TigerChef

It’s time to put all your patriotic ideas to work. What better way to end an Independence Day bash than this red and white ice cream with blue sauce in a cookie cup creation. How many kids or adults do you know who would turn down something so delicious, impressive, and refreshing on a hot summer day?

Fruit, sauce, and ice cream. So simple to make, and healthy too! Blueberries are loaded with antioxidants. In fact, nutritionists suggest that eating a handlful of blueberries daily is conducive to a longer, healthier life.

Cookie cups:

1 egg white

4 Tablespoons confectioner’s sugar

2 Tablespoons flour

2 Tablespoons cocoa

2 Tablespoons butter, melted

Directions:

1. Preheat oven to 400°F.
2. Beat the egg whites and sugar. Add in the flour and cocoa and beat, before adding the butter. Mix.
3. Place 1 tablespoon of the mixture on a parchment lined cookie sheet. With a spoon, spread the batter to form a 5” circle.
4. Bake for 4-5 minutes.
5. Remove and center the 5” circle over the bottom of an overturned glass. Slightly push down the outside of the circle to form a cookie cup with fluted sides. Let harden and remove.
6. Place on cooling rack until cool.
7. Repeat step 3-6 to make 6 cookie cups.

Blueberry sauce:

1 1/2 cups blueberries

3 teaspoons cornstarch

1/2 cup sugar

3 Tablespoons lemon juice

Directions:

1. Place all ingredients in a medium saucepan. Bring to a boil and then simmer for 15 minutes. Continue stirring until smooth.
2. Place 1 scoop of vanilla ice cream and 1 scoop of strawberry ice cream into cookie cups. Drizzle some warm blueberry sauce over ice cream.
3. Add some fresh blueberries over sauce and serve.

Filed under: General • Recipes • Holiday

Tags: ice cream