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balsamic blueberry ice cream with olive oil-rosemary shortbread

Serves: 4 Prep Time: 70 minutes

Ingredients

For the ice cream:

  • 1 ½ cups blueberries
  • ¼ cup strawberry jelly
  • 2 ½ Tbsp Bertolli® Balsamic Vinegar
  • 2/3 cup sweetened condensed milk
  • 3 oz cream cheese, softened
  • 1 pint whipping cream, whipped to stiff peaks

For the shortbread:

  • 3 cups flour
  • 1¼ cups powdered sugar
  • 1 tsp fine sea salt
  • ¾ Tbsp fresh rosemary, chopped + some to garnish
  • 1 cup Bertolli® Extra Light Tasting Olive Oil

Preparation

For the ice  cream:

  1. In a medium saucepan over medium-high heat, combine blueberries, jelly, and vinegar. Bring to a boil; stirring occasionally for 10 minutes.
  2. Transfer to refrigerator to cool.
  3. In a large mixing bowl, beat cream cheese while pouring in condensed milk. Beat until smooth and light. Fold in whipped cream.
  4. Spoon half the cream mixture into a deep loaf pan.
  5. Spoon half the berry mixture over cream, gently swirl to combine. Repeat process with the remaining cream and berries.
  6. Place in freezer until solid, at least 4 hours or overnight.

For the shortbread:

  1. Preheat oven to 325°F.
  2. Whisk flour, powdered sugar, salt, and rosemary in an 11” x 7” baking dish. Stir in olive oil until combined.
  3. Press mixture down until smooth. Prick surface with a fork.
  4. Bake 20-25 minutes, or just until edges are lightly golden.
  5. Cool 20 minutes; slice into rectangles. Serve with ice cream or simply crumble over the top.

For the ice cream:

  • 1 ½ cups blueberries
  • ¼ cup strawberry jelly
  • 2 ½ Tbsp Bertolli® Balsamic Vinegar
  • 2/3 cup sweetened condensed milk
  • 3 oz cream cheese, softened
  • 1 pint whipping cream, whipped to stiff peaks

For the shortbread:

  • 3 cups flour
  • 1¼ cups powdered sugar
  • 1 tsp fine sea salt
  • ¾ Tbsp fresh rosemary, chopped + some to garnish
  • 1 cup Bertolli® Extra Light Tasting Olive Oil

For the ice  cream:

  1. In a medium saucepan over medium-high heat, combine blueberries, jelly, and vinegar. Bring to a boil; stirring occasionally for 10 minutes.
  2. Transfer to refrigerator to cool.
  3. In a large mixing bowl, beat cream cheese while pouring in condensed milk. Beat until smooth and light. Fold in whipped cream
  4. Spoon half the cream mixture into a deep loaf pan
  5. Spoon half the berry mixture over cream, gently swirl to combine. Repeat process with the remaining cream and berries
  6. Place in freezer until solid, at least 4 hours or overnight.

For the shortbread:

  1. Preheat oven to 325°F.
  2. Whisk flour, powdered sugar, salt, and rosemary in an 11” x 7” baking dish. Stir in olive oil until combined.
  3. Press mixture down until smooth. Prick surface with a fork.
  4. Bake 20-25 minutes, or just until edges are lightly golden.