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
Ingredients
Scale
- 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
Instructions
- In a small bowl, combine the Oreos and butter.
- Place the parchment rounds (or cut rounds from parchment sheets) in the bottom of two mini springform pans.
- Split the mixture between both pans.
- Bake for 5 minutes at 350 and let cool completely.
- 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.
- Take them out and top them with the lemon blueberry ice cream. Add more sprinkles and freezies candy. Refreeze.
- Before eating, let them soften just a bit until they’re easy enough to slice.
GRAB MY ALL NEW
E-MAGAZINE FOR FREE!
fun and easy recipe ideas!
CREATE, IMPRESS, & REPEAT
featured Recipes
©️ 2024 Life and sprinkles | website by Maya Palmer Designs | Privacy Policy
