Hey y'all! If you're looking for a show-stopping dessert that’s cool, creamy, and bursting with flavor, this Lemon Blueberry Ice Cream Cake is your new go-to. The vibrant lemon and juicy blueberries make every bite a sweet-tart celebration—perfect for birthdays, summer BBQs, or whenever you need a refreshing treat. Ready to impress your friends and family? Let’s get cooking!
Why You'll Love This Lemon Blueberry Ice Cream Cake
- The combination of tart lemon and sweet blueberries is irresistibly refreshing.
- No need for an ice cream maker—just simple assembly and freezing!
- It’s make-ahead perfection, great for hosting or special occasions.
- The creamy-smooth texture with crunchy cookie layers will wow any crowd.
- Customizable with your favorite berries or crust swaps.
Ingredients for Lemon Blueberry Ice Cream Cake
- 2 cups vanilla ice cream (softened)
- 2 cups lemon sorbet (softened)
- 2 cups blueberry ice cream or frozen yogurt (softened)
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter (melted)
- 1 cup fresh blueberries (plus more for garnish)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice (freshly squeezed)
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Lemon Blueberry Ice Cream Cake
Step 1: Prep the Pan and Crust
- Line an 8-inch springform pan with parchment paper. Lightly grease the sides for easy release.
- Combine graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the pan to form an even crust. Freeze for 15 minutes.
Step 2: Layer the Lemon Ice Cream
- Spread softened lemon sorbet evenly over the chilled crust. Sprinkle half the lemon zest over the sorbet.
- Freeze for 30 minutes, or until firm.
Step 3: Add Blueberry Layer
- Stir fresh blueberries and lemon juice into the blueberry ice cream. Spread this blueberry layer over the frozen lemon layer.
- Freeze for another 30 minutes.
Step 4: Top with Vanilla and Garnish
- Spread vanilla ice cream as the final layer. Sprinkle the rest of the lemon zest on top.
- Freeze for at least 3 hours, or overnight for best results.
Step 5: Whip and Serve
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Remove the cake from the pan, decorate with whipped cream and extra blueberries.
- Slice with a hot, clean knife and enjoy!
Notes for Perfect Lemon Blueberry Ice Cream Cake
- For smooth layering, let ice cream sit at room temperature for 10–15 minutes to soften but not melt.
- Use a springform pan for easy release and a neat presentation. Learn more about using springform pans here.
- Experiment with homemade blueberry compote instead of fresh berries for a richer swirl.
Variations: Lemon Blueberry Ice Cream Cake Twists
- Gluten-Free: Swap graham crackers for gluten-free cookies or almond flour crust.
- Vegan: Use dairy-free ice creams and coconut whipped cream.
- Citrus Mash-Up: Substitute lemon sorbet with orange or lime sherbet for a different zing.
Equipment Needed for Lemon Blueberry Ice Cream Cake
- 8-inch springform pan
- Mixing bowls
- Rubber spatula or offset spatula
- Hand mixer or stand mixer
- Parchment paper
- Measuring cups and spoons
Storage Instructions for Lemon Blueberry Ice Cream Cake
- Store leftover cake in an airtight container or wrapped tightly in plastic wrap in the freezer.
- Best enjoyed within 1 week for optimal texture and flavor, though it can keep up to 2 weeks.
- Let sit at room temperature for 10 minutes before slicing for easier serving.
Serving Recommendations & Pairings for Lemon Blueberry Ice Cream Cake
- Serve chilled, topped with whipped cream and extra blueberries.
- Pairs beautifully with iced tea, lemonade, or a crisp Prosecco.
- Add a drizzle of blueberry sauce or fresh lemon curd for an extra burst of flavor.
Pro Tips for the Best Lemon Blueberry Ice Cream Cake
- Chill your mixing bowl and beaters before whipping cream for fluffier, more stable whipped topping. Learn more here.
- For neat slices, dip your knife in hot water and wipe clean between cuts.
- Allow the cake to set overnight to ensure perfect, clean layers and maximum flavor meld.
FAQ: Lemon Blueberry Ice Cream Cake
- Can I use store-bought ice cream and sorbet?
- Absolutely! High-quality store-bought ice cream and sorbet work great for convenience and consistent results—find some top picks here.
- Do I have to use a springform pan?
- No, but it makes unmolding and slicing much easier. If you don’t have one, line a regular cake pan with parchment for easier removal.
- How long should I freeze before serving?
- Freeze for a minimum of 3 hours, but overnight is best for the cleanest slices and firm texture.
Ingredients
- 2 cups lemon ice cream, slightly softened
- 1 ½ cups fresh blueberries
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ½ cup lemon curd
- 1 cup whipped cream
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
Instructions
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1In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
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2Spread half of the softened lemon ice cream evenly over the chilled crust. Top with half of the blueberries and drizzle with half of the lemon curd.
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3Add the remaining lemon ice cream as the next layer, smoothing the top. Sprinkle the remaining blueberries and drizzle with the rest of the lemon curd.
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4Cover the cake with plastic wrap and freeze for at least 6 hours or until firm.
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5Before serving, remove the cake from the pan. Top with whipped cream, sprinkle with lemon zest and sugar, then slice and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
4gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
42gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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