Blueberry And Buttermilk Ice Cream Cake

1. 1

   Whisk the egg yolks, sugar and 1 teaspoon of vanilla in a large bowl until light and fluffy. Gently stir in the buttermilk and lemon zest.

2. 2

   Place 2 cups of cream in a mixing bowl and beat until stiff peaks form using an electric hand mixer. Fold the whipped cream into the buttermilk mixture. Cover and place in the freezer for 1 1/2 hours or until almost frozen. Stir every 30 mins to keep smooth.

3. 3

   When almost frozen, fold in 1/2 lb of the blueberries and half of the chopped wafer rolls. Pour into a 10 inch in diameter Bundt pan. Cover and freeze 12 hours or overnight.

4. 4

   When ready to serve, dip the bundt pan briefly in hot water and turn out onto a plate. Place the remaining cream and 1 teaspoon vanilla in a mixing bowl and beat until stiff using a hand mixer. Place the cream in a piping bag fitted with a star tip and pipe stars around the top of the cake. Decorate with the remaining blueberries and chopped wafers. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.