- Prep time 30 minutes
- Total time 6 hours & 40 minutes
- Portion size 9 servings
In saucepan, combine blueberries, sugar, lemon juice and cornstarch. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens, 6 to 9 minutes. Pour compote into bowl; cover and refrigerate until cooled, about 20 minutes.
Meanwhile, in large bowl, using electric mixer on medium high speed, beat cream until stiff peaks form. Using spatula, gently fold condensed milk into whipped cream, half at a time, until just combined. Set aside 1 1/2 cups of cream mixture. Gently fold chilled blueberry compote into remaining cream mixture.
Line 8-inch square baking dish with enough parchment paper to leave overhang on all sides. Spread very thin layer of Blueberry Cream over bottom of dish. Arrange 12 cookies side by side on top to cover. Carefully spread half of remaining Blueberry Cream over cookies. Repeat with remaining cookies and remaining Blueberry Cream.
Spread reserved cream mixture on top and smooth surface with spatula. Garnish with fresh blueberries and cookie crumbs, if desired. Cover and freeze until cream layers are firm, about 6 hours. (Make-ahead: Can be stored in airtight container and frozen for up to 2 days.) Remove cake by lifting paper; cut into squares.
Test Kitchen Tip: This delicious ice cream cake can be prepared with any flavour of homemade or store bought ice cream. Use 6 cups softened ice cream to assemble the layers of the cake. The speculoos cookies can also be replaced with 4 graham crackers per layer, plus more for garnish.
DID YOU KNOW?
Speculoos is a spiced cookie made with cinnamon, ginger, cloves, nutmeg and white pepper. A Belgian delicacy, it’s traditionally served at Christmastime, but it’s become so popular in Europe that it’s now served with coffee and used in many desserts. You may also recognize speculoos from cookie butter fame! You can find the cookies in most grocery stores.
Nutritional facts PER SERVING: about
- Iron 0.3 mg
- Fibre 1 g
- Sodium 140 mg
- Sugars 38 g
- Protein 6 g
- Calories 485
- Total fat 30 g
- Cholesterol 65 mg
- Saturated fat 15 g
- Total carbohydrate 48 g