Decadent cheesecake, creamy Blueberry Cheesecake ice cream, topped with a blueberry reduction sprinkled in icing sugar — could it get any better? This ice cream cake is sure to blow your family and friends away!
- 9-inch spring form baking pan
- Parchment paper
Note: Use any cheesecake recipe you prefer for the top layer.
Ice Cream Cake Tips:
- Whenever possible it is best to form the layers of ice cream and ingredients the night before, to ensure your cake looks its best!
- If you’re in a rush, you can always pick up dry ice in a cooler to freeze your ice cream in minutes instead of hours.
- A pastry torch helps get the ice cream out of any pan/mold, but if you don’t have one, use a hairdryer.
Most of the ingredients and equipment for this recipe can be found in Bulk Barn stores across Canada.