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Dairy
Easy
8 Servings
Allergens 
3 Hours, 30 Minutes
Diets
A while back I ate at Mike’s Bistro and ordered a very similar dessert. I loved the surprise factor of it and decided to replicate it at home. It looks like a crisp, but as you dig your spoon in, you’re rewarded with cold ice cream. It’s best if you leave it out at room temperature for 10 minutes so that the ice cream has softened by the time you eat it.
56 ounces dairy or parve vanilla ice cream, slightly softened
1/2 cup sugar
1/2 cup Mishpacha Flour
1/4 cup (1/2 stick) margarine (use soy-free, if needed)
1/4 cup sliced almonds
1 (12-ounce) package frozen blueberries
1 tablespoon Gefen Vanilla Sugar
2 tablespoons water
fresh blueberries
Preheat oven to 350 degrees Fahrenheit.
Combine the sugar, flour, and margarine to form crumbs. Spread on a baking sheet lined with Gefen Parchment Paper. Bake for 15–25 minutes, stirring with a fork halfway through. Let cool and break into crumbles.
Preheat oven to 400 degrees Fahrenheit. Toast the sliced almonds on a baking sheet for eight to 10 minutes. Combine the prepared crumble with the toasted almonds.
To prepare the blueberry sauce, combine the blueberries, vanilla sugar, and water in a small saucepan. Cook over medium heat for 15-20 minutes.
Using an immersion blender, thoroughly blend all ingredients.
Place one scoop of vanilla ice cream into a ramekin. Top with one tablespoon of blueberry sauce.
Add a second scoop of ice cream and half a tablespoon of sauce.
With the back of a spoon, smooth down the ice cream and sauce to create an even layer. Sprinkle with loads of crumble. Freeze.
To serve, garnish with confectioner’s sugar and fresh blueberries.
Reproduced from Fresh & Easy by Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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What size ramekin do you use for this?