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Lemon-Blueberry Frozen Crunch Cake

Name: Lemon-Blueberry Frozen Crunch Cake
Prep time: 10 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 1 box (8.94 oz) Nature Valley™ Crunchy Granola Bars, crushed into coarse crumbs; 1/2 cup Gold Medal™ all-purpose flour; 1/3 cup packed light brown sugar; 6 tablespoons unsalted butter, melted; 3 cups vanilla ice cream, softened; 2 teaspoons high quality lemon emulsion/extract; 3/4 cup frozen blueberries

8 Ratings

8 Reviews

Prep 10 min
Total 3 hr 30 min
Servings 6

Pucker up! No, not for your selfie, but for the tart lemon and sweet blueberry flavors in our lemon-blueberry frozen crunch cake. Like a filter-free photo, it’s beyond refreshing.

By Daring Gourmet

Updated May 7, 2018

Ingredients

1 box (8.94 oz) Nature Valley™ Crunchy Granola Bars, crushed into coarse crumbs
1/2 cup Gold Medal™ all-purpose flour
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
3 cups vanilla ice cream, softened
2 teaspoons high quality lemon emulsion/extract
3/4 cup frozen blueberries

Steps

1

Preheat oven to 350°F. Place the Nature Valley™ granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.
2

In a large mixing bowl, add the softened ice cream and stir in the lemon extract. Stir in the frozen blueberries.
3

Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.
4

Let the dessert sit for about 5 minutes after removing from the freezer to soften, then cut into squares and serve.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 540

Calories from Fat: 230

Total Fat: 26g; 40%

Saturated Fat: 13g; 64%

Trans Fat: 1/2g

Cholesterol: 60mg; 20%

Sodium: 240mg; 10%

Potassium: 180mg; 5%

Total Carbohydrate: 68g; 23%

Dietary Fiber: 3g; 14%

Sugars: 40g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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!