This frozen treat is amazing in the summer. Easy Frozen Lemon Whip and Blueberry Sauce is a fun way to enjoy some ice cream with the ladies.
Frozen Lemon Whip and Blueberry Sauce
Is it warming up where you are yet? We’ve had a nice mix of Spring weather here in the mid-atlantic. Some days are still only in the 50’s and others get up into the 70’s. I simply love Spring. It’s my favorite time of year.
I love when the daffodils and crocus push themselves out of the ground and brighten up the day. Seeing the buds on the trees swell and then burst into colorful flowers and then the Chartreuse green of new foliage.
Gardening is a passion of mine. I enjoy taking a walk around my house to look at all the new growth (and weeds). The songs of the red and yellow finches filling the air as they return to the feeders. Sometimes there’s a glimpse of mating Cardinals that come through the yard. There are always Robins that set up nests in the shrubs and curse at me when I get too close.
Have you ever sat and watched a bird fledge? It’s amazing. And kinda sad at the same time. I’ve seen many birds take flight for the first time and I always have this desire to go help the poor thing. A mama’s intuition never stops.
In celebration of Spring, I made a light and refreshing frozen dessert. The heat from the ginger and the tang from the lemon are muted when combined with the whipped cream.
Today I’m taking these whips out of the freezer and topping them with some sweetened blueberry sauce. The three flavors combined were simply amazing. Let the whips thaw for a few minutes before serving to allow for the creamy texture to come though and not have an icy or grainy texture.
I think this would make a wonderful dessert after an al fresco barbecue.
Also, food always tastes better when there is a beautiful flower centerpiece. It’s a fact 😉
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1/4 cup lemon juice
- zest of 1 lemon
- 4 Ginger Lemon Whips
- Place blueberries into a small saucepan with lemon juice, zest and sugar. Simmer over low heat until the sugar dissolves and the blueberries start to break open. Mash half of the blueberries with the back of a fork, leaving some full blueberries behind.
- Pour into a small bowl and cool in the fridge for an hour.
- Remove Lemon Ginger Whips from freezer.
- With a mandolin, thinly slice 1 whole lemon. Place lemon slices on serving dishes. Unwrap whips and place on lemon slices. Spoon blueberry sauce over and serve.
This enter recipe can be made in day. The curd needs to rest for at least 4 hours and the whip needs to freeze for at least 4 hours before serving.