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Blueberry Muffin Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 3 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: N/A
  • Total Time: 4 hours 20 minutes (includes freezing time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A delightful Blueberry Muffin Ice Cream Cake that combines the tender crumb and fruity burst of a blueberry muffin with creamy, smooth vanilla ice cream. This no-bake dessert layers blueberry muffin chunks and fresh blueberries with ice cream, creating a refreshing and indulgent cake perfect for summer celebrations or anytime you crave a unique sweet treat.

Ingredients

Blueberry Muffin Layer

  • 3 cups blueberry muffin pieces (about 4 large homemade or store-bought blueberry muffins, crumbled)
  • 1/2 cup fresh blueberries

Ice Cream Layer

  • 1.5 quarts vanilla ice cream, softened
  • 1 teaspoon vanilla extract (optional)

Optional Topping

  • 1/2 cup fresh blueberries
  • Powdered sugar for dusting

Instructions

  1. Prepare the Blueberry Muffins: If making muffins from scratch, bake your blueberry muffins ahead of time and allow them to fully cool. Tear or cut them into roughly 1-inch chunks to create the muffin layer.
  2. Soften the Ice Cream: Remove the vanilla ice cream from the freezer and let it soften at room temperature for about 10–15 minutes, so it’s easier to spread.
  3. Layer the Cake: In a 9-inch springform pan or cake pan with removable sides, spread a third of the softened vanilla ice cream evenly over the bottom. Sprinkle a generous layer of blueberry muffin chunks and fresh blueberries on top. Repeat layering two more times ending with an ice cream layer.
  4. Freeze the Cake: Cover the assembled cake tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, preferably overnight, until firm and fully set.
  5. Serve: Before serving, optionally top the cake with additional fresh blueberries and dust with powdered sugar. Remove from the pan, slice, and serve immediately.

Notes

  • Allow the ice cream to soften slightly before spreading to ease layering.
  • Use a springform pan or a cake pan with removable sides for easy release.
  • Fresh blueberries provide a bright burst of flavor; frozen can be used but drain any excess water.
  • For a richer flavor, use vanilla ice cream with vanilla bean specks or add a teaspoon of vanilla extract to softened ice cream.
  • Keep the cake well wrapped in the freezer to prevent ice crystals from forming.

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