Vanilla Bean Ice Cream with Blueberry Coulis, Fresh Strawberry & Rosemary

A simple yet elegant dessert that celebrates the flavors of summer. Creamy vanilla bean ice cream is topped with a vibrant blueberry coulis and finished with a fresh strawberry and a sprig of rosemary or mint. For an extra special touch, serve with a Salted Rosemary Shortbread Cookie and a chilled glass of Prosecco.

Serves 4

Ingredients

For the Blueberry Coulis

• 1 pint fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon water

For Serving

• Vanilla bean ice cream
• 4 fresh strawberries, halved
• Fresh rosemary sprigs or fresh mint sprigs (optional)
• 4 Salted Rosemary Shortbread Cookies (optional, available at Armand's)

Directions

Prepare the Blueberry Coulis

Combine the blueberries, sugar, lemon juice, and water in a small saucepan over medium heat.

Cook for 8–10 minutes, stirring occasionally, until the blueberries soften and release their juices.

Blend until smooth using an immersion blender or standard blender.

For a smoother sauce, strain through a fine-mesh sieve.

Allow the coulis to cool completely, then refrigerate until ready to serve.

Assemble the Dessert

Place dessert bowls in the freezer for 1–2 hours before serving.

Scoop vanilla bean ice cream into the chilled bowls.

Spoon the blueberry coulis over the ice cream.

Garnish with a fresh strawberry half and a small sprig of rosemary or mint.

Serve with a Salted Rosemary Shortbread Cookie alongside, if desired.

Serving Suggestion

Pair with a chilled glass of Prosecco for a light and refreshing finish to a summer meal.

Gather. Savor. Celebrate.