“Belle”-Berry Sour Cream Ice Cream

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Belle-berry Sour Cream Ice Cream

“Little town, it’s a quiet village; every day like the one before;

Little town, full of little people waking up to say: Bonjour!”

Thus begins one of the most magical shows in all of Walt Disney World. Yes, it may be dated at this point (and hello! What ever happened to Four-For-A-Dollar?), but it’s still a must-do for our family every.time. I still remember the first time I saw the show and just wishing I could be Belle, especially during that opening song. I mean, she skitters around the townspeople with absolute grace, puts Gaston in his place, has a perfect moment in the spotlight when she wants her adventure, and the BOOKS! Come on! Who could want more?

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Belle-Berry Sour Cream Ice Cream

This ice cream recipe was inspired by those first few moments of Beauty and the Beast Live on Stage. The color is perfectly reminiscent of Belle’s famous blue dress, and the sour cream adds a tang that just might make you feel that longing for adventure (in the great wide somewhere, of course). And personally, I think the combination is just perfect (and the friends we shared it with seemed to think so, too 😉 ).

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This recipe is definitely an easy one to pull together, just mix a pint of blueberries with a little bit of sugar and heat it up till it’s a little syrupy, then let it cool. The ice cream base is very close to my regular base (cream, milk, sugar, egg yolks & salt), but I cut out some of the cream (healthy!!) and add the sour cream right at the end.

Belle-Berry Sour Cream Ice Cream


Belle-Berry Sour Cream Ice Cream Recipe:


1 pint fresh blueberries

1/4 c. sugar

Mix blueberries and sugar in a small saucepan and cook until it just starts to bubble. It should be slightly syrupy. Set aside to cool.

Ice Cream Base:

2 c. milk

1 c. cream

3/4 c. sugar

4 egg yolks

Pinch of salt

1 tsp. vanilla

1 c. sour cream

In a large saucepan, combine milk, cream, and sugar. Bring to a boil and cook for 5 minutes. Meanwhile, combine the egg yolks with salt. When the cream mixture has cooked, remove from heat and gradually add about 1 cup of the hot cream to the egg yolks, stirring constantly. Slowly add the egg & cream mixture back into the pot with the remaining cream, stirring the whole time. Return the pot to a low heat, and cook and stir until slightly thickened (should be about 4-5 minutes). Remove from heat. Whisk in the sour cream and vanilla and stir in the prepared blueberries. Cool completely and chill in refrigerator.

Pour into the canister of your ice cream machine and freeze according to manufacturer’s suggestions. Transfer to freezer-safe container and freeze at least 4 hours before serving.


Artist Point Berry Cobbler Ice Cream

Title Shot

Have you ever had the Berry Cobbler at Artist Point inside Disney’s Wilderness Lodge? It’s one of those desserts that has become a Disney classic, and for good reason. It’s a warm doughy cobbler filled with blueberries, and topped with fresh raspberries and blackberries, and finished with a scoop or two of vanilla ice cream! Which of course means that it would be absolutely excellent to mix all that together into it’s own ice cream recipe, right? I mean, it’s only common sense! 🙂

The original dessert from Artist Point has become so popular that it’s featured in some of the official Disney cookbooks, and can be found in the Recipe section on allears.net (Click here to see the recipe section). I used the recipe from my Delicious Disney cookbook.

Cookbook Cover

Inside Cookbook

The cobbler is easy to make (and makes a great breakfast if you bake it early enough :)) You just mix together your dry ingredients, then add the cold butter and mix with your hands (or a pastry cutter if you’re fancy like that) until it’s crumbly. Stir in an egg and some cream until just mixed. Pour it all into a 9″ square pan, plop plenty of blueberries on top, then sprinkle some brown sugar over top and dot it with more butter. The recipe says to bake for 20-25 minutes or until browning on top. I baked mine for about 35 minutes and clearly, it did not really brown on top.


Also clearly, we do not really have much self-control in our household when it comes to baked goods. I tried to justify that piece out of the middle by “making sure it was done,” but let’s be honest. I love that little bit of gooey part.

Anyway, my guess is that a little extra brown sugar and butter will help the top of this look like the official cookbook picture. Feel free to give it a shot and let me know!

Next, we’re finally going to make a delicious vanilla ice cream base. I know! I haven’t done any plain vanilla yet! But hold onto this vanilla base recipe, I’m sure it will be popping up plenty in the future. The base is made just like any other base (cooking cream, milk, and sugar to a boil; adding a bit to some egg yolks and salt; stirring the egg/cream mixture back to the pot and heating until thickened, add the vanilla, cool and chill).

To get the fresh raspberry and blackberry part of the Artist Point Berry Cobbler incorporated into the ice cream, I made a quick sauce of the berries with some sugar and heated until they’re mushable. If you would like, you’re more than welcome to push the sauce through a sieve when it’s finished to help remove all the seeds. I didn’t. Could it be because I already had a pile of dishes in the sink? Possibly. I like to say it’s because they use whole berries in the original dessert (seeds and all) and I was just keeping the Artist Point integrity in the making of this ice cream.

Once you churn your ice cream, you’re going to layer everything into your freezer-proof container. Pour in some ice cream, top it with some crumbled chunks of cobbler and berry sauce, and keep layering up till you’re out. Be sure to save some of the cobbler and berry sauce for the top layer so everyone knows what they’re getting. And because it looks pretty.


I took this to an Independence Day campfire cookout and it was a big hit – hope you all love it just as much!



