberry syrup and crumble?

Keep the syrup in an airtight container in the fridge, and keep the crumble in an airtight container at room temperature. Stored separately, both hold up well, so the crumble stays crisp instead of going soft.

Can I make the crumble without a food processor?

You can. Cut the cold butter into the dry ingredients with a pastry cutter or two forks until it looks like coarse crumbs. Then stir in the yolks and cream gently.

Why did my syrup turn out thin?

The cornstarch needs to come to a full boil to do its job, so keep stirring until the sauce visibly thickens. It also thickens more as it chills, so don't judge it while it's hot.

What's the most common mistake with these sundaes?

Using warm syrup is the big one, because it melts the ice cream right away. Chill it fully and assemble just before serving so the layers hold and the crumble stays crunchy.