Berry Ice Cream Napoleons

Cooking Instructions

Have ready ungreased baking sheets and 4-in. and 2-in. star-shaped cookie cutters.

Gently boil 11⁄4 cups blueberries, the sugar and water 7 to 10 minutes until slightly thickened. Purée in blender. Refrigerate until cool or up to 3 days. Bring to room temperature to serve.

Heat oven to 400°F. Cut out 12 large and 6 small stars from pastry sheets. Put 11⁄2 in. apart on baking sheets. Bake as box directs; cool on a wire rack.

Cut ice cream carton open; remove ice cream and slice in 1-in.-thick rounds. Cut out six 4-in. stars. Freeze stars on baking sheet; save rest of ice cream for another use.

To serve: Spoon 21⁄2 Tbsp blueberry sauce on each dessert plate. Place 1 large pastry star upside down on sauce. Top with an ice cream star, then another large pastry star. Sprinkle sauce with 3 Tbsp fresh blueberries; add a small star and dust with confectioners’ sugar, if desired.

Different Takes

Cut stars from 1-in.-thick slices of poundcake instead of puff pastry.

Use another flavor ice cream or a fruit sorbet.

Add sliced strawberries to the dessert plates.