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Blueberry Ice Cream Cake

The unmistakable flavor of fresh blueberries comes through loud and clear in this frozen cake! Everyone knows that blueberries are beneficial to health and longevity as well as being delicious. This cake is high in lean protein (from egg whites) and in anti-oxidants from the berries. It also helps to keep you cool on a hot day and satisfied after a light summer meal.
Blueberry Ice Cream Cake

It’s not hard to pop this cake out of the parchment-lined springform pan and onto a marble lazy Susan for garnishing; serving on marble will help to keep the cake frozen. 

To ensure ease of removal, line a 9” or 10” springform pan with parchment.  Cut a square about 6” larger than the base of the pan, and crimp the sides to fit neatly. 

Lemon Crust:

1 ½ cups all-purpose flour

¼ cup granulated sugar or powdered sugar

1/3 cup butter, frozen in sticks

1 tbls lemon zest (from 1 lemon)

Lemon Crust

In a food processor, grind the granulated sugar for a minute or two for superfine sugar.  Then, add the flour and lemon zest and buzz for a few seconds.  Remove the dry mixture to a medium bowl and assemble grater attachment. 

Have the butter frozen in sticks that will fit through the feed tube.  Grate the butter and stir into the dry mixture.  Press into the bottom of your 9” lined springform pan.  Bake at 350° F for 10-15 minutes, then allow to cool on a rack.

If you prefer to make a crumb crust, visit our Strawberry Ice Cream Cake recipe and use the recipe for a graham crust.

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Filling:

2 cups fresh blueberries (12-16 oz)

1 tbls lemon juice

1 tbls tequila or vanilla extract

1/3 cup water

1 ¼ cups sugar

2 tsp light corn syrup

4 egg whites (room temperature)

2 cups whipping cream (chilled)

1 ½ cups fresh berries for garnish, optional

In a food processor, puré blueberries with liqueur and lemon juice.  Set aside.

Ideally, set your stand mixer near the stove.  Have your mixer bowl and wire whisk attachment clean and dry.  Place your room-temperature egg whites in the mixer bowl.

In a one-quart saucepan, combine water, sugar, and corn syrup; stir until sugar is dissolved and bring to a boil over medium heat.  Continue to cook to the soft ball stage (240° F), then remove from heat. 

Egg White Meringue

When the syrup reaches 200° F it should be safe to begin whipping your egg whites on high speed.  Once soft peaks form, reduce speed and begin slowly adding the syrup at the side of the bowl, being careful to avoid the whisk.  When all of the syrup has been added, return to high speed until mixture cools to room temperature, about 6-8 minutes.  It will resemble marshmallow fluff.

On low speed, fold berry puré into meringue mixture.  Empty mixer bowl into a clean bowl then wash the mixer bowl and whisk attachment, beginning with hot water to remove the syrup, then warm water, and finally rinsing with cold water.  Dry the bowl and whisk and re-attach to mixer.

Place whipping cream in mixer bowl and mix at high speed until soft peaks form.  This can happen quickly so keep an eye on the cream and check it when you see ripples holding their shape.  On low speed, gently fold berry mixture into cream.  Pour into prepared crust and smooth top.  Cover with plastic film and place in freezer for at least 6 hours or over night.

Garnish with fresh berries before serving if desired.  Any fresh berries or soft fruit will work.

As desserts go, this frozen blueberry cake is not terribly high in fat:  whipping cream is 30-35 percent milk fat, but most of the fat comes from the butter in the crust.  If you’ve had a light summer meal, this dessert will fill the gap and leave you satisfied. 

The cake can be kept in the freezer for up to a month, provided it is sealed in an air-tight container or freezer bag.  Cover the cake with plastic film or foil and slip it into a 15” freezer bag or cake container.  Otherwise, you can freeze it in individual servings, which may take up less space in your freezer.

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