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Let it go blueberry, lychee and vanilla ice-cream cake recipe
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Prep Time:
570 minutes
Cook Time:
10 minutes
Total Time:
580 minutes
Magical Frozen-inspired ice cream cake for some enchanted dessert delight!
Ingredients:
  • 250g shortbread biscuits
  • 100g unsalted butter, melted
  • Pinch fine sea salt
  • 125ml (1/2 cup) lychee juice
  • 6.00 gm icing sugar mixture
  • 345g fresh blueberries
  • 1.8kg vanilla ice-cream, softened (see tip)
  • Navy blue and sky blue food colourings, to tint
  • 500.00 ml (loosely packed) white fairy floss
  • Blue edible glitter, to serve
Instructions:
  • Prepare a 20cm square cake pan by greasing it. Line the base and sides with two layers of baking paper, greasing between layers to ensure they stick. Leave a 10cm overhang of paper above the sides.
  • Pulse biscuits in a food processor until finely crushed. Add butter and a pinch of salt. Blend until mixture is fully combined. Press biscuit mixture onto the pan base firmly. Chill in the freezer for 30 minutes until firm.
  • In a small saucepan, combine lychee juice and icing sugar. Bring to a boil over high heat and simmer for 7 minutes or until the mixture reduces to 60ml (1/4 cup). Chill in the fridge until completely cool in a heatproof bowl.
  • In a clean food processor, blitz 125g blueberries until smooth. Quickly add one-third of the ice-cream and navy blue food coloring to your liking, pulse until combined. Spread mixture over shortbread base, then smooth with a spatula. Freeze for 2 hours until firm.
  • In a clean food processor, combine the cooled lychee mixture, half of the remaining ice-cream, and the desired amount of sky blue food coloring. Pulse until just combined. Spread this mixture over the blueberry layer and use a spatula to create a smooth surface. Freeze for 2 hours or until firm.
  • Sprinkle the rest of the blueberries evenly on top of the lychee layer. Freeze for 30 minutes or until the blueberries are firm.
  • Smooth the remaining ice-cream over the blueberries using a spatula. Place in the freezer for at least 4 hours, or overnight, until fully frozen.
  • Spread a thin layer of chocolate on a large sheet of baking paper. Roll the paper and freeze until the chocolate is firm. Unroll the paper to create chocolate shards.
  • Transfer the cake to a beautiful serving platter. Garnish with chocolate shards and fairy floss, then sprinkle with colorful sprinkles. Enjoy thick slices of cake!

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