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Lemon Blueberry Icebox Cake

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This refreshing, frozen dessert is incredibly easy to make, can be made ahead of time, and is simply delicious! Recipe from Daring Gourmet.
* Ingredients :
° 1 box (230g) Nature ValleyTM Crunchy Granola Bars, crushed into coarse crumbs (5 sachets of 2 pieces)
° 1/2 cup (125 ml) all-purpose flour
° 1/3 cup (75 ml) tightly packed brown sugar
° 90 ml (6 tablespoons) melted unsalted butter
° 750 ml (3 cups) soft vanilla ice cream
° 10 ml (2 teaspoons) lemon extract
° 175ml frozen blueberries

* Steps :
Heat the oven to 180°C (350°F). Put Nature Valley™️ granola bars in a food processor and blend until you get coarse crumbs. In a large bowl, place the crumbled granola bars, flour, brown sugar, and melted butter and mix well. Spread the mixture on a baking sheet lined with parchment paper and bake for 20 minutes, stirring occasionally. Let it cool completely. Spread half of the crumb mixture in the bottom of an 8-inch (20 cm) baking tray. Keep the other half of the crumbs.
In a large bowl, pour the soft ice cream and toss with the lemon extract. Stir with frozen blueberries.
Pour the mixture over the crumbled bars of a 20 cm (8 in) diameter baking dish. Sprinkle remaining crumbs on top, cover with foil and freeze for at least 3 hours.
Leave the candy for about 5 minutes after removing it from the freezer to soften, then cut it into squares and serve.
Enjoy !
See also  Easy Big Fat Yeast Rolls recipe

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