in Dessert Recipes, Germany

Blueberry ice cream cake with a crispy base

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Ingredients for 16 servings:

  • 200 g dark chocolate
  • 50 g cornflakes
  • 500 g blueberries
  • 2 tbsp powdered sugar
  • 1 ½ liters of vanilla ice cream

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Line a 24cm springform pan with baking paper. Melt the chocolate in a double boiler, fold in the cornflakes. Spread the chocolate mixture evenly over the base of the springform pan, press down, and let cool. Sort the blueberries. Blend just over half of them with the powdered sugar. Beat the ice cream with a hand mixer until creamy. Spread half of the vanilla ice cream on the chocolate base. Spread half of the blueberry puree on top. Mix the remaining ice cream and puree together and spread on the cake. Finally, sprinkle the remaining blueberries on top and cover the cake with cling film. Place in the freezer for 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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