Blueberry and ice cream is a combination that never disappoints.
Ice cream cake is a cool treat. Mari Moilanen
The mouth-watering blueberry ice cream cake is as beautiful as candy to top it all off.
The meringue gives the cake a crunchy mouthfeel, and the crisp lemon paste goes wonderfully with the blueberry flavor.
When it comes to decorating, domestic bush blueberries are ace, because they don’t lose color.
Meringues are a fun surprise inside the cake. Mari Moilanen
Blueberry ice cream cake
(for 10 people)
Blueberry filling:
2 liters of vanilla ice cream
1 1/2 dl blueberry jam
1 teaspoon of real vanilla powder
1 teaspoon ground cardamom
Lemon-vanilla filling:
1 l of vanilla ice cream
6 tablespoons of lemon curd lemon paste
In addition:
100 g small meringues
blueberries from the forest or bush blueberries
1. Put the ice creams in the refrigerator to soften for about 30 minutes. Line an 18 cm diameter springform pan with baking paper.
2. Whip the ice creams until soft and mix the rest of the filling ingredients together. Pour half of the blueberry filling into the pan. Sprinkle small meringues over the filling. Pour the lemon-vanilla filling into the pan and sprinkle the meringues over the filling. Leave some meringues to decorate the cake. Pour the rest of the blueberry filling into the pan and smooth the surface. Freeze for at least 4 hours, preferably overnight.
3. Bring the cake to room temperature to soften for a while. Decorate the cake with blueberries and the remaining meringues.
Wine recommendation
Blueberry for blueberry. This summer cake is crowned by Ainoa Winery’s Sametti Blueberry Dessert Wine (€19.98).
The wine is deep blueberry in both taste and color. Jam-like round and sweet, it’s like a spoonful of gentle blueberry jam sipped with a fresh sweet blueberry ice cream cake. The drink is more blueberry than blueberry kosana.