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Blueberry Lemon Ice Cream Cake

A summery ice cream cake with layers of homemade blueberry and vanilla ice cream over a no-bake lemon cookie crust. Topped with fresh blueberries and a drizzle of blueberry sauce makes an extra special dessert.
Course Dessert
Cuisine American
Keyword easy ice cream cake recipe, ice cream cake fruit, summer ice cream cake
Prep Time 30 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Servings 12 servings
Calories 256 kcal

Ingredients

  • 2 cups favorite store-bought or homemade vanilla ice cream
  • 3 cups blueberry ice cream see recipe below

Lemon Crust:

  • 25 Lemon Oreos (or any lemon cream-filled sandwich cookies) crushed (reserve 8 cookies for middle layer)
  • 4 tablespoons butter melted
  • zest of 1 lemon

Toppings:

  • 1 half pint blueberries
  • whipped cream
  • blueberry sauce optional; see recipe below or your favorite blueberry jam

Blueberry Ice Cream:

Blueberry Sauce:

  • 1/4 cup fresh or frozen blueberries
  • 1-1/2 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • juice from half lemon

Tools:

  • 6-inch round springform pan like Wilton Excelle Elite 6 x 2-3/4 Inch Springform Pan

Instructions

For the Crust:

  1. Process lemon cookies in a food processor until finely ground. Combine the cookie crumbs, lemon zest and melted butter in a large bowl.
  2. Press onto the bottom of a parchment lined 6" springform pan with your fingers. Chill in freezer and allow to set for about 20 minutes.

For the Blueberry Ice Cream:

  1. Process blueberries in a food processor until pureed. Add vanilla ice cream and process until combined. Return to freezer to harden slightly.

For the Blueberry Sauce:

  1. Combine blueberries, lemon juice and sugar in a small saucepan. Crush blueberries with a wooden spoon and bring to a boil on medium heat, then allow to simmer on low until sauce thickens up - about 5-8 minutes.

Assemble:

  1. Remove vanilla ice cream from freezer and allow to soften at room temperature for about 10 minutes.
  2. Top crust with blueberries around the edges.
  3. Spread vanilla ice cream evenly over blueberries and crust. Chill in freezer and allow to harden for about 30 minutes.
  4. Top with reserved crushed cookies.
  5. Spread blueberry ice cream evenly over cookies. Return to freezer and allow ice cream to freeze completely - about 1-2 hours.
  6. When frozen, remove parchment paper and from springform pan.
  7. Top with fresh blueberries, blueberry sauce and pipe whipped cream if desired

Recipe Notes

* Feel free to use your favorite store-bought or homemade ice cream recipe.

Nutrition Facts
Blueberry Lemon Ice Cream Cake
Amount Per Serving (1 slice (1/12 cake))
Calories 256 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 29mg10%
Sodium 155mg6%
Potassium 119mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 310IU6%
Vitamin C 1.7mg2%
Calcium 64mg6%
Iron 0.6mg3%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.