Speculoos & Blueberry Cream Ice Cream Cake

MAKES 9 SERVINGS

HANDS-ON TIME 30 MINUTES TOTAL TIME 6 HOURS 40 MINUTES

Blueberry Cream

2 cups fresh or frozen blueberries 3 tbsp granulated sugar

2 tbsp lemon juice

1 tsp cornstarch

2 cups 35% whipping cream

1 300 ml can sweetened

condensed milk

Cake 24 speculoos cookies (such as Lotus Biscoff), plus more, crumbled, for garnish (optional) 1 cup fresh blueberries

Blueberry Cream In saucepan, combine blueberries, sugar, lemon juice and cornstarch. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens, 6 to 9 minutes. Pour compote into bowl; cover and refrigerate until cooled, about 20 minutes.

Meanwhile, in large bowl, using electric mixer on medium high speed, beat cream until stiff peaks form. Using spatula, gently fold condensed milk into whipped cream, half at a time, until just combined. Set aside

1 1/2 cups of cream mixture. Gently fold chilled blueberry compote into remaining cream mixture.

Cake Line 8-inch square baking dish with enough parchment paper to leave overhang on all sides. Spread very thin layer of Blueberry Cream over bottom of dish. Arrange 12 cookies side by side on top to cover. Carefully spread half of remaining Blueberry Cream over cookies. Repeat with remaining cookies and remaining Blueberry Cream. Spread reserved cream mixture on top and smooth surface with spatula. Garnish with fresh blueberries and cookie crumbs, if desired. Cover and freeze until cream layers are firm, about 6 hours. (Make-ahead: Can be stored in airtight container and frozen for up to 2 days.) Remove cake by lifting paper; cut into squares.

PER SERVING about 485 cal, 6 g pro, 30 g total fat

(15 g sat. fat), 48 g carb (1 g dietary fibre, 38 g sugar), 65 mg chol, 140 mg sodium, 0.3 mg iron.