Blueberry Butter Cookie Gelato with Homemade Waffle Cone Cups
Prep time: 
Cook time: 
Total time: 
Serves: 8½ cup servings
This Blueberry Buttercookie Gelato is chock full of fresh blueberries, whole milk, and buttery shortbread cookies -- gelato heaven!
  • 2 cups blueberries
  • 3 tablespoons water
  • ¾ cup sugar, divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 6 egg yolks
  • 1 cup roughly chopped shortbread cookies
Waffle Cups:
  • ⅔ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup sugar
  • 4 tablespoons butter, melted
  • ¼ cup milk
  • ¼ teaspoon vanilla extract
  1. Place your ice cream base in the freezer the day before you want to make your ice cream.
  2. In a medium saucepan, add blueberries, ¼ cup sugar and water together. Turn the heat on a medium-high and bring the mixture to a boil, then reduce to a simmer for about seven minutes until the berries are bursting. Using the back of a spoon, smash most of the berries.
  3. Add milk and heavy cream to blueberry mixture, whisk until combined and reduce the heat to a medium-low.
  4. In a medium bowl, whisk together egg yolks and remaining sugar until pale yellow in color, about two minutes.
  5. Slowly whisk in about 11/2 cups of the hot milk mixture into the egg yolks to bring them up to temperature. Whisk the warm egg mixture back into the milk and blueberries.
  6. Using a wooden spoon, constantly stir custard mixture until it thickens, about five minutes. MAKE SURE THE MIXTURE DOES NOT BOIL. If the temperature gets too high, the eggs will curdle. The custard is finished cooking when it coats the back of a spoon and does not drip when you draw your finger across.
  7. Transfer mixture to a bowl and let cool for about 30 minutes.
  8. Place a piece of plastic wrap directly on the custard and store in the fridge overnight.
  9. When ready to make the ice cream, pull the base out of the freezer and pour mixture in, follow directions for your particular ice cream maker.
  10. In the last few minutes of the freezing process, add in shortbread cookies.
  11. Transfer to airtight container and store in freezer until needed.
Waffle Cups
  1. Preheat waffle maker. Whisk flour and salt together in a large bowl. In another bowl, whisk together eggs and sugar until pale yellow, about two minutes. Add to flour along with milk and melted butter.
  2. Add ¼ of the batter into waffle maker, using a spoon spread the batter evenly on the bottom. Cook for 5 minutes on one side and then flip and cook another 1- 1 ½ minutes on the other side until golden brown.
  3. Immediately invert the waffle onto a small cup (about 3 inches wide) to form a cup. Let cool completely before removing.
Nutrition Information
Serving size: ½ cup
Recipe by Cooking for Keeps at