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Lemon Blueberry Frozen Crunch Cake

Lemon Blueberry Frozen Crunch Cake
  • 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.

  • A refreshing dessert that's the perfect no-fuss summer treat.

Nutrition Facts

Serving Size: 6 servings
Calories
540
Total Fat
26g
Saturated Fat
13g
Trans Fat
0.5g
Cholesterol
60mg
Sodium
240mg
Total Carbs
68g
Dietary Fiber
3g
Sugars
40g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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