Blueberry Muffin Ice Cream Cake
This refreshing summer treat combines buttery crust with creamy vanilla ice cream and sweet ribbons of blueberry jam.
recipesbynani.comThere is nothing better than a cold dessert on a warm afternoon. This ice cream cake is one of my favorite things to pull out of the freezer when guests drop by unexpectedly because it looks impressive but is actually so simple to put together.
My best advice is to let your ice cream sit on the counter for about ten minutes before you start. It makes spreading it into your pan much easier and saves you from tearing up the base layer.
🧺 Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 quart vanilla ice cream, softened
- 1 cup high quality blueberry jam
- 3 store bought blueberry muffins, crumbled
👩🍳Instructions
- 1
Grease an 8 inch square baking pan or line it with parchment paper for easy removal.
- 2
In a medium bowl, mix the graham cracker crumbs and melted butter until the texture feels like wet sand.
- 3
Press the crumb mixture firmly into the bottom of your pan to create an even base.
- 4
Spread half of the softened vanilla ice cream over the crust in an even layer.
- 5
Dollop half of the blueberry jam over the ice cream and gently swirl it in with a knife.
- 6
Sprinkle half of the crumbled blueberry muffins over the top.
- 7
Repeat the layers with the remaining ice cream, jam, and muffin crumbs.
- 8
Cover the pan with plastic wrap and freeze for at least four hours until firm.
- 9
Let the cake sit on the counter for five minutes before slicing so it is easier to serve.
💡 Tips
Store any leftovers in the freezer by wrapping the pan tightly in plastic wrap to keep the ice cream fresh. You can also serve this with a little extra fresh whipped cream on top if you want to make it feel extra fancy.
Made this recipe? Let us know how it went.
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