Blueberry Pie Sundae Recipe

Cones for a Cure is a phenomenal initiative from one of my favorite scoop shops, Ohio based Graeter’s Ice Cream!

Did you know: Graeter’s is the only ice cream company to use 2 ½ – gallon French Pots, a small batch, true craft, artisanal method of production dating back over a century. This is the same process Louis Graeter used when he first started selling ice cream in the streets of Cincinnati. By adhering to the French Pot Process, they continue to have the smallest batch size in the industry.

Today I had the chance to join my friends at WLEX-18 (my former station!) to talk about Cones for the Cure and Elena’s Blueberry Pie Ice Cream.

• It started with just one child. It started with just one heart. The Cure Starts Now was started in 2007 after 6-year-old Elena Desserich lost her battle to pediatric brain cancer.
• The Cure Starts Now represents all children who have battled cancer and is internationally supporting all cancer research through fundraiser events, donations, chapters and families.
• Since teaming up in 2009, Graeter’s has raised more than $1.2 million with the Cones for the Cure event.
• When ice cream fans download our app, they can donate to the cure and redeem a free cone of Elena’s Blueberry Pie ice cream between September 9^th and September 19^th

Elena’s Blueberry Pie Sundae

Ingredients:

• 1 pint Graeter’s Elena’s Blueberry Pie Ice Cream
• 3 TB water
• 1 TB cornstarch
• 2 ¼ cup blueberries
• 3 TB sugar
• 1 TB lemon juice
• 1/8 tsp cinnamon
• Salt
• 3 English shortbread cookies, coarsely crumbled

 Directions:

1. In a small bowl, whisk together 1 tablespoon water and cornstarch.
2. In a small saucepan over medium heat, combine remaining 2 tablespoons water and 1-½ cups blueberries and bring to a boil. Reduce heat and allow to simmer for 3 minutes, or until berries start to break down.
3. Gradually add cornstarch mixture to blueberry mixture, whisking constantly. Cook about 1 minute, or until slightly thickened.
4. Remove pan with blueberry mixture from heat and stir in remaining ¾ cup blueberries, sugar, lemon juice, cinnamon and salt. Let blueberry mixture stand about 5 minutes.
5. In six small bowls or dessert glasses, place one scoop of Graeter’s Elena’s Blueberry Pie Ice Cream. Spoon approx. ⅓ cup blueberry mixture over each scoop and sprinkle evenly with crumbled cookies.
6. Serve immediately.