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omg soooo ture!!!!!!!!!!! i hate it when u stright it so its perfect then the rain…
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Berry Ice Cream Napoleons
Ingredients
Serves:
- 1 pt blueberries, picked over and rinsed
- 1/4 cup sugar
- 1/4 cup water
- 1 box (17.3 oz) frozen puff pastry, thawed
- 1.75 qt Edy’s or Dreyer’s Slow Churned Rich & Creamy Light Strawberry Ice Cream
Directions
Gently boil 11⁄4 cups blueberries, the sugar and water 7 to 10 minutes until slightly thickened. Purée in blender. Refrigerate until cool or up to 3 days. Bring to room temperature to serve.
Heat oven to 400°F. Cut out 12 large and 6 small stars from pastry sheets. Put 11⁄2 in. apart on baking sheets. Bake as box directs; cool on a wire rack.
Cut ice cream carton open; remove ice cream and slice in 1-in.-thick rounds. Cut out six 4-in. stars. Freeze stars on baking sheet; save rest of ice cream for another use.
To serve: Spoon 21⁄2 Tbsp blueberry sauce on each dessert plate. Place 1 large pastry star upside down on sauce. Top with an ice cream star, then another large pastry star. Sprinkle sauce with 3 Tbsp fresh blueberries; add a small star and dust with confectioners’ sugar, if desired.
Different Takes
Cut stars from 1-in.-thick slices of poundcake instead of puff pastry.
Use another flavor ice cream or a fruit sorbet.
Add sliced strawberries to the dessert plates.
Nutrition Facts
Per Single Serving / Serves 6 TotalCalories403Calories from fat 162Total Fat 18gm28%Saturated Fat4gm20%Cholesterol17mg6%Sodium147mg6%Total Carbohydrate54gm18%Fiber2gm8%Protein5gm
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