Indy Sundaes With Blueberries, Corn & Bacon

Breyers® Indy Sundaes With Blueberries, Corn & Bacon

Prep time

30 min

Cook time

15 min


8 servings




  • 4 cups Breyers® Original Natural Vanilla Ice Cream
  • Blueberry Sauce*
  • Spiced Corn**
  • Sugared Bacon***
  • Serving Size 

    Amount per serving

    • Energy 0
    • Protein 0.0g
    • Carbohydrate incl. fibre 0.0g
    • Carbohydrate excl. fibre 0.0g
    • Sugar 0.0g
    • Fibre 0.0g
    • Fat 0.0g
    • Saturated Fat g0.0
    • Unsaturated Fat 0.0g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.0g
    • Trans Fat 0.0g
    • Cholesterol mg0
    • Sodium 0mg
    • Salt 0.00g
    • Calcium <1%
    • Iron <1%
    • Potassium <1%
    • Vitamin C <1%
    • Vitamin A <1%


  1. Arrange Breyers® Original Natural Vanilla Ice Cream in 8 sundae dishes. Top with Blueberry Sauce, Spiced Corn and Sugared Bacon. Get ready to dig in!

*For Blueberry Sauce, bring 1 lb. fresh or frozen blueberries, 1/4 to 1/2 cup sugar, grated peel of 1/2 lemon and 3 Tbsp. lemon juice blended with 1 to 2 tsp. cornstarch to a boil over high heat in 2-quart saucepan. Reduce heat to low and cook, stirring frequently, 10 minutes or until thickened. Cool, then refrigerate until ready to serve.

**For Spiced Corn, melt 2 Tbsp. butter in 12-inch skillet and cook 1 cup fresh or thawed frozen corn kernels, 2 Tbsp. finely packed brown sugar, 1 tsp. crushed pink peppercorns, 1/2 tsp. ground cinnamon and pinch of Kosher salt until heated through, about 5 minutes. ***For Sugared Bacon, arrange 8 slices bacon on parchment paper-lined baking sheet. Sprinkle with 1/2 cup firmly packed brown sugar, patting down so sugar sticks to bacon. Bake at 400° for 8 minutes or until bacon is cooked and crispy. Let cool slightly, then coarsely chop.