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10) Lemon Blueberry Ice Cream Cake (bright, not too sweet)

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 store-bought lemon ice cream 1.5 qt, slightly softened
  • 2 cups fresh blueberries
  • 1 cup lemon curd
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 graham cracker crust 9-inch or 12 crushed graham crackers + 4 tbsp melted butter

Method
 

  1. Stir blueberries into softened lemon ice cream; mix gently so berries stay whole.
  2. Press crust into a 9-inch springform pan. Spoon half the ice cream mixture in and level.
  3. Warm lemon curd 10 seconds in microwave and drizzle over ice cream. Freeze 20 minutes.
  4. Add remaining ice cream, smooth top, and freeze until firm (4 hours or overnight).
  5. Beat cream cheese and powdered sugar until smooth; smear on top before serving or pipe dollops.
  6. Let sit 5 minutes before slicing for cleaner pieces.