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Blueberry Vanilla Bean Ice Cream in Cookie Cups

What's a girl to do when everywhere outside is covered in week-old snow? It seems that New York is trapped in an endless cycle of snow turning into slush repeating over and over again with a touch of ice and a lot of wind. The weather is so unpredictable that the only way to dress is somewhat practical: snow boots all day everyday. Don't get me wrong, I love my bean boots, but I'm not a huge fan of the whole boots-everyday-to-the-office-with-a-pair-of-flats-in-my-purse thing. I long for the days where I can get away with just my flat boots or a pair of flats. Unfortunately though, it seems like ways away as more snow is on the horizon.

This three-day weekend, I pretended it was far warmer and more summery than NYC in February and made something cold + fresh, blueberry vanilla bean ice cream in cookie cups. And with fresh blackberries on the side, bien sur!

Blueberry Vanilla Bean Ice Cream in Cookie Cups
makes 12 ice cream cups | total time: 3 hours | hands on time: 1 hour

Note: Ice cream can be made one day ahead of time. Cookie cups can be made while ice cream is in ice cream maker.

Ice Cream

1 1/2 c. fresh Blueberries
1 c. granulated Sugar
1 c. Half and Half
3/4 c. Heavy Cream
2 tbsp. Water
1 scraped Vanilla Bean
Pinch of Salt
*for a lighter version, substitute half and half for the heavy cream


1. In a large saucepan, heat sugar and water over medium heat for two minutes, then add the blueberries and bring to a boil.

2. Once at a boil, reduce to a simmer for about 5 minutes until sugar is fully dissolved a blueberries are softened. Some of the berries may burst, and that's okay.

3. Remove from heat and strain the mixture through a finer mesh to remove the blueberry skins and seeds. Discard them.

4. Cool the berry mix in the refrigerator for about half an hour until cool. Mix in the heavy cream, half and half, and the seeds from the scraped vanilla bean.

5.  Pour mixture into ice cream maker until it is about 2/3 full. Follow manufacturer's instructions. Once ice cream is ready, freeze until ready to serve.

Cookie Cups

Use prepackaged cookie dough or make from scratch with recipe here.


1. Preheat oven to 350F. Flip a muffin tin upside down so the cups open downward.

2. Mold cookie dough around each cup, at least 1/4 of an inch thick. Repeat this for all twelve cups.

3. Bake for 8-10 minutes or until golden brown. Remove from oven and cool completely before removing from muffin tin.

4. Scoop ice cream into cups, garnish with blackberries, and enjoy!