Blueberry, Thyme & Lemon Ice Cream Sundaes

I scream, you scream, we all scream for ice cream that’s only 130 calories per serving!

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutes

Serves: 4

Ingredients

  • 1 cup blueberries
  • 1/2 cup water
  • 1 teaspoon stevia
  • 1/2 teaspoon thyme, chopped
  • 1 tablespoon cornstarch mixed into 2 Tbsp. water
  • 1/4 cup unsweetened coconut chips or shreds
  • 1 pint Simple Truth™ Low Cow Lite Lemon Cake Ice Cream
  • Sliced almonds for garnish (optional)

Directions

  • Preheat oven to 350°F
  • In small saucepan over medium heat, heat blueberries, water, stevia and thyme. Bring to a boil until berries burst, stirring occasionally. Whisk in cornstarch mixture, then reduce to simmer. Cook 1 minute until thickened. (Sauce can be served warm or cold.)
  • Bake coconut on a small baking sheet for 3 to 5 minutes until golden brown.
  • To serve, divide ice cream between serving dishes, top with desired amount of blueberry sauce and sprinkle with coconut and almonds.
  • Refrigerate leftover blueberry sauce in airtight container up to 1 week.

Recipe Information

Serves: 4

Ingredients

  • 1 cup blueberries
  • 1/2 cup water
  • 1 teaspoon stevia
  • 1/2 teaspoon thyme, chopped
  • 1 tablespoon cornstarch mixed into 2 Tbsp. water
  • 1/4 cup unsweetened coconut chips or shreds
  • 1 pint Simple Truth™ Low Cow Lite Lemon Cake Ice Cream
  • Sliced almonds for garnish (optional)

Directions

  • Preheat oven to 350°F
  • In small saucepan over medium heat, heat blueberries, water, stevia and thyme. Bring to a boil until berries burst, stirring occasionally. Whisk in cornstarch mixture, then reduce to simmer. Cook 1 minute until thickened. (Sauce can be served warm or cold.)
  • Bake coconut on a small baking sheet for 3 to 5 minutes until golden brown.
  • To serve, divide ice cream between serving dishes, top with desired amount of blueberry sauce and sprinkle with coconut and almonds.
  • Refrigerate leftover blueberry sauce in airtight container up to 1 week.