Ingredients

The following ingredients have 6 Servings
  • 3 cups of Blue Bunny® Homemade Vanilla ice cream
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 4 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter (cut into cubes)
  • 3/4 cup heavy cream
  • 2 egg (divided use)
  • zest of 1 lemon
  • 2 tablespoons coarse sugar ((optional))
  • 3 cups fresh blueberries ( divided use)
  • 1/3 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • Optional garnish: fresh mint sprigs

Instruction

  • For the shortcakes:
  • Preheat the oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulse for 5 seconds at a time until the mixture resembles coarse sand.
  • Transfer the mixture to a large bowl. Add 1 egg, cream and lemon zest; mixing the until a dough is formed.
  • Place the dough on a floured surface and form it into a ball. Flatten the dough until you end up with a disc that's approximately 1 inch tall.
  • Cut the disc diagonally to form 6 triangles. Beat the second egg in a small bowl and brush the tops of the shortcakes with the egg. Sprinkle the coarse sugar evenly over the tops (this is optional but it looks really pretty!).
  • Bake on a baking sheet lined with parchment paper for 15-18 minutes or until golden brown. Let cool for 5 minutes then remove the shortcakes from the baking sheet and cool on a wire rack. While the shortcakes are in the oven, prepare the blueberry sauce and whipped cream.
  • For the blueberry sauce:
  • Combine 2 cups of the blueberries, sugar and lemon juice in a pot. Place the pot over high heat, boil for 3-4 minutes or until blueberries have just started to break down. Mix together the cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the blueberries and boil for 1 additional minute until sauce thickens slightly. Remove from heat and stir in the remaining cup of blueberries; set aside to cool.
  • For the whipped cream:
  • Place 1/2 cup heavy cream in the bowl of a mixer; beat with a whisk attachment until stiff peaks form; add 2 tablespoons of sugar and beat for an additional 30 seconds to combine.
  • To assemble:
  • Using a serrated knife, slice the shortcakes in half. Place 1/3 cup of blueberry sauce onto the bottom of each shortcake and top with 1/2 cup of ice cream. Add the top piece of the shortcake.
  • Place a dollop of whipped cream on top and serve, garnished with mint sprigs and lemon slices if desired.