Vanilla Bean Ice-Cream with Blueberry Sauce

Dessert tonight was simple and delicious: store-bought vanilla bean ice-cream covered with warm, homemade blueberry sauce.

To make the sauce, combine in a saucepan:

2 cups fresh blueberries

2 Tbsp. water

3 Tbsp. honey

Heat everything on medium heat until the berries are soft, about 5 minutes. Remove and purée in a blender. Serve over ice-cream. Store left-overs for up to a week in the refrigerator.

By the way: this sauce is also good over pancakes and waffles for breakfast!