Summer may be nearing its end, but that just means it’s blackberry season here in Seattle. With this heat wave, I’ve had no interest in making something complicated, so today’s recommendations are for ways to beat the heat with fresh or frozen blackberries.
- Vanilla ice cream (I used Snoqualmie Gourmet)
- Milk chocolate – in my dessert, Valrhona Caramelia 36% crunchy pearls
- Almonds, sliced
- Scoop ice cream, and build the sundae to your liking. The milk chocolate and crunch from the pearls and almonds works well against the blackberries. Add flake salt if you’re feeling adventurous.
- Cook fresh or frozen berries down into a sauce, with or without sugar. (I think it’s just fine without sugar, but your berries may vary.) Add a squeeze of lime to the finished sauce before topping your sundae, or use fresh lime zest.
- If the milk chocolate isn’t enough, try melting some chocolate in the microwave. Stir every 10-15 seconds on medium/high until you have melted chocolate.
- Substitute any berries you prefer. Taste test the berries with the milk chocolate before you top your sundae.
Freeze berries in a single layer on a parchment-lined baking sheet. When frozen, place berries in a freezer safe bag for using later. Toss with flavored sugars and salts to change the flavor of your drink, or use them straight to keep your drink cool and add a mild fruit flavor.
Frozen Banana Ice Cream with Berries
Cut a few ripe bananas into slices, then freeze like the frozen berries above. Pull out about two cups of frozen banana and blend in your food processor until the consistency of soft serve. Add a spoonful of your favorite honey, fresh blackberries, and a pinch of salt. Blend, then taste. If you don’t like it, adjust accordingly. Eat immediately as soft serve or chill for 1-2 hours in your freezer.
Miniature Blackberry Galettes
If you have pie crust in your freezer or fridge and you’re okay with turning the oven on, toss berries in sugar, lemon or lime zest, and a little flour or cornstarch to thicken. Cut out 3″ rings of dough with a cookie cutter, then fill with berries and roll up the dough up the sides of the crust. Coat tops with cream and raw sugar, then bake at 350 degrees Fahrenheit for 10-15 minutes.
Whatever you make, or even if you eat blackberries plain, enjoy the summer sun!