Description
A delightful combination of creamy cheesecake and refreshing blueberry ice cream.
Ingredients
Scale
- 1 (10.75 ounce) frozen pound cake, thawed and cut into 10 slices
- 2 cups fresh blueberries
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1 pint vanilla ice cream, softened
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar
Instructions
- Line a 9×5 inch loaf pan with plastic wrap, leaving excess hanging over the sides.
- Place 5 slices of pound cake in the bottom of the prepared pan.
- Combine blueberries, white sugar, and cornstarch in a saucepan over medium heat. Bring to a boil, stirring constantly, until thickened. Let cool completely.
- Spread half of the softened vanilla ice cream over the cake in the pan.
- Pour half of the cooled blueberry sauce over the ice cream.
- In a bowl, beat together softened cream cheese and confectioners’ sugar until smooth. Spread this mixture over the blueberry sauce.
- Place the remaining 5 slices of pound cake on top of the cream cheese layer.
- Spread the remaining vanilla ice cream over the cake.
- Pour the remaining blueberry sauce over the ice cream.
- Cover the pan with the excess plastic wrap. Freeze for at least 4 hours, or until firm.
- To serve, invert the loaf pan onto a serving platter and lift off the pan. Remove the plastic wrap.
Notes
- Ensure the blueberry sauce is completely cooled before adding it to the layers.
- Allow the ice cream to soften slightly for easier spreading.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Keywords: blueberry, ice cream, cheesecake, pound cake, no bake dessert