Blueberry Lemon Ice Cream Cake

Name: Blueberry Lemon Ice Cream Cake
Prep time: 30 min
Total time: 9 h
Yield: 8 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 1/4 cup sugar; 2 cups vanilla ice cream, softened; 1 cup blueberry puree; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1/2 cup fresh blueberries

Highlighted under: Dessert Lover’s Collection

I absolutely love making desserts that are both refreshing and indulgent, and this Blueberry Lemon Ice Cream Cake hits all the right notes. The combination of tangy lemon and sweet blueberries creates a delightful flavor that’s perfect for any occasion. Each bite is a creamy explosion of taste that makes me feel nostalgic for warm summer days. Plus, the ice cream layer makes it a unique twist on a classic cake that my friends and family rave about. Trust me, it's a showstopper you'll want to try!

Created by

Leo

Last updated on 2026-01-25T16:18:28.616Z

When I first decided to make a Blueberry Lemon Ice Cream Cake, I experimented with different bases to find the perfect balance between the cake and ice cream layers. After a few trials, I landed on a cookie crumb crust that complements the creamy filling beautifully. I discovered that letting the cake chill overnight allows the flavors to meld, making each slice even more delicious.

The addition of fresh blueberries gives this cake a burst of flavor that makes it truly unique. I found that gently folding in the berries rather than mixing them in ensures they maintain their shape, adding that perfect pop of freshness in every bite!

Why You'll Love This Recipe
Tangy lemon flavor paired with sweet blueberries
Creamy ice cream texture that's incredibly refreshing
A stunning dessert perfect for summer gatherings

Creating the Perfect Cookie Crust

The cookie crust is crucial for a balanced texture in your Blueberry Lemon Ice Cream Cake. Using graham cracker crumbs lends a delightful crunch and sweetness that contrasts beautifully with the creamy ice cream layer. When mixing the ingredients—graham cracker crumbs, melted butter, and sugar—ensure the butter is fully melted but not hot, as this can cause the mixture to clump instead of combining smoothly. Aim for a texture similar to wet sand before pressing it into your springform pan.

Pressing the crust evenly into the bottom of the pan is essential to avoid a soggy base. Use the bottom of a measuring cup to pack the crumbs tightly and evenly which helps the crust hold together once it’s frozen. After chilling it in the refrigerator for 15 minutes, you should be able to gently touch the crust and find it firm to the touch.

Enhancing the Ice Cream Layer

When it comes to the ice cream layer, the quality of the vanilla ice cream can significantly impact the final flavor. Opt for a brand that uses real vanilla for a rich taste—this creamy base will enhance the tangy lemon and sweet blueberries. If you want to make this dessert dairy-free, consider using coconut or cashew-based ice cream, which will still provide that luscious texture while allowing those with dietary restrictions to indulge.

To achieve a vibrant color and concentrated blueberry flavor, using homemade blueberry puree is ideal. Simply blend fresh or frozen blueberries until smooth, then strain through a fine mesh sieve to remove seeds if desired. This step not only improves the presentation but ensures the ice cream retains a fruity flavor without being overly watery. Mix the puree into the softened ice cream gently to create a beautiful marbled effect.

Serving Suggestions and Variations

For an elegant presentation, consider garnishing slices of the cake with additional fresh blueberries and a sprinkle of lemon zest right before serving. This not only enhances the visual appeal but also elevates the fresh flavors of the dessert. For an extra layer of indulgence, a dollop of whipped cream infused with a hint of vanilla or lemon can create a luxurious experience that balances the dessert's sweetness.

If you're feeling adventurous, think about incorporating other fruits into the cake. Swapping blueberries for raspberries or strawberries can bring a delightful twist to the flavor profile. You can also mix in a layer of lemon curd between the crust and the ice cream for a zesty burst. Don’t hesitate to experiment with flavor combinations, but keep in mind that balance between sweetness and tartness is key for this dessert.

Ingredients

Gather all the ingredients to make this delicious ice cream cake.

For the Cookie Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1/4 cup sugar

For the Ice Cream Layer

2 cups vanilla ice cream, softened
1 cup blueberry puree
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup fresh blueberries

Set your ingredients aside and prepare for the next steps!

Instructions

Follow these steps carefully to create the perfect cake.

Prepare the Cookie Crust

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a springform pan to form an even layer. Chill in the refrigerator for 15 minutes.

Make the Ice Cream Filling

In a large bowl, mix the softened vanilla ice cream with the blueberry puree, lemon zest, and lemon juice until well combined. Gently fold in the fresh blueberries.

Assemble the Cake

Pour the ice cream mixture over the chilled cookie crust, spreading it smoothly. Cover with plastic wrap and freeze for at least 6 hours, or overnight for best results.

Serve the Cake

Once set, carefully remove the cake from the springform pan. Slice and serve it cold, garnished with additional fresh blueberries if desired.

Enjoy your refreshing Blueberry Lemon Ice Cream Cake!

Pro Tips

For the best texture, allow the ice cream to soften slightly before mixing with the other ingredients. You can also experiment with different flavors of ice cream for a unique twist.

Storage and Freezing Tips

This Blueberry Lemon Ice Cream Cake can be stored in the freezer for up to two weeks, making it a great make-ahead dessert. After it has fully set, wrap the entire cake in plastic wrap, then in aluminum foil to protect it from freezer burn. When you're ready to serve, simply remove it from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly, which makes slicing easier.

If you have leftovers, cutting individual slices before wrapping can also help with quick serving later. Just be sure to rewrap each slice well in plastic wrap to keep it fresh. If you notice any ice crystals forming on the surface, it indicates that the cake might have been exposed to air; this won't affect the flavor much, but it might slightly alter the texture.

Troubleshooting Common Issues

If your cookie crust isn't holding together, it likely needs more butter or isn't packed tightly enough. Ensure that when you press it into the pan, it’s compact and even. If you find the ice cream layer has become too icy after freezing, this could be due to air being incorporated during mixing; fold in the blueberry puree and zest gently to minimize this.

On the other hand, if your ice cream cake hasn’t set after the recommended freezing time, consider increasing the freezing duration. Often, essential oils or additional liquids in some blueberry purees can slow the freezing process. Covering the pan snugly with plastic wrap prevents ice crystals and helps maintain the desired texture while setting.

Scaling the Recipe

This recipe is easily doubled to serve a larger group. Simply use a larger springform pan and maintain the same proportions for the crust and ice cream layers. If you choose to double the recipe, be sure to mix the ingredients in a larger bowl to allow space for thorough blending, particularly when preparing the ice cream layer.

If you're looking to create mini versions for individual servings, consider using muffin tins lined with cupcake liners. Adjust the freezing time as they will set faster than a larger cake, typically around 4-5 hours. This is a fun way to serve at parties and provides a charming presentation, with each guest enjoying their personal cake.

Questions About Recipes

→ Can I use store-bought ice cream?

Yes, you can use any flavor of store-bought ice cream to simplify the recipe!

→ How long can I store the cake?

The ice cream cake can be stored in the freezer for up to two weeks.

→ Can I make this recipe dairy-free?

Absolutely! Use dairy-free ice cream and vegan butter for the crust.

→ Is there an alternative to graham crackers?

You can use crushed cookies, such as Oreos or digestive biscuits, for the crust.