Frozen Chocolate and Blueberry Cake

In light of the sunny weather beating down on us, and my recently acquired large quantity of B.C. Blueberries (and the fact that we have Texan house guests who aren’t all that keen on fruit!) I think I will be making a cool treat.  For the vegans and paleos amoung us, sub in soy ice cream for frozen yogurt and you will be just as satisfied.  For a great way to cool down, and a simple summer dessert this recipe is a sure fire hit.

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Frozen Chocolate and Blueberry Cake

Serves 12

Ingredients

·      1 2L tub of chocolate frozen yogurt

·      1 2L tub of vanilla frozen yogurt

·      15 arrowroot cookies, or 1 cup of arrow root powder

·      1 ½ cups of fresh blueberries

Directions

1.     Allow the tubs of frozen yogurt to stand and soften for approximately 5 minutes.

2.     Using a mortar and pestle crush all of the arrowroot cookies.

3.     Using a spatula, evenly smooth out the chocolate frozen yogurt into the bottom of a round spring form pan.  Be sure to firmly press down the frozen yogurt.

4.     Sprinkle the entire surface with the arrowroot cookie crumbs to form a crust.  Be sure that no frozen yogurt can be seen through the cookie crumbs.

5.     Using a spatula smooth out the vanilla frozen yogurt on top of the cookie crumb crust.  Again, be sure to firmly press down the frozen yogurt.

6.     Place the entire cake into the freezer for at least 24 hours to solidify the cake.

7.     When ready to serve, remove the cake from the deep freeze and let stand for 2 or 3 minutes.  Then gently remove the sides of the spring form pan.  You can smooth the sides out with a spatula for a more appealing look or ice the sides if you wish.

8.     Top the cake with enough fresh blueberries to cover the entire surface of the cake with a single layer.