Although Mammoth Creameries’ Vanilla Bean can stand on its own as a delicious custard, it also happens to serve as the perfect blank canvas for recipes. One of the first we tried at Mammoth HQ - this blueberry compote - still remains a strong favorite today.

If you’re unfamiliar, ‘compote’ is just a fancy way of describing fruit stewed in sugar syrup. We pride ourselves on being pioneers in the dessert industry—campaigning to prove that real food can be just as, if not more satisfying than anything overly sweet or sugar-based. We’ve refined the way ice cream is created, and to no surprise, we’ve done the same to this compote. With four simple ingredients, your vanilla ice cream can become a close replica to blueberry pie a la mode (without the crust because.... low carb of course).

Blueberry Compote (serves 2):

Ingredients:

• 1 cup frozen blueberries
• 3 Tbsp water
• 3 Tbsp xylitol
• 1 tsp lemon juice

Directions:

1. Pour the blueberries, xylitol, lemon juice and water in a medium-sized saucepan.
2. Heat at a low temperature and cook it until the fruit has reduced into a sauce (about 5 - 10 minutes).
3. Spoon compote over ice cream.
4. Enjoy!