This icebox cake uses sweet and aromatic vanilla, a tangy swirl of blueberry sauce, and fresh blueberries in a smooth ice cream mixture to create a showstopping dessert. Its beautiful pattern is so eye catching, and the taste will keep everyone coming back for more. All you need to do is mix up the ice cream, soft curd cheese, and vanilla, pour onto the base, swirl in the sauce, and freeze. Take the icebox cake out of the freezer 15 minutes before serving so that it is easy to slice and ready for everyone to enjoy. This icebox cake is similar to a cheesecake, but taken to the next level. We have used a classic cheesecake base, but made a filling using ice cream, and flavoured it with blueberry and extra vanilla to make an easy but impressive freezable pud.
As well as being beautiful and impressive, this blueberry and vanilla icebox cake can be prepared in advance and kept in the freezer, making your life much easier when it comes to serving it.
We’ve tried a few different flavour combinations for these icebox cakes and like using flavours like chocolate and hazelnut ot strawberry and pistachio, too.
- for the base
- 150g digestive biscuits
- 75g butter
- for the filling
- zest and juice of 1 lemon
- 100g frozen blueberries
- 500g vanilla ice cream, softened
- 100g soft curd cheese
- 2tsp vanilla extract
- extra fresh blueberries, to serve
For the base, simply whizz up the biscuits in a blender, mix in the butter then press into a 18-20cm pie tin, bringing the mixture up the sides. Leave in the fridge while you make the filling. .
For the blueberry sauce, put the lemon zest and juice and blueberries into a saucepan and heat until the blueberries are soft. Whizz with a hand blender to make a purée, then push through a sieve. Allow it to cool completely.
Mix the ice cream, curd cheese and vanilla extract. Spoon onto the base and swirl through the blueberry purée. Top with the blueberries and freeze. Take it out 15 mins before serving.