Easy Blueberry Muffin Ice Cream Cake
A refreshing summer dessert that combines sweet blueberry jam with creamy vanilla ice cream and a crunchy crust.
dailyrecipesbook.comThere is nothing quite like a cold ice cream cake on a hot summer afternoon. This recipe is a family favorite because it feels fancy but comes together with very little effort in your kitchen.
My top tip for this dessert is to make sure your ice cream is softened just enough to spread, but not completely melted. Taking the ice cream out of the freezer ten minutes before you start usually does the trick.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 quart vanilla ice cream, softened
- 1 cup blueberry jam
- 4 bakery style blueberry muffins, crumbled
Instructions
- 1
Combine the graham cracker crumbs and melted butter in a bowl until the mixture looks like wet sand.
- 2
Press the crumb mixture firmly into the bottom of a springform pan to create an even base.
- 3
Spread half of the softened vanilla ice cream over the crust, smoothing it out with a spatula.
- 4
Drizzle the blueberry jam over the ice cream layer and scatter half of the crumbled blueberry muffins on top.
- 5
Add the remaining ice cream in a second layer and top with the rest of the muffin crumbles.
- 6
Freeze the cake for at least four hours or until it is firm enough to slice.
- 7
Remove the sides of the pan carefully before serving your cake.
๐ก Tips
To get clean slices, run your knife under hot water and dry it off before cutting the cake. Keep leftovers in the freezer wrapped tightly in plastic wrap for up to one week. You can serve this with a dollop of fresh whipped cream if you want an extra treat.
Made this recipe? Let us know how it went.
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