graham cracker crust

Blueberry Ice Cream Cake

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

Two of my favorite things combine in today’s recipe to make a killer dessert: fresh summer produce and creamy homemade ice cream. This blueberry ice cream cake is an ode to summer and its weather that has, so far, proven to be straight-up oppressive. With frozen layers of cream cheese ice cream and a fresh blueberry sauce throughout, this cake is certainly seasonally appropriate. Let me tell you all about it.

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

So why combine blueberries with ice cream cake? With blueberry season well underway, many of us (raises hand!) have found themselves with a surplus of produce. Lucky for us, homemade fruit sauces swirl splendidly into homemade no-churn ice cream. If you’ve never learned how to make no-churn ice cream, fear not! I recently wrote a post all about no-churn ice cream that you can read here. Today’s recipe uses the classic technique with the addition of cream cheese which gives this cake great flavor. That, plus the blueberry sauce and graham cracker crumble, makes for a terrific make-ahead treat!

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

Making the Blueberry Ice Cream Cake:

To make the ice cream cake, start with the blueberry sauce. Combine fresh or frozen blueberries with sugar and lemon juice on the stovetop. Cook the mixture until it reduces and thickens slightly. In the meantime, begin preparing your ice cream. Softened cream cheese creams together with sweetened condensed milk before folding into whipped cream. Split the ice cream mixture in half. One bowl will remain cream cheese flavored and the other gets a helping of blueberry sauce. Layer the two in a prepared pan with additional blueberry sauce.

This cake also employs the help of a graham cracker “crust” which adds a little bit of salted texture. I was going for a frozen dessert that was reminiscent of a blueberry cheesecake, and I think this fits the bill. Although the crumbs are optional, I think you’ll love them. Don’t skip this step. 🙂

If you get a chance to try this recipe, shoot me a message and let me know what you think! Happy Sunday to you and happy baking!

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

If you like this blueberry ice cream cake you should try:

Blueberry Mascarpone Ice Cream
Peanut Butter Honey Graham Ice Cream Cake
Blueberry Sour Cream Pie
Black Forest Ice Cream Cake
Blueberry Galette with a Cornmeal Crust
Strawberry Shortcake Ice Cream

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Blueberry Ice Cream Cake

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This blueberry ice cream cake features a no-churn cream cheese ice cream, a salted graham cracker crumble, and a swirled blueberry sauce.

  • Author: Kate
  • Prep Time: 25
  • Total Time: 360
  • Yield: 6 servings
  • Category: Dessert

Ingredients

For the Blueberry Sauce:

  • 2/3 cup blueberries
  • 1/3 cup sugar
  • 2 teaspoons lemon juice

For the graham cracker crumbs:

  • ½ cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt

For the ice cream:

  • 2 cups heavy whipping cream
  • 8 ounces cream cheese, softened to room temperature
  • 1 (14 ounce) can sweetened condensed milk

Instructions

Making the Blueberry Sauce:

  1. Combine the blueberries, sugar, and lemon juice in a small saucepan over medium-low heat. Stir regularly, mashing the berries with a potato masher or the back of a fork to release the juices. Cook for about 7-8 minutes or until the sauce has reduced to thicken slightly. Set aside to cool.

Making the graham cracker crumbs:

  1. Stir to combine all the ingredients. Set aside.

Making the ice cream cake:

  1. In a large bowl or the bowl of a stand mixer, whip the cold heavy cream on medium-high speed until it thickens to cloud-like consistency. Set aside.
  2. In a separate medium-sized bowl, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sweetened condensed milk and stir to combine. Using a rubber spatula, fold the cream cheese mixture into the whipped cream until evenly incorporated. Spoon half of the ice cream into your other used bowl. Set aside.
  3. Line an 8”x4” loaf pan with plastic wrap overhanging on both sides. This will make for easy removal of the ice cream cake from the pan. Spoon 1-1/2 tablespoons of the blueberry sauce into the bottom of the pan and spread out. Spoon the remaining sauce into one of the bowls of ice cream and fold gently to combine. Set aside.
  4. Add the plain cream cheese ice cream into the pan and smooth with an offset spatula. Next, layer in the blueberry ice cream and smooth out. Sprinkle about 2/3 of the graham cracker crumbs on top of the pan next, patting gently to set them slightly into the ice cream cake. Cover the cake’s bottom with a sheet of plastic wrap and place in the fridge to set up, about 6 hours or overnight. Save the remaining graham cracker crumbs for serving.
  5. When ready to serve, remove the plastic wrap top and flip the cake out onto a plate. Gently wiggle the pan off the cake and plastic wrap lining, removing the lining once able. Slice the cake and serve with additional fresh blueberries and the remaining graham cracker crumble.

