Line the springform pan (24cm diameter) with baking paper. Melt the chocolate in a water bath, fold in the cornflakes. Spread the chocolate mass evenly on the springform pan, press down and let cool down.
Pick the blueberries. Puree a little more than half of it with the powdered sugar. Mix the ice cream with a hand mixer. Spread half of the vanilla ice cream on the chocolate base. Spread half of the blueberry puree on top. Mix the rest of the ice cream and puree and spread on the cake. Finally, sprinkle the rest of the blueberries over the top and place the cake covered with cling film in the freezer for 1 hour.
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