Berry Lemonade Ice Cream Cake
Berry Lemonade ice cream cake with berries is a rich, creamy ice cream cake recipe featuring a cookie crust topped with decadent lemonade ice cream filled with strawberries and blueberries. It’s a citrusy, berry-licious ice cream cake perfect for anytime you want a creamy, cool amazing ice cream treat!
Ingredients
- 1 1/2 cups cookies made into crumbs of choice, whirl up in blender or place in a Ziplock bag and use a rolling pin to make into crumbs.
- 6 tbsp melted unsalted butter
- pinch salt
- 1 gallon vanilla ice cream, softened but not melted. Soft enough to mix.
- 5 to 6 ounces frozen lemonade concentrate, this is about half of the tube. (thawed)
- 1 cup strawberries, some cut into pieces and some sliced for the top of the cake.
- 1 cup fresh blueberries
Instructions
-
1. In a large mixing bowl, combine cookie crumbs and melted butter. Pat down into a 9 inch spring form pan. Bake for about 5 to 6 minutes in a 350 degree oven.
2. Take out let cool completely. Then, put in fridge or freezer to keep cold until ready to fill.
3. While crust is chilling, rinse out and dry the large mixing bowl you used for the crust and fill with softened ice cream. Add in the lemonade concentrate. Mix to combine well.
4. Fold in about 1/2 cup cut up strawberries an 1/2 cup blueberries being careful not to break up any of the fruit. Gently pour ice cream base over the crust. Smooth out and lightly cover with wax paper, plastic wrap, or parchment paper.
5. Put into the freezer for at least 4 hours. When frozen, unmold the spring form pan, let sit out for about 5 minutes. Then, garnish with sliced strawberries and blueberries any way you choose. Keep covered in the freezer up to 3 days. Enjoy!