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Fudgy Brownie Tart

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

Do you think there will come a time when we won’t welcome another perfect chocolate recipe into our arsenal of go-to’s? Will decadent slices of chocolatey goodness like this fudgy brownie tart ever not feel synonymous with holiday desserts? NOPE. Chocolate is here to stay, folks, and today I’m happy to be sharing a recipe that is worth making room for in your kitchen this coming Christmas season. This graham cracker crusted bit of brownie magic is a delicious make-ahead option for those gatherings you’ll be hosting and attending this year, and I can’t wait to tell you about it. Let’s dive in.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

Fudgy Brownie Tart

I love brownies. Whether they’re from a box, stuffed in an ice cream cake, or piled high with peppermint bark, brownies are my jam. Second only to a chocolate chip cookie (in my book, that is) brownies are an excellent go-to dessert-wise when we just need a sure thing. But what about those times when we’re feeling fancy or when we’re wanting something a little bit out of the box?

This fudgy brownie tart is a terrific option for those moments when you need a dessert that shines but is bound to make people feel great. Here, a simple graham cracker crust adds salt and texture to the rich fudgy interior. The filling, made up of butter, melted chocolate, and sugar, benefits from the addition of Red Diamond Classic Coffee which adds an extra layer of flavor and intensity to this already bomb dessert. The small bit of brewed coffee allows the chocolate to taste more chocolatey, and the dessert as a whole develops in complexity. Truly, coffee and chocolate make a beautiful duo.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

Making the Tart

To make this fudgy brownie tart, we start with the crust. Crushed graham crackers, melted butter, brown sugar, and salt make up the bulk of the sweet and salty crumble. If you’re in the mood, you can throw in a tablespoon of that Red Diamond coffee for an extra bit of mocha flavor. The mixture gets pressed into the bottom of a fluted tart pan with a removable bottom. Bake it briefly while you mix up the filling. Chocolate and butter are melted together first. Next, the eggs and sugar whip together in a large bowl. Whisk in the chocolate mixture and then fold in the dry ingredients. Finally, a pour of brewed coffee is added to the batter. I’d highly recommend a little extra coffee here because you know it’s going to taste delicious with the tart.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

The final product is a simple fudgy brownie tart that feels just right for just about anything. You can feel free to top it with a scoop of ice cream or a dollop of whipped cream; I prefer it with a single fork and a great cup of coffee.

Many thanks to Red Diamond for sponsoring today’s post. I’m very happy to be able to partner with an Alabama local, family-owned company! Red Diamond offers the finest ground and whole bean coffee in a variety of blends. It’s all slow-roasted from 100% Arabica coffee beans. Their classic blend is perfect for including in baked goods like this fudgy brownie tart, and it’s delicious enough to enjoy as a beverage alongside it. Check out their products at a store near you, and thank you for supporting brands that make Wood and Spoon possible. Happy baking to you all and have a great week!

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

If you like this fudgy brownie tart you should try:

Flourless Chocolate Cake

Molten Caramel Chocolate Cakes

Chocolate Caramel Crumble Cake

Brownie Ice Cream Sandwiches

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Fudgy Brownie Tart

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This fudgy brownie tart has a rich chocolate center and a sweet and salt graham cracker crust. Tastes like brownie batter!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 servings
  • Category: Dessert

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • 1/2 teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 6 tablespoons (90 gm) unsalted butter
  • ½ cup (125 gm) chopped dark chocolate (70%)
  • ¾ cup (150 gm) sugar
  • 2 large eggs
  • ¼ cup (35 gm) all-purpose flour
  • ¼ cup (30 gm) cocoa powder
  • ½ teaspoon salt
  • ¼ cup strong-brewed Red Diamond coffee

Instructions

To prepare the crust:

  1. Preheat the oven to 350. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.

To prepare the filling:

  1. In a double boiler or heavy bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely. In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder, and salt. Stir in the coffee just until combined and then pour the batter into the prepared crust. Bake in the oven until the top is set and only barely jiggles in the center, about 20 minutes. Allow to cool completely before cutting.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!