fbpx

BLUEBERRY COBBLER BISCUIT SUNDAE RECIPE

June 3, 2020

When we ask about your favorite fruit, we hope blueberries are somewhere on that list. For us, blueberries are one of the best flavors of summer. You can eat them by the handful until the carton’s empty, and you have no idea how you could have possibly eaten so many so quickly. (No, just us?) Regardless, blueberries are also incredible in ice cream.

If you haven’t already tried our Limited Edition Blueberry Cobbler, you’re in luck! This flavor is back on store shelves again this summer. It’s the ultimate in summer desserts – you get all the sweetness of blueberries and crunch of cobbler without ever turning on your oven.

That said, this is one recipe worth a little effort. The wonders of warm buttery biscuits meet our cool and creamy Blueberry Cobbler ice cream for this comforting summer dessert you’ll want to devour again and again.

In a rush? Skip the mixing and bake a pack of ready-made biscuits from the refrigerated section instead. Either way, you can’t go wrong.

Enjoy this recipe? Check out more flavorful ice cream recipes here, and be sure to share your own creation featuring Hudsonville Ice Cream with us on social media.

Print Recipe

Blueberry Cobbler Biscuit Sundaes

The wonders of warm buttery biscuits meet our cool and creamy Blueberry Cobbler ice cream for this comforting summer dessert you’ll want to devour again and again.

Ingredients

Homemade Biscuit Ingredients:

  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 3/4 cup cold butter
  • 1 egg
  • 1 cup whole milk

Sundae Ingredients:

  • 1 jar quality blueberry preserves
  • fresh blueberries
  • 1 carton Hudsonville Blueberry Cobbler ice cream
  • whipped cream

Method

  • 1) Preheat oven to 450 degrees.

  • 2) Combine the dry ingredients in a large bowl.

  • 3) Use a pastry cutter to cut cold butter into flour mixture. (Note: You may want to stick your butter in the freezer after cutting it to make sure it’s cold enough!) You want to see small, pea-sized pieces of butter throughout the dough.

  • 4) Add milk and eggs and mix until just combined.

  • 5) Turn the dough out onto a generously floured surface. Sprinkle flour onto the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky, sprinkle on some additional flour.

  • 6) Pat the dough out to about 3/4 to 1-inch thickness and cut with a biscuit cutter or drinking glass.

  • 7) Place the biscuits on a lightly greased baking sheet (or parchment-lined baking sheet) and bake for 10-15 minutes or until golden brown on top.

  • 8) Let biscuits cool completely.

  • 9) Split each biscuit in half and top and spread blueberry preserves on one half of the biscuit.

  • 10) Top with a generous scoop of Hudsonville Blueberry Cobbler ice cream and a dollop of whipped cream.

  • 11) Finish with fresh blueberries and top with the other biscuit half.

Previous Recipe Next Recipe