Stewed Berries with Ice Cream

Stewed Berries and Ice Cream

Credit Ina Garten 

Serves 6 

This is a dessert sure to impress your guests, and so easy, too!

Servings 6


  • 3 half-pints fresh raspberries divided
  • 2 half-pints fresh blueberries
  • 1 1/2 cups sugar
  • ¾ cup water
  • 2 T Frambois Raspberry Brandy (optional, but kicks it up a notch)
  • 2 Pints good vanilla ice cream
  • Mint leaves


  1. Combine 2 half-pints of raspberries, all the blueberries, sugar, ¾ cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat for 10- 12 minutes. The juice will become syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warmed through.
  2. To serve, I like to use clear glass dessert dishes for this to show off the colors.
  3. Pour about ¾ Cup berry sauce in the bottom of the bowl, add a scoop of ice cream, then a touch more sauce on top of ice cream. Add a mint leaf to the bowl for your garnish. I call those earrings.

About the Chef

My focus is on providing healthy meals for busy families, using locally sourced ingredients that are seasonal and fresh.

–Chef Deborah

Vineyard Catering & Personal Chef

© 2018 Vineyard Catering & Personal Chef | All rights Reserved

Member of The United States Personal Chef Association

Member of the United States Personal Chef Association

A graduate of Culinary Business Institute



Contact Chef Deborah