Blueberry Ice Cream Cake

A blueberry ice cream cake? Yes, please! It’s the perfect balance of creamy, fruity, and refreshing—a total showstopper for any occasion. Here’s how you can make one:

Blueberry Ice Cream Cake Recipe

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (or crushed Oreos for a chocolate twist)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (optional)

For the Blueberry Sauce:

• 2 cups fresh or frozen blueberries
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons water

For the Ice Cream Layers:

• 1 quart (4 cups) vanilla ice cream, softened
• 1 quart (4 cups) blueberry ice cream (or substitute with strawberry or lemon for a complementary flavor), softened

Topping (Optional):

• Whipped cream
• Fresh blueberries
• Mint leaves

Instructions

1. Make the Crust:

1. In a bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Mix until it resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the freezer for 15 minutes.

2. Prepare the Blueberry Sauce:

1. In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
2. Cook over medium heat, stirring, until the blueberries burst and the mixture thickens (about 5–7 minutes). Remove from heat and let cool completely.

3. Assemble the Cake:

1. Spread the softened vanilla ice cream evenly over the crust. Freeze for 30 minutes to firm up.
2. Pour half of the cooled blueberry sauce over the vanilla layer, spreading evenly.
3. Add the softened blueberry ice cream on top of the sauce, spreading it into an even layer. Freeze for another 30 minutes.
4. Drizzle the remaining blueberry sauce over the top layer of ice cream. Use a knife to swirl it in gently for a marbled effect (optional).

4. Freeze:

• Cover the cake with plastic wrap and freeze for at least 4 hours (or overnight) until firm.

5. Serve:

1. Remove the cake from the freezer and let it sit for 5–10 minutes. Run a knife along the edges of the pan and release the springform.
2. Garnish with whipped cream, fresh blueberries, and mint leaves if desired. Slice and serve!

Tips:

• Softening Ice Cream: Let the ice cream sit at room temperature for 10–15 minutes to soften, making it easier to spread.
• Storage: Keep leftovers in the freezer, wrapped tightly, for up to 1 week.
• Extra Crunch: Add a thin layer of chocolate ganache or crushed nuts between layers for texture.

This is perfect for summer or as a dessert centerpiece—are you thinking of making it for a party or just because?