Everybody’s favourite blueberry muffin, reimagined as a vanilla ice cream cake. A graham cracker and gingersnap crust is baked till golden, then layered with creamy vanilla ice cream, candy blueberry jam, and crumbled blueberry muffins. It’s all completed with a white chocolate magic shell, blueberry muffin chunks, and recent blueberries. Simple to make forward and even simpler to like. Each slice tastes like blueberry muffins and vanilla ice cream in a single good chew.

With out fail, each time I make an ice cream cake, I consider my Nonnie. She made her chocolate peanut butter ice cream cake on a regular basis once I was rising up. It was at each summer time social gathering, birthday, and household dinner. And if it wasn’t her well-known ice cream cake, it was her peach dump cake, served heat with a scoop of vanilla ice cream.

The older I get, the extra I admire the way in which my grandma cooked, baked, and entertained. Every thing she made felt easy, but someway elevated and all the time stunning. She had such a particular contact.

I don’t keep in mind her ever making a fruit ice cream cake, however she did love an excellent muffin. Blueberry, banana, chocolate chip—she liked all of them. She was all the time selecting up Dealer Joe’s muffins and people little gingersnap cookies, ensuring my grandpa’s favorites have been all the time stocked.

So whereas this isn’t her recipe, I do know she would have liked it. I began with a traditional graham cracker crust and added crushed gingersnaps in her honor. My grandpa would particularly admire that little nod.

Then I layered creamy vanilla ice cream with blueberry jam and chunks of blueberry muffins, gently swirling all the pieces collectively earlier than freezing the cake. To complete, I poured over a crisp white chocolate magic shell, impressed by the chocolate shell on my Nonnie’s peanut butter ice cream cake, then topped it with crumbled blueberry muffins and recent blueberries.

The Particulars

Elements

Crust

• graham crackers
• gingersnap cookies
• brown sugar
• salted butter

Cake

• vanilla ice cream
• blueberry jam
• blueberry muffins
• recent or frozen blueberries

White Chocolate Magic Shell

• white chocolate
• coconut oil

The Steps

Step 1: Make the Crust

Preheat the oven and line a 9-inch springform pan with parchment paper. Add the graham crackers, gingersnaps, and brown sugar to a meals processor and pulse into effective crumbs. Pour within the melted butter and pulse till the crumbs are evenly moistened.

Press the combination firmly into the underside of the ready pan. I like to make use of the underside of a measuring cup to actually pack it down. Bake till frivolously golden, then let the crust cool utterly.

Tip: You should use all graham crackers if that’s what you will have, however the gingersnaps are what make this crust so particular. They add only a trace of heat spice that pairs completely with the blueberries and vanilla.

Step 2: Layer the Cake

Unfold half of the softened vanilla ice cream over the cooled crust. Spoon over half of the blueberry jam, then crumble the blueberry muffins on high. Use a knife or spoon to softly swirl all the pieces collectively. Repeat with the remaining ice cream, jam, and extra muffins, saving a couple of for adorning.

Don’t overthink the layers. The swirls of jam and little chunks of muffin make each slice distinctive.

That is my favourite half. It all the time jogs my memory of my Nonnie’s ice cream muffins. She by no means fussed over making issues good, and someway they all the time turned out stunning.

Step 3: Freeze

Cowl the cake nicely and freeze till utterly agency.

Make Forward Tip: That is the proper dessert to make the day earlier than a celebration or cookout. Simply preserve it within the freezer till you’re prepared to brighten and serve.

Step 4: Make the Magic Shell

Mix the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between every, till easy. Let the combination cool for a couple of minutes so it’s nonetheless pourable however not scorching.

Tip: If the chocolate is simply too heat, it can soften the ice cream. Letting it cool barely offers you that lovely crackly shell.

Step 5: Adorn and Serve

Pour the magic shell over the frozen cake, letting it drip naturally down the edges. Rapidly high with the reserved blueberry muffins or muffin crumbs, then scatter over the recent blueberries.

Let the cake sit for five to 10 minutes earlier than slicing. Run a pointy knife underneath heat water and wipe it dry between cuts for the cleanest slices.

Entertaining Tip: I like bringing this out on the finish of a summer time dinner. You can also make your entire cake forward of time, then enhance it simply earlier than serving. It feels particular, however it’s truly one of many best desserts to tug collectively.

This publish was initially printed on July 31, 2026