Red, White and Blueberry Ice Cream Cake

Ingredients

Line a 9x5-inch loaf pan with plastic wrap with overhang on each side.
Let one pint of strawberry sorbet sit at room temperature for 20 minutes. Remove to a bowl and stir until smooth. Spread into bottom of prepared pan. Freeze for at least 1 hour. Repeat with vanilla ice cream and again with second container of sorbet. Press plastic overhang onto final layer and freeze until completely set, about 4 hours.
Meanwhile, place blueberries, sugar, and 1/4 cup water in a small saucepan. Heat over medium until boiling. Reduce heat to a low boil/constant simmer and cook, stirring, for 15 minutes. Combine cornstarch and remaining water in a small bowl. Slowly stir into simmering blueberry mixture. Continue to cook for 5 minutes more, or until thickened.
Remove pan from heat and let cool. Pour into a bowl and refrigerate until needed.
To serve, lift ice cream cake out of pan. Spoon blueberry sauce over the top. Slice and serve. For easiest cutting, run a large knife under hot water. Dry the knife and slice.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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