Blueberry Lemon Ice Cream Cake

Name: Blueberry Lemon Ice Cream Cake
Prep time: 20 min
Total time: 3 h
Yield: 8 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 4 cups lemon ice cream, softened; 2 cups fresh blueberries; ¼ cup maple syrup; Whipped cream (optional); Fresh blueberries for garnish

Highlighted under: Easy Baking Recipes

I absolutely love making desserts that combine fruity freshness with creamy indulgence, and this Blueberry Lemon Ice Cream Cake hits all the right notes. The tartness of the lemon perfectly balances the sweetness of the blueberries, creating a delightful treat that’s perfect for any occasion. Whether you're celebrating a birthday or simply want to treat yourself, this cake is sure to impress. Plus, it’s a no-bake recipe, which means less time in the kitchen and more time enjoying the delicious results!

Created by

Emily

Last updated on 2026-01-25T19:49:27.653Z

When I first decided to create this Blueberry Lemon Ice Cream Cake, I wanted to find a way to showcase the vibrant flavors of summer. By layering luscious lemon ice cream with a blueberry compote, I found the perfect harmony that not only pleases the palate but is visually stunning. Every bite is a delightful contrast, and the freshness of the berries really shines through.

This dessert also taught me the beauty of versatility. You can easily swap out the blueberries for strawberries or even raspberries, allowing the recipe to adapt to whatever is in season. Trust me, this cake is a showstopper at any gathering!

Why You'll Love This Recipe
Zesty lemon flavor enhances the sweetness of blueberries
Creamy, smooth texture that's refreshing and light
No-bake recipe makes it a hassle-free dessert option

Choosing the Right Ingredients

The quality of your ingredients will greatly influence the overall flavor of the Blueberry Lemon Ice Cream Cake. Opt for fresh blueberries instead of frozen ones to ensure a vibrant color and texture in your dessert. When selecting lemon ice cream, look for one that contains real lemon juice and zest for a truly zesty experience. The rich creaminess of high-quality ice cream will also enhance the cake's smooth texture, making each bite a refreshing delight.

If you're aiming for a lighter alternative, consider using a low-fat lemon yogurt instead of ice cream for the ice cream layer. This substitution would create a tangy twist while reducing the overall caloric content. Just be sure to freeze the yogurt mixture in the pan for at least three hours to achieve a solidified layer that holds up well when sliced.

Baking Without Baking

The no-bake nature of this dessert makes it a stress-free option for entertaining or enjoying at home. Most importantly, it requires minimal cooking skills. The primary technique involves layering—a method that allows flavors to meld beautifully without the need for an oven. Just remember to chill each layer adequately; otherwise, you risk a cake that doesn't hold its shape when sliced, particularly with the ice cream and blueberry layers.

For best results, let the cake set in the freezer for at least two hours after adding the blueberry compote. This helps the layers firm up, creating cleaner slices when you cut the cake. If you're short on time, consider making this cake a day ahead; it stays delightful in the freezer for up to a week prior to serving.

Ingredients

Gather the following ingredients to create this delicious cake:

For the Cake Base

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the Ice Cream Layer

4 cups lemon ice cream, softened
2 cups fresh blueberries
¼ cup maple syrup

For the Topping

Whipped cream (optional)
Fresh blueberries for garnish

Make sure to measure all ingredients carefully for the best results!

Instructions

Follow these steps to assemble your delicious ice cream cake:

Prepare the Cake Base

In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator for 30 minutes.

Add the Ice Cream Layer

Spread softened lemon ice cream over the chilled graham cracker base, smoothing the top with a spatula. Return the pan to the freezer for another 30 minutes to set.

Prepare the Blueberry Compote

In a small saucepan, combine blueberries and maple syrup over medium heat. Cook until the blueberries are soft and syrupy, about 5 minutes. Let it cool slightly.

Assemble the Cake

Pour the blueberry compote over the lemon ice cream layer, spreading it evenly. Freeze the cake for at least 2 hours before serving.

Serve

When ready to serve, carefully remove the sides of the springform pan. Slice the cake, top with whipped cream, and garnish with fresh blueberries.

Enjoy the refreshing flavors of summer!

Pro Tips

For a fun twist, try adding a layer of lemon zest to the lemon ice cream for extra flavor!

Perfect Pairings

This Blueberry Lemon Ice Cream Cake pairs beautifully with various toppings to elevate the dessert experience. For an extra burst of flavor, consider drizzling a homemade lemon glaze made from powdered sugar and lemon juice over the top before serving. You could also sprinkle some finely grated lemon zest for a fragrant touch that enhances the visual appeal and complements the citrus notes in the cake.

For a different texture, serve each slice with a side of crunchy granola or toasted coconut, offering a delightful contrast to the creamy cake. A scoop of vanilla ice cream on the side can also provide a rich balance to the tartness of the lemon, creating a more indulgent version of this already decadent dessert.

Troubleshooting Tips

If you notice that your blueberry compote is too runny after cooking, simply return it to the stove and cook for an additional minute or two until it thickens slightly. Be sure to keep a close eye on it to avoid burning. On the other hand, should the compote become too thick, a splash of water can help loosen it up while maintaining the flavor profile.

For those who might find the ice cream too hard to spread after freezing, allow it to soften at room temperature for about 5-10 minutes before layering. This will make it easier to create a smooth, even layer without mixing it too much with the graham cracker base below. If it still feels too tough, a spatula dipped in hot water can help help achieve a perfect spread.

Questions About Recipes

→ Can I use store-bought ice cream?

Absolutely! Store-bought lemon ice cream works perfectly for this recipe.

→ How should I store leftover cake?

Store any leftovers in an airtight container in the freezer for up to 1 week.

→ Can I make this cake ahead of time?

Yes, this cake can be made up to two days in advance; just keep it frozen until serving.

→ What other flavors work well?

You can easily swap the lemon for lime or the blueberries for any seasonally available fruit!