An easy gluten-free frozen dessert. This Blackberry Cheesecake Ice Cream Cake has a filling made with cream cheese, vanilla ice cream and homemade blackberry sauce frozen on top of an almond and oat flour crust.
2cupsfresh assorted berries,blackberries, blueberries, raspberries, etc.
Preheat oven to 350°F.
Cut a circle of parchment paper to fit in the base of your springform pan.
Begin by preparing the crust. Combine the almond flour, oat flour and coconut sugar with melted coconut oil or butter until crumbly. Press firmly into the bottom of a 9-inch springform pan.
Bake at 350°F. for 10 - 12 minutes or until golden brown. Remove and let cool completely.
In a medium saucepan, combine blackberries, sugar, water and lemon juice. Stir until sugar dissolves. Mash the berries with a spoon or spatula. Bring to a boil, then simmer for 8 - 10 minutes or until slightly thickened. Press through a fine sieve to remove seeds, using the back of a spoon or a spatula to release the juice. Allow the juice to cool. This sauce can be made up to a week in advance and stored covered in the fridge.
Using a food processor or and electric mixer, combine the fully softened cream cheese with the sugar until fluffy. Add the softened ice cream and pulse or beat until combined. Add the cooled blackberry sauce and pulse or beat.
Pour the filling over the cooled crust and transfer to the freezer. Freeze for 4 hours or overnight before decorating with fresh berries.
Use either a 9-inch or 10-inch springform pan. A 10-inch pan will make a cake that is slightly broader and shorter than a 9-inch. See tips in the post for serving and storage.