Blueberry ginger ice cream cake

Directions

1. Place two nine-by-five metal loaf pans in the freezer to chill.
2. Line a nine-inch springform cake pan with plastic wrap. Line the bottom with ginger snap cookies. Break apart cookies to create smaller morsels to fill in any gaps. Set aside. 
3. Stir together sweetened condensed milk, vanilla, and salt in a large bowl. Set aside. 
4. Whip four cups of whipping cream with an electric mixer on high until stiff peaks form. Fold about two cups of the whipped cream into the condensed milk mixture with a rubber spatula until combined. 
5. Fold the lightened condensed milk mixture into the remaining whipping cream until fully combined and no streaks appear. 
6. Pour into the chilled metal loaf pans, cover tightly with plastic wrap, and freeze for two hours. 
7. Remove pans from the freezer. Add dollops of blueberry jam to the ice cream mixture in both pans and scatter the chopped candied ginger throughout. You can also add additional ginger cookie pieces if you like. Swirl the mixture in both pans with a spoon or butter knife so there are even streaks/swirls of the jam. If using store-bought vanilla ice cream, lightly thaw the ice cream at room temperature until you can easily swirl in jam and ginger. 
8. Carefully pour/spread all the ice cream into the prepared cake pan lined with biscuits. Place the cake pan in the freezer for at least three hours or overnight. 
9. Once the cake is completely frozen, prepare your remaining whipped cream. Using an electric mixer, beat the remaining cup of whipping cream with one tablespoon of icing sugar until stiff peaks form. Transfer to a piping bag fitted with a piping tip. 
10. Remove the frozen ice cream cake from the freezer and unmold it from the pan, removing the plastic wrap. Transfer to serving dish and top with whipped cream rosettes along the top border of the cake. Garnish with fresh blueberries and/or remaining ginger cookies. Serve immediately or transfer back to the freezer until ready to enjoy!