Nadiya’s ice cream cake turns an easy no-churn blueberry ice cream into a delightful make ahead dessert to impress. The ice cream is sandwiched in a ice cream cake Genoise sponge and the sides coated in crushed biscuits. Add the eggs and the sugar into a mixing bowl.
Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Wash the cake tin ready to assemble the ice cream cake.
Grease a piece of baking paper for the top too. Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. Fold in the blueberries and orange zest. Cut the cake in half horizontally to make two rounds.
Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. The BBC is not responsible for the content of external sites. Read about our approach to external linking. The Inside Slice’ on all special offers, party tips, coupons, and more. And Ice Cream Cake is the dessert that keeps on giving.