Artist Point Berry Cobbler Ice Cream

Berry Cobbler (Recipe from Delicious Disney cookbook):

1-1/2 cups flour

1/2 cup sugar

2 tsp. baking powder

pinch of salt

1/2 cup cold butter, cut into small pieces

1 large egg

1 cup heavy cream

12 oz. fresh blueberries

2 Tbsp. brown sugar

2 Tbsp. cold butter, cut into small pieces

Preheat oven to 350 degrees.

In a medium bowl, mix together the dry ingredients. Add 1/2 cup butter and mix with hands or pastry cutter until crumbly. Add egg and cream, and mix with a spoon until just combined.

Pour batter into a very well greased 9″ square pan. Place blueberries on top, sprinkle with brown sugar, and dot with remaining 2 Tbsp. of cold butter. Bake for 20-25 minutes (or longer) until golden brown. Cool completely and set aside until ready to use.

Berry Sauce:

1/2 pint fresh raspberries

1/2 pint fresh blackberries

1 cup sugar


Combine all ingredients in a small saucepan, bring to a low boil, and cook until fruit is softened. Remove from heat. If desired, push through a sieve to remove seeds. Cool completely and set aside until ready to use.

Vanilla Ice Cream Base:

1-1/2 cups heavy cream

2 cups milk

3/4 cup sugar

1 Tbsp. corn syrup

3 egg yolks


2 tsp. good quality pure vanilla extract

In a large pan, bring the cream, milk, sugar and corn syrup to a boil. Cook for five minutes. In a separate heat-proof bowl, whisk the egg yolks with the salt. Remove the cream mixture from heat, and gradually add some of the hot cream to the egg yolks, whisking constantly. Add about 1 cup of the liquid to the yolks. Slowly pour the tempered egg yolks mixed with cream back into the pot with the remaining cream mixture, stirring the whole time. Return pan to low heat and cook until slightly thickened, stirring, and do not allow to boil. Remove from heat, pour into a separate container, add vanilla, stir, and cool completely.

When chilled, pour into the base of an ice cream machine and churn according to manufacturer’s recommendations. When ice cream is ready, pour about 1/3 into a freezer-proof container. Top with broken pieces of the cobbler and a few spoonfuls of the berry sauce. Layer on more vanilla ice cream, and continue layering the ice cream with the cobbler and berry sauce until out of ice cream. Finish with a few more bits of cobbler and a swirl of berry sauce. Freeze at least 4 hours before serving.

Coolest Summer Ever: Blueberry Mint FROZEN Yogurt

Show of hands: Who is going to Walt Disney World this summer for the Coolest Summer Ever? And now, who all WISHES they were going down to the World for the Coolest Summer Ever?

Unfortunately, I fall into the second category. Of course, I may have secret vacations priced out for every week that we’re free between now and the end of August, you know, just in case. 🙂

But since chances are I will be missing out on all of the Frozen Summer Fun at Walt Disney World, and specifically at Disney’s Hollywood Studios, I decided I had to make a frozen treat that would make Elsa, Anna, and Olaf proud. Thus the creation of the Coolest Summer Ever inspired Blueberry Mint Frozen Yogurt. Blueberry because the color looks like it belongs in the movie. Mint because it just tastes exactly like summer to me. And FROZEN yogurt because it’s inspired by FROZEN! 🙂


The yogurt base is pretty much similar to the sweet cream bases I’ve posted before, except that most of the cream is replaced by Greek yogurt (most, not all, it is still inspired by a celebration don’t forget!). You heat the milk, sugar, corn syrup, and a little cream and let it cook for a bit, then add it to some Greek yogurt and add a handful of mint leaves. Let it cool completely before churning.


The blueberry mint sauce that gets swirled into the yogurt base is phenomenal. In fact, I unfortunately ate a couple large spoonfuls while it was cooling and wished I had more to add to the ice cream later. So head’s up: As much as you may be tempted, only take little tastes of the blueberry sauce until you know you have enough for the ice cream. 🙂

The sauce is very easy to make. You cook together some fresh blueberries and sugar with a splash of water until the berries are soft and the sauce is slightly thickened. When it’s slightly cooled, add in some chopped mint and refrigerate until ready to make your frozen yogurt.


Once you churn the frozen yogurt, you’re going to layer it in your freezer container with the blueberry sauce, which results in a beautiful blue swirl when you scoop it out.


I’m pretty sure this Blueberry Mint FROZEN Yogurt will help you make the Coolest Summer Ever, even if you are enjoying it in your backyard instead of on Hollywood Boulevard.


Blueberry Mint Frozen Yogurt

Frozen Yogurt Base:

1-1/2 cups whole milk

1/2 cup heavy cream

3/4 cup sugar

2 Tbsp. corn syrup

1-1/4 cups Greek yogurt

Handful of mint leaves

Blueberry Mint Sauce:

1-1/2 cups blueberries

2/3 cup sugar

Splash of water

8-10 mint leaves, finely chopped


In a large saucepan, bring the milk, cream, sugar, and corn syrup to a boil and cook for 5 minutes. Have yogurt ready in a separate bowl. Slowly whisk the hot milk mixture into the yogurt, making sure there are no lumps. Add the whole mint leaves and refrigerate until completely chilled.

Heat the blueberries, sugar, and water in a small saucepan over medium heat until boiling. Reduce to a simmer and cook until the berries are soft and the sauce slightly thickened (mine took about 10 minutes). Remove from heat and add salt. Let cool to room temperature, add chopped mint, and chill in refrigerator until ready to use.

When yogurt base is completely cool, freeze according to manufacturer’s recommendations. When finished, pour a layer of yogurt into your freezing container, followed by a layer of blueberries, continuing until all the yogurt is used. Top with a spoonful (or 2) of blueberry sauce. Freeze in coldest part of freezer for at least 4 hours.