Blueberry Crumble Ice Cream Sundaes

If you love blueberry crumble, just wait until your first spoonful of this blueberry crumble ice cream sundae. It’s such a fantastic summer dessert! Syrupy blueberries, ice cream, and a buttery, crunchy pecan-oat crumble all piled in a tall glass and topped with whipped cream—there’s just about nothing better on earth. If you can't find black raspberry ice cream, vanilla works great, too.

Here’s a full list of frozen desserts to keep you cool all summer!

Can you use frozen blueberries?

Absolutely… which means you can have this sundae any time of year! Use two cups of frozen blueberries. You don’t have to thaw them first, but since frozen berries release more liquid, the syrup may need to cook a little longer to thicken. Add this sundae to your list of desserts you can make with frozen fruit for when you have a freezer stash of blueberries that need to be eaten up!

Can you make blueberry crumble ice cream sundaes ahead of time?

You’ll want to wait to assemble the sundaes until just before serving, but you can make the blueberry syrup up to three days ahead and store it in an airtight container in the refrigerator. You can also make the crumble up to two days in advance and keep it in an airtight container at room temperature.