I have been LOVING these mini ice cream cakes! This flavor was based on the “Lemon Squeezy” mix from Sprinkle Pop. I used layers of vanilla and lemon blueberry ice cream and then topped it off with freeze-dried lemon crunchies!

Mini Lemon Blueberry Ice Cream Cakes

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• Author: Taryn Camp

Ingredients

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• 5 Golden Oreos, finely crushed
• 1 tbsp butter
• Vanilla Ice Cream, softened
• Lemon Blueberry Ice Cream (I used this one), softened
• Decorative Sprinkles
• Lemon Crunchies from Freezies

EQUIPMENT

• Mini Springform Pans
• Mini Parchment Paper Rounds

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Instructions

1. In a small bowl, combine the Oreos and butter.
2. Place the parchment rounds (or cut rounds from parchment sheets) in the bottom of two mini springform pans.
3. Split the mixture between both pans.
4. Bake for 5 minutes at 350 and let cool completely.
5. Fill the pan half full with the softened vanilla ice cream. Add a layer of sprinkles. Repeat with the other pan and freeze for an hour.
6. Take them out and top them with the lemon blueberry ice cream. Add more sprinkles and freezies candy. Refreeze.
7. Before eating, let them soften just a bit until they’re easy enough to slice.