For a family get together, ending the meal in our home with a homemade dessert has become a bit of a tradition. As it is summer, I wanted to make a cold dessert that everyone will enjoy. So decided to make some soft fruit yogurt ice cream. Even though I do not own an ice cream maker, I thought why not give it a try, as we will have little ones running around, and did not wish for them to get too hyper with sugary desserts. Any ice cream is always ‘a thumbs up’ from the younglings.
Came across little dessert ideas on my Pinterest page. This gave me an idea, I have a lot of blueberries in the freezer, why not make an Ice Cream Cake.
I could have made this with just 1 fruit yogurt, but then another idea pops in my head: make the cake with 2 fruits, I was determined it will work, at that time didn’t know how, all I knew was: it just has to!
As the family trialled this first attempt, this dessert got 18 thumbs up verdict (18th member is just a year old) from my family with comments like “lovely blueberry flavour ice cream with a refreshing floral notes of lime” and “just hit the right spot, thank you”.
This is how I made it; using the last of my own grown Blueberries (100g) and rest were shop bought; in a Pan place 300g Blueberries (frozen weight), with 150g Golden Caster Sugar and a tablespoon of fresh Lemon juice. Pan should be kept on a very low heat; this allows the sugar to melt in slowly and fruit to soften. Once all sugar has melted, remove pan from heat, allow to cool a little, before blitzing in a liquidiser. Now, side aside, and allow to cool completely, before whisking it, into 500g of full fat Greek Yogurt. You can use an ice cream machine, as I do have one, poured the mixture in a large lidded container and set it flat to start the freezing process. Check hourly and stirring the mixture with a fork as it sets until mixture starts to resemble ice cream.
Do not be tempted to use low fat based yogurts, such yogurts are ‘thin’ in consistency, making it possible for this type of yogurt to form ice crystals as it freezes and will not give that creamy finish.
Make a biscuit crumb base; I have used 250g Digestive Biscuits, crumbled in a food processor with 80g of Melted butter. Spoon this mixture into a 20cm springform tin, which has had its base and sides greased and lined. Place the biscuit crumb in the base, with the back of a spoon, gently press down and allow to chill in the fridge.
Next, take another 500g of full fat yogurt, add juice of 2 limes with zest of a lime and 3-4 tablespoons of Agave syrup. Taste to adjust sweetness. You do not want this lime flavour of of yogurt to be overpowering the blueberry flavour, just a pleasant hint of citrus. Whisk and place in another container and follow the same freezing process as whipped blueberry yogurt.
After several hours once, the 2 mixtures should start to resemble ice cream consistency. Remove the biscuit base from the fridge and place spoonfuls of ice cream randomly on the biscuit base. With the back of a tablespoon move it between the ice cream and ‘swirl’ around to give a marbling effect. Place Cake back in the freezer to freeze completely.
Before serving, remove from freezer and carefully take Cake out of the tin, by placing the cake tin for 5 minutes, on a large bowl, unclip the tin and the side should slip down easily. Peel away the grease proof paper and carefully remove the base and paper. Set aside and allow to thaw out for a further 20 minutes or so before serving.
This dessert size will easily make 22 portions.