Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 4



  1. Puree blueberries in blender container.
  2. Soften ice cream in microwave oven for 30 seconds. Add ice cream to pureed blueberries and blend until smooth.
  3. Pour into freezer container and freeze for about one hour. Before serving, blend a few seconds until smooth.
  4. Spoon into tall glasses, which have been chilled in refrigerator for at least one hour.
  5. Slice lemon into thin slices. Cut each slice half way across the pulp to fit glass rim.
  6. Garnish with lemon slices and mint sprigs.
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