Ingredients
4
1/2-pint baskets fresh blackberries (about 5 1/2 cups)
1
7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen), coarsely crumbled (about 2 cups)
1
1/2 quarts vanilla ice cream
Directions
1.
Combine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon in medium saucepan. Bring to boil. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes. Transfer 2 cups berry mixture to processor; puree until almost smooth. Return mixture to same saucepan. Stir in remaining blackberries. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm berry mixture over medium heat until just warm before continuing.)
2.
Divide cookie crumbs among 8 bowls or wineglasses. Add 1 scoop ice cream to each. Spoon warm blackberry sauce over each and serve.
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