Blueberry Sorbet


recipe courtesy Martha Stewart Living Magazine, July/August 2000 issue

It’s blueberry time!  This is a nice light tasting sorbet, perfect for a hot summer day.  I used fresh blueberries, but you can probably use frozen (thawed) blueberries, too. Enjoy!


1/3 cup water

2/3 cup sugar

4 cups blueberries

1/2 lemon, juiced



1. In a saucepan, combine the water and sugar.  Over a medium heat stir the mixture until the sugar is dissolved.  Remove from heat and allow to cool before using.



2. Using a food processor, puree the blueberries.  Pour the pureed blueberries through a fine mesh sieve to remove the skins.


3. To the sugar syrup, add the lemon juice and strained blueberry juice.  Stir to combine and pour into ice cream maker.  After the mixture is frozen, transfer to container and freeze overnight.

Chocolate Spice Sorbet with Chocolate Sauce



Recipes courtesy of Crazy About Chocolate by Krystina Castella

Chocolate Spice Sorbet is a light and refreshing alternative to ice cream.  If you do not like cardamom ( or do not want to spend a lot of money on a spice that you will never use again), Krystina Castella recommends some flavor variations; you can replace the cinnamon and cardamom with mint, ginger, lavender, raspberry, or orange.  Sorbet does not freeze as hard as ice cream, so plan on placing the sorbet in the freezer overnight before serving.

The Chocolate Sauce is rich, velvety, and full of fat.  It is a great contrast to the sorbet, and would be delicious served with cakes or breads (gingerbread or banana bread would be awesome), or bottled and given as a gift with an ice cream scoop.  I dipped walnuts in the sauce and drizzled some sauce on the sorbet.  This book would also be a terrific gift for the chocolate lover on your list. Enjoy!


Chocolate Spice Sorbet Ingredients
3 cups water
1/2 cinnamon stick
1 vanilla bean
1 1/4 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1/8 teaspoon salt
6 ounces bittersweet chocolate (at least 70 % cacao), finely chopped
1/4 teaspoon ground cardamom
Chocolate Sauce Ingredients
4 ounces unsweetened chocolate
2 Tablespoons unsalted butter
1/4 cup granulated sugar
1 1/4 cups heavy cream


Chocolate Spice Sorbet Directions


1. Combine the water, cinnamon stick, vanilla bean, and sugar in a large saucepan.  Cook over medium-high heat for 20 minutes, until the mixture has reduced to about 2 1/4 cups ( the syrup will become thicker and will boil slightly, but don’t allow it to become a full rolling boil).  Remove the syrup from the heat and allow it to cool. Remove the cinnamon stick and the vanilla bean.



2. Return the pan to the stove top and add the cocoa powder and salt.  Slowly bring to a boil over medium heat, whisking occasionally.  Once it starts boiling, whisk constantly for an additional 30 seconds.



3. Remove from the heat and stir in the bittersweet chocolate and cardamom.  Stir until the chocolate has melted.  Cover and chill in the refrigerator for 30 minutes, until thick but still pourable ( I transferred the mixture to a heat-proof bowl before placing it in the fridge).



4. Freeze the sorbet in an ice cream maker according to the manufacturer’s directions.  The sorbet will be soft-frozen, so scoop into serving dishes immediately before serving. * Even after 30 minutes in the ice cream maker, my sorbet was too soft to hold its shape.  I put it in the freezer overnight before trying to dip it.


 Chocolate Sauce Directions




1. Melt the chocolate and butter in the top of a double boiler, set over simmering water.



2. Stir in the sugar and cream and lower the heat.  Continue to cook, stirring occasionally, for about 10 minutes, or until thick.

Ice Cream Sandwiches


Recipes courtesy of I Scream Sandwich!

by Jennie Schacht

I got lots of great ideas and tips from this book.  At the time of this post I just wanted to quickly make some goodies, so I bought the cookies, ice cream, gelato and sorbet, although this book does have recipes for ice cream, cookies, sorbet, frozen yogurt, etc.  I selected six flavor combinations from the book, and those individual recipes and photos are below, as well as a recipe for the chocolate shell to dip your sandwiches in.  When Mark saw these stacked up in the freezer, his eyes popped out of his head and I heard the faint sound of the aooogah horn from Looney Tunes in the background.  Enjoy!


Ice Cream Sandwich Ingredients

cookie or bread of choice

ice cream, sorbet, gelato, sherbet, or frozen yogurt of choice

optional; toasted nuts, crushed cereal, coconut, candy,

chocolate shell (recipe below)


Ice Cream Sandwich Directions

1. Place half of cookies face side down on a work surface.  Slice ice cream into slabs, cutting through the carton if need be.

2. Using a cookie or biscuit cutter, cut out the ice cream and place it on the cookie. Place another cookie on top of the ice cream. Place sandwiches on a parchment or wax paper lined pan.

3. Freeze sandwiches until they are hard (about 2-4 hours).  At this point you can dip the sandwiches in chocolate shell. Place dipped sandwiches back in the freezer until they are frozen hard.

4. Once sandwiches are frozen hard, wrap them individually in wax paper or plastic wrap, and then place them in a zip-top bag in the freezer. They should be good to go for about 1 month…if they last that long.


1.Peach Croissanwiches

Mini croissants and peach sorbet.  This combo might sound weird, but I had one for breakfast and it was fantastic.


2. Milk and Cookies

Chocolate chip cookies and vanilla ice cream


3. Lemon Zingers

Molasses cookies spread with lemon curd, Limoncello gelato



Sugar cookies, vanilla ice cream mixed with orange sherbet, chocolate shell


5. Pure Nostalgia

Dark chocolate cookies with vanilla ice cream



6. Better than IT

Oatmeal raisin cookies, vanilla ice cream, chocolate shell, and toasted nuts


Chocolate Shell Ingredients

1 pound chocolate, preferably dark, chopped

3 Tablespoons neutral vegetable oil or coconut oil



Chocolate Shell Directions

1. Place chopped chocolate and oil in a microwave safe bowl.

2. Microwave for 30 seconds to 1 minute.  Stir until chocolate melts.

3. Allow chocolate shell to cool before dipping the ice cream sandwiches.