Sarah’s Story:

I first made this Blueberry Muffin Ice Cream Cake on a hot July weekend when the oven felt off-limits and I needed something special for dessert. My kids were obsessed with muffins, I had a carton of fresh blueberries, and a tub of vanilla ice cream that needed to be used up. After a few delicious fails, this no-bake dream came to life — and now it’s one of our most-requested summer treats.

🍰 Blueberry Muffin Ice Cream Cake

Ingredients:

• 4–5 blueberry muffins (day-old is best), crumbled

• 1.5 quarts vanilla ice cream (or Greek yogurt ice cream)

• 1 cup fresh or frozen blueberries

• 2 tbsp maple syrup or honey

• 1 tsp vanilla extract

• 1/2 cup crushed graham crackers (optional for topping)

• 1 tbsp melted coconut oil (if using graham crackers)

👩‍🍳 Instructions:

1. Prep the pan:
   Line a loaf pan or 8-inch round cake pan with parchment paper for easy removal.

2. Crush the muffins:
   Crumble the blueberry muffins into bite-sized chunks. Press half of them into the bottom of the pan to form the first layer.

3. Soften the ice cream:
   Let the vanilla ice cream sit out for 10–15 minutes until soft enough to spread. Stir in vanilla extract for an extra flavor boost.

4. Layer the goodness:
   Spread half of the ice cream over the muffin base. Add half the blueberries and drizzle with a bit of maple syrup. Repeat with remaining muffin pieces, ice cream, blueberries, and syrup.

5. Top it off (optional):
   If using, mix crushed graham crackers with melted coconut oil and sprinkle on top for a crunchy finish.

6. Freeze:
   Cover and freeze for at least 4 hours (preferably overnight) until fully set.

7. Serve:
   Let sit at room temperature for 5–10 minutes before slicing. Enjoy every cold, creamy, muffin-studded bite!

💡 Tips:

• Try lemon or cinnamon blueberry muffins for an extra flavor twist.

• Add a handful of chopped nuts or granola on top for crunch.

• Make it dairy-free using a coconut-based ice cream.

• Frozen wild blueberries work beautifully and don’t get mushy.

🥣 Nutrition (per slice, based on 10 servings):

• Calories: ~290

• Protein: 4g

• Carbs: 34g

• Sugars: 20g

• Fat: 15g

• Fiber: 2g