Lime Blueberry Ice Cream Cake Recipe

Name: Lime Blueberry Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium eggs; 1 tsp vanilla essence; 250 g caster sugar; 2 tbsp plain flour; 1 tbsp cornflour; 2 None limes, zested and juiced; 200 g cream cheese; 400 g whipping cream; 400 g frozen blueberries; None None fresh mint for decoration

Servings: persons

1
Heat oven to 350u00b0F. Separate 2 eggs and beat the whites with a pinch of salt until soft peaks form using an electric hand mixer. Continue beating while adding vanilla extract and 1/4 cup sugar until the mixture is glossy white and the sugar has completely dissolved. Stir in the egg yolks then fold in the flour and cornstarch.
2
Transfer to a parchment paper lined 10 inch round springform pan and bake for about 12 minutes then remove and allow to cool on a wire rack. When cooled, remove form the cake pan, discard the parchment paper and return the cake to the pan.
3
To make the filling, separate 4 eggs and beat the whites and a pinch of salt until soft peaks form with an electric hand mixer. Continue beating while gradually adding 2/3 cup sugar, egg yolks and lime zest then carefully fold in the cream cheese and lime juice. In a separate bowl, whip the cream until stiff using an electric hand mixer and fold into the egg mixture. Spread the mixture over the cake, smooth and freeze for at least 6 hours.
4
For the topping, bring 1/2 cup water and 1/3 cup sugar to a boil and simmer for 2 minutes. Place the frozen blueberries and hot syrup in a blender and puree. Spread over the cake and freeze for another 1 1/2 hours. Allow the cake to thaw for 20 minutes before serving, garnish with a sprig of mint

1046

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium eggs, 1 tsp vanilla essence, 250 g caster sugar, 2 tbsp plain flour, and more.

Yes, Lime Blueberry Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Lime Blueberry Ice Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions