No-bake ice cream cake with graham cracker crust, vanilla ice cream, blueberry jam, and crumbled muffins, topped with white chocolate shell.
Adjust▾
🌐Translate
⋯
| prepLine a 9-inch springform pan with parchment paper | |||||
| prepPreheat oven to 350°F / 175°C | |||||
| 8 full sheets graham crackers | Mix crust, press into pie plate | Bake 350°F / 175°C, 10 min | Spread half ice cream, jam & muffins; repeat layers | Freeze 4 hrs until firm | Pour shell over cake, top with muffin crumble & berries |
| 8 gingersnap cookies | |||||
| 60 g brown sugar | |||||
| 100 g salted butter, melted | |||||
| 3 pints / 1.4 L vanilla ice cream (slightly softened) | |||||
| 1 jar (12 to 16 oz / 340–450 g) blueberry jam | |||||
| 12 blueberry muffins (4–6 for filling, 2–4 reserved for topping) | |||||
| 170 g white chocolate, chopped | Melt white chocolate & coconut oil, cool 10 min | ||||
| 15 ml coconut oil | |||||
| fresh or frozen blueberries (for the top) | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free