Blueberry Gingerbread Polka-Dot Ice Cream

Blueberry Gingerbread:

> 2-1/2 cups all-purpose flour
> teaspoon salt
> cup unsalted butter, softened
> 2 eggs
> cup molasses
> 1-1/2 teaspoons baking powder
> 2 teaspoons ground ginger
> 1 cup sugar
> 1 cup milk
> cup fresh blueberries
Polka-Dot Cream:
> 1 cup heavy cream
> 1 cup fresh blueberries
> 2 tablespoons sugar

To Make Blueberry Gingerbread
Preheat oven to 350 F. Butter and flour 9x9x2 inch banking pan. In medium bowl combine flour, baking soda, salt, and ginger. Mix well and set aside. In large mixer bowl, cream butter and 1 cup sugar at medium speed of electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each. Gradually add flour mixture, alternately with milk and molasses, beating at low speed only until mixed. Bake at 350 F for 55 to 60 minutes until toothpick inserted in center comes out clean. Cool on rack at least 1 hour.

To make Polka-Dot Cream
Just before serving, beat cream until it begins to hold its shape. Beat in 2 tablespoons sugar until peaks form. Fold in 1 cup blueberries.

To Serve
Cut warm gingerbread in squares. Top with spoonsful of blueberry cream. Yield: 9 servings.

Close this window to return to Happy Berry

The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345