LEMON BLUEBERRY ICE-CREAM CAKE
Categories Cake Dairy Dessert Bake Freeze/Chill Blueberry Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper.
- Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat). In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar. Fold whites into batter gently but thoroughly. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool cake in pan on a rack and invert onto rack. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature.
- Assemble cake
- With a long serrated knife horizontally halve cake. Put bottom half, cut side up, in a 9-inch springform pan. Brush 2 tablespoons remaining lemon juice over layer. Working quickly, spread half of blueberry filling evenly over layer, leaving a 1/4-inch border around edge, and top with one third ice cream, spreading evenly. Put remaining cake half, cut side up, on top of ice cream and brush remaining 2 tablespoons lemon juice over it. Spread remaining blueberry filling evenly over top, leaving a 1/4-inch border around edge, and spread half of remaining ice cream evenly over filling. Reserve remaining ice cream for outside of cake. Freeze cake, covered, until firm, at least 8 hours, and up to 1 day.
- Remove side of springform pan. With a spatula loosen cake from bottom and transfer to a plate. Frost cake with remaining ice cream, spreading evenly around sides and top of cake. Freeze cake, loosely covered, at least 2 hours and up to 5 days.
- Twenty minutes before serving, garnish top of cake with blueberries and put cake in refrigerator to soften slightly.
BLUEBERRY-LEMON ICEBOX CAKE
The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it's a little uneven and the layers blend together, so be it!
Provided by Nicole Rucker
Categories Bon Appétit Chill Cake Blueberry Milk/Cream No-Cook Yogurt Cream Cheese Dessert Summer
Yield Serves 8
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
- Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
- Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
- Just before serving, mix blueberries into reserved jam and spoon over cake.
- Do Ahead
- Cake can be made 2 days ahead. Cover and keep frozen.
LEMON BLUEBERRY ICE CREAM CUPCAKES
These no-cook lemon-blueberry cupcakes are light, refreshing and very pretty - a wonderful make-ahead frozen dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h20m
Yield 12
Number Of Ingredients 7
Steps:
- Place foil baking cup in each of 12 regular-size muffin cups. Sprinkle crushed cookies in cups. Spoon 2 teaspoons pie filling over cookies in each cup.
- In medium bowl, place whipped topping. Fold in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.
- Cover and freeze 8 hours or until firm. Top with sprinkles just before serving.
Nutrition Facts : Calories 390, Fat 2, Fiber 1 g, ServingSize 1 Serving, Sodium 140 mg
More about "lemon blueberry ice cream cake recipes"
BLUEBERRY-LEMON ICEBOX CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (21)Author Nicole RuckerServings 8
- Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
- Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
- Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
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- There are 3 layers of graham crackers, 5 layers of whipped cream, and 2 layers of blueberry sauce. Each layer of graham crackers is about 2 full graham crackers (you can break some up to fit). This recipe yields 4 cups of whipped cream and you will use a little under 1 cup per layer (about ¾ cup).
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and stir in the lemon zest. Set aside to cool completely (stick in the fridge to speed it up).
- Line a 9×5 inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest together on medium-high speed until soft peaks form, about 3 minutes.
LEMON BLUEBERRY CHEESECAKE ICE CREAM RECIPE
From creationsbykara.com
4.7/5 (57)Total Time 6 hrs 20 minsCategory DessertCalories 628 per serving
- Boil blueberries and sugar in a small saucepan till berries burst and the mixture has thickened. (7-8 minutes) Cool completely and chill.
- Beat cream cheese and sugar till smooth. Beat in the cream, milk, vanilla, lemon juice, and zest. Chill for several hours or till cold. Churn ice cream in an ice cream maker.
- Set aside 1/2 cup of the blueberry sauce. Layer the ice cream base, the remaining blueberry sauce, and the graham cracker pieces in a freezer container. Cover and freeze for 2-3 hours or till hardened. Serve with reserved blueberry sauce if desired.
BLUEBERRY LEMON ICE CREAM CAKE - LIFE MADE SWEETER
From lifemadesweeter.com
Cuisine AmericanTotal Time 3 hrs 30 minsCategory DessertCalories 256 per serving
- Process lemon cookies in a food processor until finely ground. Combine the cookie crumbs, lemon zest and melted butter in a large bowl.
- Process blueberries in a food processor until pureed. Add vanilla ice cream and process until combined. Return to freezer to harden slightly.
- Combine blueberries, lemon juice and sugar in a small saucepan. Crush blueberries with a wooden spoon and bring to a boil on medium heat, then allow to simmer on low until sauce thickens up - about 5-8 minutes.
- Remove vanilla ice cream from freezer and allow to soften at room temperature for about 10 minutes.
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