Layered Blueberry Ice Cream

Stir low-fat quark with a pinch of salt, 3 tbsp lemon juice and 230 g sugar until smooth.

Whip the cream until stiff and gently fold it into the quark mixture until airy.

Puree the blueberries (reserving a few for garnish) with 3 tbsp lemon juice and 3 tbsp sugar until smooth.

Line a loaf pan (approx. 1.5 l) with cling film, leaving some film overhanging the sides.

Spoon 4 tbsp of the quark cream into the pan, smooth it out and freeze for at least 20 minutes.

Spoon 2 tbsp of the blueberry purée over the chilled quark layer, smooth and freeze for at least 15 minutes.

Continue layering quark cream and blueberry purée alternately, briefly freezing after each layer, until all is used (a total of 4 cycles).

Roughly chop the Cantuccini. Melt the butter and mix it with the cookie pieces.

Spread the cookie‑butter mixture over the final ice layer and press down lightly. Cover the pan with the film.

Freeze the ice cream completely for at least 4 hours (or overnight).

Use the film to lift the ice from the pan, peel off the film, cut into slices and arrange on a platter. Garnish with the remaining blueberries.