John Myers
Blueberry Vanilla Ice Cream Cake
The perfect blueberry vanilla ice cream cake recipe with a picture and simple step-by-step instructions.
- 400 g Blueberries
- 2 tbsp Lime juice
- 150 g Sugar
- 6 Pc. Eggs
- 1 Pc. Vanilla pod
- 1 packet Vanilla sugar
- 750 g Whipped cream
- 150 g Shortbread
- Watch and clean 1,300 grams of the blueberries (thaw frozen berries). Then puree the berries with lemon juice and two tablespoons of sugar. A square baking dish, line with parchment paper and line the bottom with biscuits. Set up more biscuits for the edge.
- For the parfait mixture, beat the eggs, a pinch of salt and all the sugar with a whisk for 6-8 minutes. Then whip the cream until stiff and fold it into the egg mixture.
- Carefully pour the mixture into the mold and make sure that the biscuits do not fall over at the edge. Spread 2/3 berry puree in dots on the mass and pull through with a fork so that a pattern is created. Cover and freeze the iced tart overnight and chill the rest of the puree.
- The next day, read the remaining berries and mix with the remaining puree. Take the parfait out of the freezer 15-20 minutes before serving. Remove from the mold to serve and decorate with the rest of the berries and the puree.
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