Blueberry and Buttermilk Ice Cream Cake

RecipesPlus
8Ingredients
120Calories
40Minutes

Ingredients

  • 4 egg yolks (medium)
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract (divided)
  • 2 cups buttermilk
  • 1 lemon (grated zest)
  • 2 2/3 cups whipping cream (divided)
  • 2/3 pound blueberries (divided)
  • 5 ounces wafer rolls (cigarettes russe, chopped)

Directions

  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. 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. 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. 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.
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NutritionView more

120Calories
Sodium2%DV50mg
Fat11%DV7g
Protein4%DV2g
Carbs5%DV14g
Fiber3%DV<1g

PER SERVING *

Calories120Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat4g20%
Trans Fat
Cholesterol55mg18%
Sodium50mg2%
Potassium75mg2%
Protein2g4%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber<1g3%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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