By: Jessica Ivaska | August 23 2011
Posted in Recipes - Seattle Recipes

Strawberry shortcake is a favorite summer-time dessert. And why shouldn’t it be? It’s light, sweet, tangy and delicious. In fact, we would eat it every day of the year if we could. But, alas, that’s not always an option seeing that strawberries aren’t always in season. Plus we often find ourselves drawn to variations of some of our favorite treats. So as we were brain storming a new twist on our beloved shortcake, we decided that we’d turn to one of our other favorite berries. One that is decidedly party of Northwest: the blackberry.

Of course, with our creative cooking juices flowing, we couldn’t stop there. Whipped cream is ok, but it just doesn’t have that crisp, cool flavor you look for during the heat of summer. That’s when it hit us: ice cream! Why not turn a typical shortcake into a sundae? And so, utilizing scones from the Crumpet Shop near Seattle’s famous Pike Place Market, that’s just what we did. Pile on handcrafted Blackberry Ice Cream from Parfait, and you have a dessert that will definitely give strawberry shortcake a run for its money.

Blackberry Shortcake Sundae
Makes 4 sundaes

Ingredients
4 plain scones from the Crumpet Shop
1 pint Blackberry Beauty Parfait Ice Cream
1 pint local, organic blackberries, rinsed

Directions
Slice scones in half length-wise, place each one into a shallow bowl, then scoop ½ cup of blackberry ice cream on top of each scone. Top with fresh berries - grab a fork, and dig in!

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