Just desserts with a patriotic flair
Blueberry Vanilla Ice Cream Cake with Cream Cheese Frosting
Prep: 20 minutes | Freezing time: 6-12 hours | Servings: 10-12
10 ounces (about 2 cups) fresh blueberries, cold, plus extra for decorating
16.9 ounces heavy whipping cream, cold
6 ounces white granulated sugar, chilled
1 packet The Curious Creamery Vanilla Ice Cream Cake Mix
1 tub (14 ounces) cream cheese frosting
In blender or food processor, puree 10 ounces blueberries until smooth then place in refrigerator.
Pour heavy whipping cream in bowl of stand mixer fitted with whisk attachment. Add sugar. Pour in ice cream cake mix and then add blueberry puree.
Mix on low for 30 seconds. Cover mixing bowl with dish towel to prevent splattering. Turn mixer to high and mix for 4 minutes. The mixture will become wavy and creamy, and almost double in volume.
Pour mixture into 9-inch springform pan. Cover with plastic wrap and freeze at least 6 hours. Once frozen, ice cream cake will easily release from pan.
Remove sides of pan and decorate cake with frosting and berries. Return to freezer until ready to slice and serve.