Blueberry Muffin Ice Cream Cake
Blueberry Muffin Ice Cream Cake with vanilla ice cream, blueberry jam, and a buttery graham cracker crust. The perfect easy summer dessert!
Servings: 10
Calories: 545kcal
Ingredients
The Crust
- 8 full sheets graham crackers
- 8 gingersnap cookies
- 1/4 cup brown sugar
- 7 tablespoons salted butter, melted
The Cake
- 3 pints vanilla ice cream slightly softened
- 1 jar (12 to 16 ounce) blueberry jam
- 12 blueberry muffins
- 6 ounces white chocolate, chopped
- 1 tablespoon coconut oil
- fresh or frozen blueberries for the top
Instructions
- 1. Line a 9-inch springform pan with parchment paper. Preheat the oven to 350° F.2. Mix crust ingredients and press into a 9-inch pie plate. Bake for 10 minutes.3. Spread half the ice cream over the crust. Dollop with half the blueberry jam and crumble 4 to 6 blueberry muffins over top, gently swirling the jam into the ice cream. Repeat with the remaining ice cream, jam, and muffins. Reserve 2-4 muffins for decorating.4. Cover and freeze for 4 hours, or until firm.5. Melt the white chocolate and coconut oil together in the microwave on 20-second intervals. Cool for 10 minutes, until pourable but not hot. Pour the magic shell over the frozen cake, letting it drip down the sides. Immediately top with the reserved muffin crumble and the blueberries. Slice and serve, or freeze until ready to enjoy.
Nutrition
Calories: 545kcal
