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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 (230 g) Nature Valley™ Crunchy Granola Bars, crushed into coarse crumbs (5-2 bar pouches); 1/2 cup all-purpose flour; 1/3 cup packed light brown sugar; 6 tablespoons unsalted butter, melted; 3 cups vanilla ice cream, softened; 2 teaspoons lemon extract; 3/4 cup frozen blueberries

Prep 10 min
Total 3 hr 30 min
Servings 6

This refreshing lemony frozen dessert is incredibly easy, can be made way in advance, and is simply delicious! Recipe by Daring Gourmet.

November 13, 2017

Ingredients

1 box (230 g) Nature Valley™ Crunchy Granola Bars, crushed into coarse crumbs (5-2 bar pouches)
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
3 cups vanilla ice cream, softened
2 teaspoons lemon extract
3/4 cup frozen blueberries

Steps

1

Preheat oven to 350ºF. 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.