More About This Recipe
Yogurt, ice cream and berries all frozen together like the dream team they are. Let summer desserts begin!
Two things very exciting are coming and I want to know which of them everyone is most excited about.
Fresh, seasonal fruit. Orrrrrr ice cream? I know ice cream is technically a year ‘round thing, but it’s obviously made for the summer, so... Which are you the most excited about?
I personally can not choose, which is why I went ahead and made you a summer berry crunch cake that is loaded with fresh fruit, two flavors of ice cream, and some blueberry yogurt for good measure. The crust is made out of crunchy sweet granola bars.
Let’s do this!
You’re going to need some ice cream, of course. Both vanilla and strawberry, please. You’ll also want Yoplait blueberry yogurt and some Nature Valley crunchy granola bars. Don’t forget the strawberries and blueberries, too!
To make the crust, we’re going to process the granola bars into crumbs and then divide those in half. Set the first half aside for later. Combine the second half with a bit of flour, butter, and brown sugar.
Press the butter-crumb mixture into a lined 8x8 pan and bake for 10 minutes.
Once the crust has cooled, spread some softened strawberry ice cream on top and then add some sliced strawberries. Lovin’ it yet? Just wait…
Spread on some softened vanilla ice cream over that and dot with blueberries.
Spoon blueberry yogurt right over the top of it all.
Sprinkle the rest of the crumbs over the top and put the whole thing in the freezer for about 4 hours.
When you’re ready to serve, let it set on the counter for about 5 minutes to soften just enough to allow you to cut it. And then? Devour it all. Because, it’s all about summer!