Lemon Blueberry Ice Cream Cake Recipes

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LEMON ICE CREAM CAKE



Lemon Ice Cream Cake image

Bliss on a hot summer's day. The cooking time includes the freezing time and is only a guesstimate. Please make this cake as close to serving time as possible: you will not want the cake layers to freeze too much, as it will make the cake cutting more difficult.

Provided by txzuckerbaeckerin

Categories     Frozen Desserts

Time 5h

Yield 16 serving(s)

Number Of Ingredients 8

1/2 gallon lemon sherbet or 1/2 gallon ice cream
1 white cake mix
3 egg whites
1 1/2 cups cold water
1/2-1 teaspoon lemon flavoring
12 ounces Cool Whip, thawed (1 tub)
1 drop yellow food coloring (optional)
1 lemon, zest of, cut in superfine strips

Steps:

  • Allow ice cream or sherbet soften slightly.
  • Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
  • Preheat oven to 350°F.
  • Grease and flour bottom only of 2 9-inch pans.
  • Blend cake mix with egg whites, water and lemon extract.
  • Beat according to instructions on the box.
  • Pour into the 2 pans, dividing evenly.
  • Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
  • Cool 10 minutes in pan, then invert onto wire rack.
  • Cool completely.
  • Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
  • Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
  • Mix food color into Cool Whip at this time, if you choose to.
  • Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
  • Push down lightly for the ice-cream to adhere better to the cake rounds.
  • Cover the cake with Cool Whip, making swirls with a spatula.
  • Sprinkle with lemon strips.
  • Return to the freezer until ready to serve depending on the setting of your freezer.

Nutrition Facts : Calories 315.6, Fat 10.4, SaturatedFat 6, Sodium 267.1, Carbohydrate 52.7, Fiber 2.7, Sugar 40.6, Protein 3.2

LEMON-BLUEBERRY CAKE BATTER ICE CREAM



Lemon-Blueberry Cake Batter Ice Cream image

This is a variation on a few recipes. I had lemon cake with fresh blueberries for my wedding and have been looking to recreate the taste in ice cream ever since.

Provided by Jessica Hydle Crowe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 7

1 cup 2% milk
⅓ cup white sugar
1 pint heavy whipping cream
1 ⅔ cups lemon cake mix
1 teaspoon vanilla extract
½ teaspoon lemon zest
2 cups fresh blueberries, divided

Steps:

  • Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.
  • Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
  • Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 30.1 g, Cholesterol 73 mg, Fat 20.9 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 12.2 g, Sodium 191.3 mg, Sugar 20.7 g

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

LEMON BLUEBERRY ICE-CREAM CAKE



Lemon Blueberry Ice-Cream Cake image

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

1 1/2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/2 cup whole milk
3 tablespoons finely grated fresh lemon zest
6 tablespoons fresh lemon juice
blueberry filling
7 cups lemon ice cream
Garnish:
Garnish: 2 cups blueberries

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.

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