Bluebarb Pie Ice Cream Sundaes Recipe

Name: Bluebarb Pie Ice Cream Sundaes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 stalks (1 lb.) rhubarb, trimmed and thinly sliced; 6 tablespoons dark brown sugar; 4 cups vanilla ice cream, softened; 10 tablespoon sugar, divided; 1/8 teaspoon cinnamon; 1/2 cup softened unsalted butter; 1 teaspoon vanilla extract; 1/8 teaspoon kosher salt; 1 cup plus 2 tbsp. flour; 2 cups (12 oz.) blueberries; 1/2 teaspoon cornstarch; 1 tablespoon lemon juice

Servings: persons

4 stalks (1 lb.) rhubarb, trimmed and thinly sliced
6 tablespoons dark brown sugar
4 cups vanilla ice cream, softened
10 tablespoon sugar, divided
1/8 teaspoon cinnamon
1/2 cup softened unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 cup plus 2 tbsp. flour
2 cups (12 oz.) blueberries
1/2 teaspoon cornstarch
1 tablespoon lemon juice

1
Cook rhubarb with brown sugar in a medium frying pan over medium-low heat until it looks like jam, 20 minutes. Put in a bowl and chill. Stir in ice cream and freeze until firm, 3 hours.
2
Preheat oven to 350u00b0. Line a baking sheet with parchment paper. Mix 1 tbsp. sugar and the cinnamon in a bowl. Beat butter, 5 tbsp. sugar, the vanilla, and salt in a bowl until light and fluffy. Add flour and mix on low until large clumps form.
3
Gather dough into a ball and roll into a 1/4-in.-thick round. Transfer to baking sheet, sprinkle with cinnamon sugar, and freeze until firm, 10 minutes. Bake until edges are golden brown, 15 to 20 minutes. Cool, then break into large shards.
4
Put berries, cornstarch, lemon juice, and remaining sugar in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring, until thick and bubbly, 5 minutes.
5
Divide berry compote among 4 bowls. Scoop ice cream into each bowl and add crust shards.

1284

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 stalks (1 lb.) rhubarb, trimmed and thinly sliced, 6 tablespoons dark brown sugar, 4 cups vanilla ice cream, softened, 10 tablespoon sugar, divided, and more.

Yes, Bluebarb Pie Ice Cream Sundaes falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Bluebarb Pie Ice Cream Sundaes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions