Hey there! Oh what a busy week it’s been. I have been going back and forth with this recipe for a while now, those who know me know that my brain is restless when I can’t make up my mind about a recipe. I am constantly writing up notes on my phone with ideas that pop up and then I end up deleting them ass and starting all ver again.
I knew I wanted to make an ice cream cake, I also knew I’ve made a lot of ice cream cakes and I wanted this one to be different. When I came up with the idea of a brownie based ice cream cake, well let’s just say I slept like a baby from that night on.
My mind was finally at ease. I have to tell you that this ice cream is absolutely delicious. I usually always add condensed milk when I’m making my ice cream but this time I chose golden syrup and icing sugar. The golden syrup actually helps the ice cream mixture from forming icy crystals so please don’t skip that part. The icing sugar is too sweeten and then instead of using fresh blueberries I used freeze dried berries. They’re delicious, and tart which helps cut the richness of the dessert. I firmly believe that a dessert should not just be sweet, It should be perfectly balanced and this dessert is all that and more.
Top with fresh blueberries before freezing, trust me once you’ve eaten frozen blueberries you’ll never want to eat them any other way again!! Total game changer and so refreshing! even my kids loved them.
Hope you all have a fabulous weekend!!
Blueberry Ice Cream Cake
Ingredients
I used my brownie recipe for the base, you can find the recipe here. I baked it into a loose bottomed cake pan.
For the ice cream
20 g freeze dried blueberries
300 ml fresh cream
4 tablespoons icing sugar
4 tablespoons golden syrup
Method
Prepare the brownie in a cake pan, bake and cool.
To make the ice cream, whisk the cream, syrup and icing sugar until medium peaks form. Place the blueberries in a ziplock back and give it a whack with a rolling pin until crushed or you could use a food processor for this step.
Using a spoon hollow out the cake making sure you don’t scoop out too much at the bottom. crumble the cake scraps into your ice cream mixture and spoon the mixture into your brownie base. Top with fresh blueberries and freeze for 2 hours or over night. Take out the cake 20 minutes before serving so it slices easily. Enjoy!!
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