A refreshing dessert that's the perfect no-fuss summer treat.
Between my husband and I and our 3 and 5 year olds, this dessert was gone in one evening. Yes, it’s that good. And hey, there are blueberries in it, so that makes it kinda healthy, right? ;)
Have you ever tried finding lemon ice cream in the grocery store? Yeah, good luck. After looking in three different major grocery stores I finally found some lemon sorbet, but it was in a microscopic-sized cup and came with a hefty price tag. I would have to buy like five of those things to make this dessert. So I said to myself, “Forget it! I’ll just make my own!” And so I did. And it’s amazing.
Here’s all you need to make your own scrumptious lemon ice cream: Some good vanilla ice cream and some quality lemon extract. I emphasize “quality” because if you get the cheap stuff you’re going to end up with ice cream that has very little lemon flavor and a bitter alcohol taste instead. For this I used lemon “emulsion” which is professional strength extract with high quality lemon flavor. One bite of this ice cream and we were sold!
Then all you have to do is mix in the blueberries and pour the mixture over those luscious crunchy crumbs, top it off with some more of the crumbs, and put it in the freezer until you’re ready to devour it. And voilà! You have the perfect, fuss-free, make-ahead dessert that everyone’s gonna love!
Let’s get started! Preheat the oven to 350ºF.
Combine the crushed granola bars in a bowl with the sugar and flour.
Add the melted butter and stir to combine.
Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely.
In a mixing bowl, stir the lemon emulsion/extract into the softened ice cream, then stir in the frozen blueberries.
Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs. Pour the ice cream mixture over the crumbs in the baking dish.
Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.
Let the dessert sit at room temperature for about 5 minutes before cutting and serving.
For more great lemony desserts, visit Kimberly’s food blog, The Daring Gourmet.