- 4 1/2-pint baskets fresh blackberries (about 5 1/2 cups)
- 1 cup orange juice
- 3/4 cup sugar
- 2 teaspoons grated orange peel
- 1/4 teaspoon ground cinnamon
- 1 7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen), coarsely crumbled (about 2 cups)
- 1 1/2 quarts vanilla ice cream
- 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.)
- Divide cookie crumbs among 8 bowls or wineglasses. Add 1 scoop ice cream to each. Spoon warm blackberry sauce over each and serve.