3/4 cup sugar, divided
1 Tbsp. cornstarch
2 bags (12 oz. ea.) frozen mixed berries, thawed
2/3 cup flour
1 tsp. baking powder
1/8 tsp. salt
1/4 cup I Can't Believe It's Not Butter!® All Purpose Sticks, cut into 1/2-inch cubes
1/4 cup 2% milk
3 cups Breyers® Natural Vanilla Ice Cream
1) Preheat oven to 375°. Combine 1/2 cup sugar and cornstarch in large bowl. Add berries and toss to coat. Transfer to 2-quart baking dish or 9-inch cast iron skillet; set aside.
2) Combine flour, 3 tablespoons of the remaining sugar, baking powder and salt in medium bowl. Add I Can't Believe It's Not Butter!® All Purpose Sticks and toss to coat with flour mixture. Combine by cutting with pastry blender or two knives until mixture resembles coarse meal. Stir in milk until blended. Spoon tablespoonfuls over berries. Sprinkle with remaining 1 tablespoon sugar.
3)Bake 50 to 60 minutes until bubbling in the center and topping is golden. Serve warm with Breyers® Natural Vanilla Ice Cream.
5 Tbsp. Breyers™ Hot Fudge Ice Cream Sauce
1/2 cup Breyers™ Chocolate Sprinkles
1 cup Breyers® Natural Vanilla Ice Cream
1/4 cup milk
1/4 tsp. green gel food coloring
1/4 tsp. peppermint extract
1)Squeeze 2 tablespoons Ice Cream Sauce onto plate. Pour Chocolate Sprinkles onto another plate. Dip rim of 2 martini glasses into Ice Cream Sauce, then Chocolate Sprinkles. Squeeze 3 tablespoons Ice Cream Sauce into plastic zip-top bag and snip off small piece from 1 corner. Pipe sauce into glasses starting at bottoms and working up to tops to create swirl patterns; set aside.
2) Process Breyers® Natural Vanilla Ice Cream, milk, food coloring and extract in blender until smooth. Pour into glasses and serve immediately.
Disclosure: This post was sponsored by Unilever, I was sent product coupons-no mney exchanged hands. -Read my disclosure policy here.