Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Muffin Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight your taste buds with this Blueberry Muffin Ice Cream Cake, a perfect fusion of moist blueberry muffins and creamy vanilla ice cream layered into a show-stopping dessert. Ideal for summer parties or anytime you want a refreshing treat, this cake combines the nostalgic flavor of homemade muffins with the indulgence of ice cream for a unique and luscious dessert experience.

Ingredients

Blueberry Muffin Base

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Ice Cream Layer

  • 1½ quarts vanilla ice cream, softened

Topping (optional)

  • Fresh blueberries for garnish
  • Whipped cream
  • Powdered sugar for dusting

Instructions

  1. Prepare the Blueberry Muffin Base: Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the melted butter, egg, milk, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Fold in the blueberries carefully to avoid breaking them.
  2. Bake the Muffin Layer: Grease a 9-inch round springform pan or line it with parchment paper. Pour the muffin batter evenly into the pan. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
  3. Assemble the Ice Cream Cake: Once the muffin base is cooled, spread the softened vanilla ice cream evenly over the muffin layer, smoothing the top with a spatula. Cover the pan tightly with plastic wrap or aluminum foil.
  4. Freeze the Cake: Place the assembled cake in the freezer for at least 4 hours, preferably overnight, until the ice cream is firm and set.
  5. Serve: Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly for easier slicing. Remove from the springform pan. Garnish the top with fresh blueberries, a dollop of whipped cream, and a light dusting of powdered sugar, if desired. Cut into slices and serve immediately.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding to maintain muffin texture.
  • For a richer cake, substitute whole milk with buttermilk in the muffin batter.
  • Ensure the ice cream is softened but not melted before spreading to get an even layer.
  • This cake must be kept frozen until just before serving to maintain its structure.
  • You can experiment with different ice cream flavors like lemon or blueberry for a unique twist.

Find it online: https://cookedbylina.com/blueberry-muffin-ice-cream-cake-recipe-2/