Blueberry Oreo Ice Cream Cake


Cooking Time: 15 mins
Calories: 395 kcal
Sodium Intake: 0.5 g
Calories, sodium equivalent and vegetable intake value is for one person.

Ingredients (4 Servings)

Oreo Biscuit (9 pcs)

Fresh Cream (200ml)

Mint (Appropriate Amount)

Aohata MARUGOTO-KAJITSU Blueberry (1 bottle)



  1. Break each oreo biscuits into 4 big pieces. 
  2. Mix 200g of Aohata Marugoto Kajitsu Blueberry Jam and fresh cream in a bowl. Add (1) into the mixture. Mix. 

  3. Pack the mixture in a Tupperware. Lightly beat the mixture on the table to drain excess air.

  4. Put in freezer and freeze for 6 hours to set.

  5. Take out mixture from the freezer and slice it into pieces before serving. Add remaining Aohata Marugoto Kajitsu Blueberry Jam as a topping and decorate with mint. 



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