Description
A stunning no-bake dessert with three distinct layers: a buttery graham cracker crust, a creamy vanilla ice cream center, and a vibrant blueberry ripple that runs through every slice. It’s cold, creamy, and visually mesmerizing.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1.5 quarts premium vanilla ice cream, softened
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Whipped cream and fresh blueberries for garnish
Instructions
1. Prepare the Crust:
- Prepare the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- Make the blueberry ripple: In a saucepan, combine blueberries, water, 1/2 cup sugar, and lemon juice. Cook over medium heat until blueberries burst, about 8 minutes. Stir in cornstarch slurry and cook until thickened, 2-3 minutes. Let cool completely, then chill.
- Assemble the cake: Spread softened vanilla ice cream evenly over the crust. Dollop chilled blueberry sauce over the ice cream and use a knife to swirl it throughout. Cover with plastic wrap and freeze for at least 6 hours or overnight.
- Serve: Remove from freezer, release from pan, and slice. Garnish with whipped cream and fresh blueberries.
Notes
You can customize the seasonings to taste.