Lemon-Blueberry Frozen Crunch Cake

Ingredients

1

box (8.94 oz) Nature Valley™ Crunchy Granola Bars, crushed into coarse crumbs

1/2

cup Gold Medal™ all-purpose flour

1/3

cup packed light brown sugar

6

tablespoons unsalted butter, melted

3

cups vanilla ice cream, softened

2

teaspoons high quality lemon emulsion/extract

3/4

cup frozen blueberries

Steps

• 1

  Preheat oven to 350ºF. Place the Nature Valley™ granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.
• 2

  In a large mixing bowl, add the softened ice cream and stir in the lemon extract. Stir in the frozen blueberries.
• 3

  Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.
• 4

  Let the dessert sit for about 5 minutes after removing from the freezer to soften, then cut into squares and serve.