Vanilla Blueberry Ice Cream Cake
A refreshing and creamy vanilla ice cream cake layered with vibrant blueberries, bringing the perfect balance of flavors.
Ingredients
For the Crust:
- Crushed graham crackers: 1 ½ cups
- Melted butter: 4 tbsp
- Blueberries: ¼ cup fresh or frozen
For the Ice Cream Layers:
- Vanilla ice cream softened: 3 cups
- Blueberries: ½ cup
For the Topping:
- Whipped cream: 1 cup
- Fresh blueberries: ¼ cup for garnish
Instructions
Prepare the Crust:
- Mix crushed graham crackers with melted butter and blueberries.
- Press mixture into the bottom of a 9-inch round cake pan.
- Freeze for 30 minutes to set.
Layer the Ice Cream:
- Soften vanilla ice cream and spread it evenly over the crust.
- Sprinkle some blueberries over the ice cream. Freeze for 1 hour.
- Add another layer of softened vanilla ice cream, pressing it down gently. Freeze for another hour.
Add the Whipped Cream Topping:
- Whip the cream until soft peaks form.
- Spread whipped cream on top of the cake.
- Garnish with fresh blueberries.
- Freeze for 3-4 hours.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 8%
- Vitamin D: 6%
- Calcium: 8%
- Iron: 4%
- Potassium: 4%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a splash of lemon zest for a citrusy kick.
- Try frozen blueberries for an even colder experience.
- Let the cake soften slightly before serving for smoother slices.