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Blueberry Ice Cream Cake
Looking for a fun way to celebrate someone's special day? This Blueberry Ice Cream Cake made with our Blueberry Pancakes is the perfect alternative to a traditional cake (and much easier to make!) Layered with sweet, creamy ice cream and fresh blueberry compote, it's the perfect dessert to celebrate any occasion!
Ingredients
  • 12 De Wafelbakkers Blueberry Pancakes
  • 2 cups fresh or frozen blueberries (thawed)
  • ¼ cup sugar
  • 1tbsp. lemon juice
  • 1tsp. cornstarch
  • 2½ cups vanilla ice cream or frozen yogurt softened
  • 8 oz. whipped cream or whipped topping
  • ½ cup fresh blueberries for garnish

Tools
  • Medium saucepan
  • Potato masher
  • Stainless steel or glass loaf pan
  • Spoon
  • Plastic wrap
Steps

Get ready for a cake like no other! First heat up 12 Blueberry Pancakes (3 at a time is recommended) in the microwave according to the package instructions. Set aside.

As pancakes are cooling, prepare the blueberry compote – Using a medium saucepan, mix blueberries with the sugar. Mash the blueberries with a potato masher until all the juices are released and the sugar is completely dissolved. Separately, stir lemon juice and cornstarch together in a small mixing bowl and add to the saucepan. Boil for 1 minute, while stirring, until the mixture thickens. Pour the blueberry compote into a bowl and set aside to chill for about an hour.

Finally, it’s time to assemble your cake! Line a stainless steel or glass loaf pan with 2 sheets of plastic wrap. Line the interior of the pan with 4 pancakes, letting them overlap a bit. Then, take 1 spoonful of ice cream (or yogurt) and spread over the pancakes, followed by half of blueberry compote. Swirl the compote gently through the ice cream with a spoon. Layer 4 more pancakes on top of the first layer, pressing gently to form an even layer. Repeat this process to make another layer, and top it off with the last 4 Blueberry Pancakes to complete the cake.

Wrap the cake in plastic wrap and stick it in the freezer for about 3 hours. When you’re ready to dig in, take it out, invert it, and unwrap it. Cover the cake with whipped cream and garnish with fresh blueberries. Time to celebrate!

*Makes 8 servings

 

“I used to buy other name-brand pancakes, but they get all icy in the bag. I love the way yours come in packs of three! Very convenient and good as homemade!”
- Katharine L
Florida
“I can't believe that I finally found the perfect pancake! I have been in search of this for a while, and yours is the down-home consistency and flavor that my mom would make.”
- Tom M
Pennsylvania
“We serve your pancakes at my church coffee club on Sunday mornings. Thank you for providing an affordable and quality product!”
- Nelda S
New York
Blueberry Ice Cream Cake
Looking for a fun way to celebrate someone's special day? This Blueberry Ice Cream Cake made with our Blueberry Pancakes is the perfect alternative to a traditional cake (and much easier to make!) Layered with sweet, creamy ice cream and fresh blueberry compote, it's the perfect dessert to celebrate any occasion!
Ingredients
Tools
Steps

Get ready for a cake like no other! First heat up 12 Blueberry Pancakes (3 at a time is recommended) in the microwave according to the package instructions. Set aside.

As pancakes are cooling, prepare the blueberry compote – Using a medium saucepan, mix blueberries with the sugar. Mash the blueberries with a potato masher until all the juices are released and the sugar is completely dissolved. Separately, stir lemon juice and cornstarch together in a small mixing bowl and add to the saucepan. Boil for 1 minute, while stirring, until the mixture thickens. Pour the blueberry compote into a bowl and set aside to chill for about an hour.

Finally, it’s time to assemble your cake! Line a stainless steel or glass loaf pan with 2 sheets of plastic wrap. Line the interior of the pan with 4 pancakes, letting them overlap a bit. Then, take 1 spoonful of ice cream (or yogurt) and spread over the pancakes, followed by half of blueberry compote. Swirl the compote gently through the ice cream with a spoon. Layer 4 more pancakes on top of the first layer, pressing gently to form an even layer. Repeat this process to make another layer, and top it off with the last 4 Blueberry Pancakes to complete the cake.

Wrap the cake in plastic wrap and stick it in the freezer for about 3 hours. When you’re ready to dig in, take it out, invert it, and unwrap it. Cover the cake with whipped cream and garnish with fresh blueberries. Time to celebrate!

*Makes 8 servings