• Line the bottom of an 8-inch square, or round spring form pan with parchment paper.

For the Jam

• To a medium saucepan add the berries and the sugar. Cook on medium to low heat for about 5 minutes or until soft, while occasionally stirring. Mash until quite smooth with a potato masher.
• In a cup, mix the cornstarch and water to make a paste. Add the paste into the berries and cook for another 5 minutes, while continually stirring.
• Cool completely. The jam should be thick, not runny which helps it combine well with the second half of the vanilla ice cream layer.

For the cake base

• Line an 8×8-inch baking pan with parchment paper.
• Prepare the gluten-free lemon pound cake according to the package directions.
• Spread the batter evenly into the pan and bake for 25 minutes, or until the centre is set and a toothpick inserted into the middle comes out clean.
• Once cooled, cut the cake horizontally in half, creating two layers.Use one layer as the base of the ice cream cake. Reserve the remaining layer for another use or wrap well and freeze.

Assemble the Ice Cream Cake

• Allow the vanilla ice cream to soften slightly. Add a portion of the ice cream to a Ninja Creami container or a blender, along with some of the cooled blueberry mixture. Save some of the jam mixture to add in-between the ice cream layers.
• Repeat with the remaining ice cream and more of the blueberry mixture until it is well combined.
• Place the bottom layer of lemon cake back into the lined 8×8-inch pan and spread half of the blueberry ice cream evenly over the cake, smoothing the top
• Add an even layer of the jam, then more of the lavender coloured ice cream.
• Cover the top of the cake and freeze for at least 4 hours, or until well frozen.
• Remove the cake from the freezer. Top with blueberries, strawberries or any fruit you prefer. Remove the cake from the pan Let sit 5 minutes.
• Slice and enjoy immediately.